The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 16, 2009
We loved this recipe. Simple, delicious, and not too spicy for the average person!
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Cooking Level: Intermediate

Home Town: Kellogg, Idaho, USA
Living In: Brighton, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 11, 2009
great recipe a big hit. I used hot sausage and put in a little italian seasoniong and breadcrumbs. I used an italian cheese blend which was great I baked at 400 for 25 minutes then sprinkled more cheese on and baked for an additional 5 minutes. we ate these for dinner but I will be making them for an appetizer for games and things. Thanks for the recipe. Defineatly a keeper
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 8, 2009
These are a knockout! The whole family scarfed them up during half-time. I used half jalapenos and half banana peppers because that is what the garden gave me! I used hot Italian sausage and I am glad I did, otherwise the banana pepper ones wouldn't have had enough heat. What worked for me was placing the filled peppers on parchment paper on a cookie sheet. 400* for about 15-20 min. Perfection and minimal cleanup. The only thing that would have made any improvement would have been a win by those poor Redskins. Give this recipe a try, you won't be disapointed!
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Cooking Level: Expert

Home Town: Annandale, Virginia, USA
Living In: Warrenton, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 7, 2009
Fantastic recipes for a company potluck. They ate 'em up! And not too spicy for anyone in the group.
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Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 3, 2009
Best ever. We like them with just a wee bit of crunch. 10 - 12 minutes vs the 20 in the recipe. A melon baller is great to deseed the peppers. And, degrease them by placing the cooked sausage in paper towels. People are disappointed when I don't brings these to gatherings!
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Jan
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Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA
Living In: Dublin, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 1, 2009
Good. Hot, but good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 13, 2009
I have made this treat several times for various events. I made it this past weekend for a tailgating appetizer and was worried that the pepper would get mushy before they were eaten, but I was wrong! They were great and EVERYONE loved them! I even had someone tell me they were on his 'TOP 3 best apps of all times' list!! PS I added a little garlic in while I was browning the sausage this last time and they were awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 5, 2009
Excellent appetizer! I made these twice in one week. They are a little time consuming to make (and rubber gloves are a must!), but they are so worth it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 2, 2009
Great appetizer to put out for parties. My family liked this a lot and if you take out all the seeds it is even good for the kids. I like to leave a few seeds in the adult side of the cookie sheet- some end up a "little" hotter than others.
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Cooking Level: Expert

Home Town: Graham, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 24, 2009
Awesome recipe! I've made this several times with the recipe exactly as is and, no matter how many I make they disappear quickly. Definitely a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 10, 2009
One of my absolute, most popular appetizers EVER! I've made these countless times (sometimes, I add bacon or wrap in bacon) and I can't tell you how many compliments (and recipe requests) I've received. They are always all gone and requested at every party or event. FABULOUS recipe AS IS.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 7, 2009
I'm one of those anti-heat weenies that can only handle the most mildest of salsas at best (or what my husband calls "tomato juice") but I had a craving for these after a tiny bite at a party (which was followed by lots of soda, bread, and queso). After much research this is what I found: 1) the older the jalepeno, the spicier. The older the jalepeno the more little white flecks on the surface. Buy peppers with the least amount of white flecks. 2) as you seed these run it under cold water, then let them soak in water for about an hour. changing the water frequently. They had absolutely no heat and I ate a PLATEFUL of these! I also wrapped a few in bacon just to see. It was a little overpowering (and I LOVE bacon). I like the ones without better. They are DELISH!!
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Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 5, 2009
Ran out of time to stuff all the peppers so I chopped up the jalapenos and added them to the stuffing. I carved out the middle of a large zucchini and baked it for 30 minutes at 350 and it was the best stuffed zucchini I have ever eaten!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 25, 2009
Loved these peppers! I like my pepper a little more "done", so I precooked them in the microwave for about 4 minutes, let them cool down and filled them...popped them under the broiler for about 5 or 6 minutes and served them---fantastic! They were super spicy but we kept going back for more until they were gone :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 3, 2009
These are awesome! I have made them several times in the last 6 months!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 2, 2009
Awesome! We used an italian turkey sausage. We also left them whole and stood them upright with a jalepeno grill rack in the oven. Great flavor. It's a keeper!
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Cooking Level: Beginning

Home Town: Norfolk, Virginia, USA
Living In: Chesapeake, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jun. 19, 2009
Excellent, even my non jalapeno eating husband likes these
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jun. 13, 2009
We love this recipe. We are always asked to bring it to every event we attend. I also have it at every one of my parties. So yummy! I make the filling ahead of time and stuff the jalapenos. Then bake them right before I need them. Oh, I also use light cream cheese and reduced fat flavored sausage.
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Cooking Level: Expert

Home Town: Peachtree City, Georgia, USA
Living In: Corvallis, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: May 28, 2009
This was so Delicious! I Made too much for the amount of jalapenos I bought, so I froze the rest and used it later was even great the next time around! Will make this over and over again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: May 26, 2009
These were a favorite for the holiday picnic. I stuffed big bannana peppers and jalapenos. Love them.
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Cooking Level: Intermediate

Living In: Medina, Ohio, USA

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