Hungarian hot peppers stuffed with a cream cheese mixture and Italian sausage.

Stuffed Hot Peppers

Italian sausage

(8 ounce) package cream cheese, softened

garlic salt

grated Romano cheese

oregano

basil

bread crumbs

olive oil

Hungarian peppers,

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.


Preheat oven to 350 degrees F (175 degrees C).


In a medium bowl, mix together the sausage, cream cheese, garlic salt, Romano cheese, oregano, basil, bread crumbs and olive oil.


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.


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. Worked out great.

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 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!!!!!


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 & cheese it would likely be WAY too salty. This is the only recipe I use now. They always get rave reviews and they are often requested!

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 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)

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.

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.

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.

stuffed hot peppers

Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 6

Cost: $6.89 /serving

Author : Russ

Ingredients

Instructions

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