Kickin Stuffed Peppers Recipe -
Kickin Stuffed Peppers Recipe
  • READY IN 1 hr

Kickin Stuffed Peppers

Recipe by  

"Tired of boring stuffed green peppers? Try these baked jalapenos with a delicious cream cheese filling full of flavor! They are great as an appetizer or side."

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Ingredients Edit and Save

Original recipe makes 30 stuffed peppers Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. Place a skillet over medium-high heat; add sausage and cook until brown; drain and return pan to heat. Stir the cream cheese into the sausage and cook until completely melted; remove from heat.
  3. Spoon equal portions of the sausage mixture into the jalapeno halves and arrange onto the prepared baking sheet; sprinkle the Parmesan cheese over the stuffed peppers.
  4. Bake in the preheated oven until the peppers are soft and the tops are lightly browned, about 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 31, 2010

UPDATE...I made these a couple of days ago and made half of them as stuffed mushrooms..just pulled of the stems stuffed them with the cream cheese/sausage mixture, topped with some grated asaiago cheese and baked for 20 minustes at 350 desgrees..they were as good as the pepper without the work of cutting up and seeding! These peppers were sooo easy and everyone loved them. I bought a container of the small sweet peppers (about 10 red/orange/yellow), for those who don't like hot, and also did 10 small jalapeno peppers, and between the two, I had exactly the right amount of pork/cheese filling. Couldn't find the cheese it called for so I used a block of cream cheese. It was nice because I had hot peppers for those that liked the bite, but also the small sweet peppers for those who did not. One of the best recipes I have gotten off this site.. am making again for a get together on Boxing day. Try it.. you'll like it!! Just a side note.. made these again, and added a little bit of chopped red & green sweet pepper into the sausage mix for some colour in the filling. I am making (by request) again for my daughter's engagement party! Great recipe!!

Most Helpful Critical Review
Jan 11, 2011

Okay, but not so great. Too much sausage and not enough cheese. I don't think that changing the ratios would help. I chopped up the leftovers and used them to spice up some enchiladas.

Oct 20, 2008

The best appetizer ever!!!! I took them to a birthday party and they were the hit of the party. People were literally eating them and dancing in place. I made 30 and they were gone in 10 minutes. Next time I will have to make more. I also wanted to point out that I didn't melt the cheese, I just added it to the well drained sausage at room temp and and mix with a spoon until smooth. I baked them at 375 for 25 minutes and they came out toasty brown from the parmesan cheese that I used to top them. As I was leaving the party I was overwhelmed with compliments.

Oct 03, 2008

I have been making this recipe for about a year now. I use mild banana peppers instead of the jalapeno and make them on the grill. My husband can't get enough of them. The filling is so simple with awesome flavor!

Oct 01, 2008

Made these last night and everyone loved them from teens to adults. Used cream cheese since I couldn't find Neufchatel cheese and breakfast sausage. Not to hot! Thanks James W.

Sep 30, 2008

My peppers were very small so I scaled the filling down to 3 servings. Quite time consuming to remove the seeds. I made sure to wear food safe gloves. Hubby LOVED them! Due to the small pepper size, he said they were wicked hot!

Feb 19, 2009

This recipe was great, I used it as a meal and added rice to it. I also used a variation of red yellow orange and green peppers along with the hot pepper. My whole family from Granny mom and kids ate it up! Yummy

Sep 14, 2009

Wow - so good and EASY!! I used hot turkey italian sausage and they were wonderful! Nice low carb appetizer!


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  • Calories
  • 318 kcal
  • 16%
  • Carbohydrates
  • 3.9 g
  • 1%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 26.4 g
  • 41%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 16 g
  • 32%
  • Sodium
  • 888 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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