Reviewed: Aug. 24, 2008

I love this recipe !! I used banana peppers , they they turned out awsome . I have pepper plant that will not stop. I will be making more Thanks

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PitDad

Cooking Level: Expert

Living In: Shartlesville, Pennsylvania, USA

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Reviewed: Aug. 20, 2008

My family loved this recipe! We ate them all, and wanted more. I plan on making these for a clam bake coming up. They were so easy, and quick. I think I'm also going to put some red pepper flakes in the mixture also to spice it up a little more. I'll be making these alot from now on.

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zippychef

Cooking Level: Beginning

Home Town: Salesville, Ohio, USA

Living In: Brewster, Ohio, USA

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Reviewed: Mar. 15, 2008

We had these tonight and they went like wild fire. I used Jalapeno peppers and added a little mazarella cheese. YUM

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rymerpt

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Jan. 13, 2008

These were good but not what I expected. I guess I'm just use to how I make stuffed hot pepper with regualar sausage and top with pasta sauce. A nice change though.

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wv_mtnr_cook_78

Cooking Level: Expert

Living In: Morgantown, West Virginia, USA

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Reviewed: Dec. 23, 2007

Great peppers and a big hit. I used jalapenos, sliced a "top" off longwise to make a nice pocket on the pepper. Used Jimmy Dean ground sausage and garlic powder instead of salt, just a great recipe.

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KMS1970

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2007

These are simply the best hot peppers I ever ate! The sweet cream cheese really complement the hot pepper. They froze really nice. I did not add the basil or oregano. I'll definetly make these again!

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lovetocook

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Reviewed: Oct. 9, 2007

Very good! I have made these twice this week for work. The first day they went so fast not everyone had a chance to try them so I had to make a second batch and hide them. I also made a side batch for the dieters using fat free cream cheese, turkey sausage and only 1/4 c. bread crumbs. They turned out pretty good too! This is a keeper.. Also, I used one package of Jimmy Dean italian sausage to 2 pkgs. cr. cheese and doubled the remaining ingredients.

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MADFORGOLD

Cooking Level: Expert

Home Town: Tonawanda, New York, USA

Living In: Grand Island, New York, USA

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Reviewed: Sep. 29, 2007

These were delicious! I made them as an appetizer for a dinner party and they were a huge hit. I used jalapenos instead, which worked out fine. I also used low-fat cream cheese and will use full fat next time to see if it melts any better.

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Leanna McMichael

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Reviewed: Sep. 28, 2007

I made these peppers this evening and they are awesome! However, I only changed 2 things. The first being, I used one 16oz roll of Bob Evans Italian Sausage and substituted the Romano cheese with shredded Parmesan. It worked out fabulous as 1/3 cup of sausage is not enough. Also I stuffed 8 peppers and brushed them with olive oil before baking. Perfect!

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MBREY381

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Reviewed: Sep. 10, 2007

I would have given this 5 stars, but it was so salty that I could only eat one pepper. I will definitely try this again, but will use garlic powder instead of garlic salt. I'm wondering if anyone else found this to be true, or if it's just my tastebuds. I have really high hopes for this, though.

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Button Love

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 16, 2007

Wonderful recipe! I served this with fried rice and it made an excellent and filling meal.

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DTM

Cooking Level: Intermediate

Home Town: Newark, Ohio, USA

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Reviewed: Jul. 30, 2007

I left out the meat and oil, used 1/3 fat cream cheese and 1 t garlic powder in this recipe and the peppers turned out pretty fantastic. I used Anaheim and Hungarian peppers from the garden and filled 12 of them using half of the cheese mixture. The cheese never really melted much, likely from the lack of fat, but the flavor was still good.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Nov. 16, 2006

Have used this recipe several times and have gotten requests for upcoming events as well. Easy to make and everyone loves them!

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Jenn

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 20, 2006

These were very good. I was a little confused and tried to stuff them whole, then realized that they needed to be split down the middle (coring them sure got a lot easier after that!) I doubled the recipe, and used a pound of sausage. I am making them again tomorrow! Gotta use up those peppers while the going is good.

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BillieWV

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Reviewed: Sep. 17, 2006

Fabulous! My fiance made these--I'm not really a big fan of stuffed hot peppers, but these have changed my mind.

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JODI

Cooking Level: Intermediate

Home Town: Enon Valley, Pennsylvania, USA

Living In: Clinton, Pennsylvania, USA

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Reviewed: Sep. 13, 2006

It was like a party in everyone's mouth. It was so delicious. I used 1/2 lb. of sausage and anaheim peppers. Absolutely wonderful!

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samiam3

Cooking Level: Expert

Home Town: Mission Viejo, California, USA

Living In: Boise, Idaho, USA

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Reviewed: Sep. 12, 2006

This was an excellent recipe, and very easy to make. My family really enjoyed it and said it was an absolute do again supper. I did add finely chopped mushrooms to the sausage as it was browning, it added a nice touch to the stuffing.

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Betty

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Reviewed: Aug. 19, 2006

I'm giving four stars becasue I think my decision to use up the hamburger meat I had affected the taste. But we thought this was very bland. The only changes I made were to use hamburger & add a lot extra (I used at least a cup), I used panko crumbs & added 2 tsp. of italian seasoning, I used garlic powder & a bit of salt & I used jalapenos & banana peppers. I might try this again w/ sausage.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Aug. 18, 2006

Everyone enjoyed this recipe. I used jalapenos and banana peppers halved and stuffed, placed on grill and enjoyed. Thanks for recipe.

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TCSTEFFEY

Cooking Level: Intermediate

Home Town: Ixonia, Wisconsin, USA

Living In: Canisteo, New York, USA

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Reviewed: Aug. 3, 2006

THIS IS THE MOST DELICIOUS STUFFED PEPPER RECIPE I HAVE EVER TRIED. I USED DOUBLE THE AMOUNT OF SAUSAGE BUT KEPT ALL OF THE OTHER INGREDIENTS THE SAME AND IT WAS THE PERFECT AMOUNT FOR 6 PEPPERS. ALSO, I COOKED THEM FOR ABOUT 45 MINUTES BECAUSE I LIKE THE PEPPERS TO BE SOFTER. THIS WILL BE THE ONLY STUFFED PEPPER RECIPE I USE FROM NOW ON!!!

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Sarah Stephan

Cooking Level: Expert

Living In: Buffalo, New York, USA

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