Instead of using 8 ounces of cream cheese, try cutting that in half and instead use 4 ounces of cream cheese and 4 ounces of shredded mozzarella. It makes a huge difference in flavor. I liked it much, much better this way, in fact I loved these peppers.
Also, don't use garlic salt. Use garlic powder (or finely minced and crushed fresh garlic) instead and you'll not complain of it tasting too salty.
Like others, I doubled the amount of olive oil and that helps keep them moist.
And, of course, finding good Italian sausage is key to this whole thing.
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Instead of using 8 ounces of cream cheese, try cutting that in half and instead use 4 ounces...