Reviewed: Feb. 15, 2006

Husband and I are complete opposites when it comes to peppers and spicy food: I'm a complete wimp; he can take anything! As I was making these just for him, I added a very generous slosh of hot sauce. Also, I used Parmesan instead of Romano (I didn't want to buy a whole block just for this recipe). I would definitely make this again. Thanks, Russ! (PS, I needed 8oz of B. Evan's Italian sausage to stuff the 6 peppers. There's no way 1/3c would have been enough)

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Caroline C

Cooking Level: Expert

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Reviewed: Jan. 29, 2006

Tried these over the holidays, used about 20 Jalepenos and cut them in half. They were fantastic and will be making them agian on super bowl sunday. Thanks for the recipe.

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mike

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Jan. 11, 2006

These peppers beat most that I've had at restaurants. I drizzeled a little olive oil over the peppers before I baked them. I already have many requests to make them again.

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JLewNY

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Reviewed: Dec. 31, 2005

This recipe is always a hit with my guests. I have tried this several times. I don't however know how they are in the oven but I ALWAYS grill mine. I also usually add about 1/3 cup blue cheese to half. (believe it or not it has an outstanding flavor-and it's always the first half to go!!!!)

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CPYROS

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Reviewed: Dec. 21, 2005

Very good recipe! This is a fairly simple stuffed pepper recipe, very good!

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BLACKANDGOLD

Cooking Level: Intermediate

Living In: Du Bois, Pennsylvania, USA

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Reviewed: Dec. 17, 2005

I used anaheim peppers and sweet italian sausage for this recipe. I actually ended up using nearly the whole package of sausage because 1/3 cup doesn't seem like enough at all. These peppers are delicious and I will definitely be making them again.

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sdstephanie

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Fullerton, California, USA

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Reviewed: Oct. 22, 2005

My husband and I loved this recipe! my hubby is a foodie and so when I make something he likes as much as this, I know it's a keeper! We used spicey sausage which gave it an additional kick, and served w/ marinara sauce over top - mmmm, yummy. Thanks for sharing this recipe.

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ABALONE25

Cooking Level: Intermediate

Home Town: Kidron, Ohio, USA

Living In: Massillon, Ohio, USA

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Reviewed: Oct. 15, 2005

these are awesome! i make about 10 at a time and eat them all week for lunch or dinner. easy to make and taste great! i do add spaghetti sauce over them when i bake them for a little added liquid.

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JENNILYNNK

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2005

We didn't really care for this recipe. We ate the peppers with garlic bread because the peppers lacked texture. I thought there was entirely too much cream cheese. Four of us ate these...No one raved about them. I may make these again with a lot less cream cheese, but will probably just search for a new recipe.

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Lori

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Reviewed: Sep. 20, 2005

These were fabulous! I used spicy banana peppers and doubled the recipe for a crowd of twelve. I'm back here to share the link with all of my bunko buddies who requested the recipe last night, and thought I'd take the time to mention what a hit they were. Next time, I'll use spicy Italian sausage for a bit more kick!

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MMBFZ

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Reviewed: Sep. 16, 2005

These peppers are fantastic! Friends and family request them for every get together and since they are so easy to prepare I never mind making them.

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MaryJo

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Reviewed: Sep. 6, 2005

Excellent! This one is a keeper!

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DBRENNY

Cooking Level: Intermediate

Home Town: Moline, Illinois, USA

Living In: Coal Valley, Illinois, USA

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Reviewed: Aug. 12, 2005

These were very good. Worth making. Thanks for the recipe

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Laurie

Cooking Level: Expert

Home Town: Clinton Township, Michigan, USA

Living In: Spring Lake, Michigan, USA

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Reviewed: Aug. 11, 2005

My mother-in-law has stuffed hot peppers with crab meat for years, but when she tried this recipe, she was hounding for the ingredients! So delicious and inexpensive to make. I make it at every picnic and party!

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Kristeen

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Reviewed: Aug. 3, 2005

These are incredible! Always the first dish empty no matter where I take them.

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JENNLYNN1

Cooking Level: Expert

Home Town: Hubbard, Ohio, USA

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Reviewed: Jul. 16, 2005

This was great! An excellent way to use the hungarian peppers that are exploding in my garden. My boyfriend couldn't get enough of them! I did use parmesan cheese instead of romano. Thanks for the recipe!

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PURDUECHICK02

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Reviewed: Jun. 23, 2005

Seemed a bit of work for only 6 peppers, so I tripled the recipe. I, too, looked for Hungarian peppers, or anything close, but no luck. The jalapenos I used lit us up, but were still incredible. I'm glad I took the advice to fill them as canoes... very easy. (Glad my husband reminded me to wear gloves while preparing this!) I'll look for some pepper jelly to serve with them next time. Thanks for the fabulous recipe!

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KIMBERLY KAY

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Reviewed: Jan. 23, 2005

This is a keeper and I'm giving it 5 stars. If I had been able to use Hungarian peppers I probably would rate it even higher. I had to use jalapeno peppers because I could not find Hungarian peppers - I called around to five major supermarkets in New York and New Jersey and they don't carry them. Hungarian peppers are the mildest form of peppers in the "hot pepper" family. Hence, if you used them you could probably eat a lot more - by using the jalapenos - this is a very spicy appetizer and not one I would use to serve before a dinner party (I want my guests to be able to taste my food!) The internet suggests using Anaheim peppers for a substitution, but again, they don't sell them in my area. The filling is delicious - if you are using jalapenos - I would suggest using sweet sausage rather than hot to cut down on the heat. If you like HOT go for the jalapenos and hot sausage. Thank you submitter - this is a great appetizer for sport events and drinking beer!!!!!

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Dec. 29, 2004

This recipe is now a standard for all parties at our home. People can't say enough about them. Thank you so much for sharing this recipe.

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MARIA12

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Reviewed: Dec. 13, 2004

I substituted jalapeno peppers and they turned out great. They had a little heat (some people stopped at one), but they didn't last long. I used the leftover mixture to stuff mushrooms, which were also gone in a flash. Another nice part, was I made them the night before and threw them in a plastic bag in the fridge until I was ready to cook them. I will make this recipe again with both jalapenos and with mushrooms.

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SHEP99

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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