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Stuffed Hot Peppers

"Hungarian hot peppers stuffed with a cream cheese mixture and Italian sausage. "
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35 m servings 243 cals
Original recipe yields 6 servings


  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 1041 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a medium bowl, mix together the sausage, cream cheese, garlic salt, Romano cheese, oregano, basil, bread crumbs and olive oil.
  4. Stuff the peppers with the sausage mixture. Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until the stuffing is lightly brown and bubbly.

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Read all reviews 142
  1. 163 Ratings

Most helpful positive review

An EXCELLENT choice !!! Everyone's lips were smacking . As for the filling falling out , put less inside and the filling will not fall out . I used a pastry bag to load the mixture in them . Wor...

Most helpful critical review

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 on...

Most helpful
Most positive
Least positive

An EXCELLENT choice !!! Everyone's lips were smacking . As for the filling falling out , put less inside and the filling will not fall out . I used a pastry bag to load the mixture in them . Wor...

This stuffing is excellent in more than just peppers. It is absolutely delicious in small zucchini once you scoop out the seeds in the middle, like little boats!

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 p...

THIS IS THE MOST DELICIOUS STUFFED PEPPER RECIPE I HAVE EVER TRIED! I use one sausage link squeezed out of the casing and substitute garlic powder for the garlic salt. Between the sausage & chee...

I love this recipe!! It was quick and easy to make. I made a batch of 25 peppers, and my husband ate 20 of them!!!! Thanks Russ!

My husband and I loved this recipe! Next time I think I'd stuff them like little canoes instead of through the ends..... the goodies melted out!

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 ...

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 we...

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 liq...