A stuffed jalapeno recipe that makes me swoon — stuffed with Italian sausage, onion, red bell pepper, garlic and cheeses, you’ll want to make a dinner out of them.
My guy loves jalapenos, especially pickled jalapenos. He snacks on them right from the jar. No daytrip to the beach is complete without pickled jalapenos and boiled peanuts. I’m guessing this is a southern thing because I never had a boiled peanut before my first visit to Ocean Isle Beach a few years ago. I have to admit, now I love pickled jalapenos too.
For the Superbowl he was going to make his usual grilled jalapenos stuffed with cheese and topped with bacon, but then he found this recipe and decided to make them instead. They were way better than his usual grilled jalapenos.
Spicy Italian Stuffed Jalapenos
You’ll need a sheet pan, large saute pan and medium bowl.
- 15 jalapenos, cut in half, seeded and deveined
- 1 tablespoon canola or olive oil
- 2 pounds Italian sausage, casings removed — we used hot Italian sausage
- ¼ cup minced red onion
- ¼ cup minced red bell pepper
- 3 tablespoons minced garlic
- 2 cups mascarpone or cream cheese — we used cream cheese
- ¼ cup grated Parmesan
- ½ cup shredded mozzarella
- Salt and pepper
Preheat the oven to 350 with the rack in the middle. Roast jalapenos on a sheet pan for 10 minutes. Remove and let cool. Turn broiler to medium.
Heat oil in a pan. Add sausage and cook for 5-7 minutes. Add onions, peppers and garlic and cook to soften, about 5 minutes. Remove to a bowl. Cool to room temperature, then add cream cheese and Parmesan. Mix thoroughly and season with salt and pepper.
Place about 1 tablespoon of sausage mixture into each jalapeno and top with ½ teaspoon of mozzarella cheese. Broil until cheese melts.
If you make these with hot Italian sausage like we did, they will be spicy hot, maybe too hot for some, so know your audience when deciding on hot, mild or a mix of sausages.
Original recipe: Guy Fieri’s Italian Stuffed Jalapenos