Ok, let’s talk about this recipe. I have a few suggestions if you try to make this!
1) PLEASE wear rubber gloves when you cut the jalapenos. We had our first ever cooking club catastrophe. Poor Dee, I don’t think her fingertips will ever be the same.
2) Cook the peppers long enough. They should look kind of soft when they come out of the oven. If they’re not, they’ll be hotter than fire. Ours didn’t cook long enough and although we LOVE hot, we couldn’t eat them. Sad 🙁
3) The filling for this is AWESOME!!! We doubled the recipe, so it made way too much filling. We had leftovers today on a toasted bun, open face, with cheese melted on top. HEAVEN!
Italian Stuffed Jalapenos
Source: Guy’s Big Bite (foodtv.com)
Yield: 4-6 servings
15 jalapenos, preferably red, cut in 1/2, seeded and deveined
1 tablespoon canola oil
2 pounds mild Italian sausage, casings removed
1/4 cup minced red onion
1/4 cup minced red bell pepper
3 tablespoons minced garlic
2 cups mascarpone or cream cheese
1/4 cup grated Parmesan, plus more for garnish
Salt and pepper
1/2 cup shredded mozzarella cheese
Preheat oven to 350 degrees F and set a rack in the middle of the oven.
Place jalapenos on a sheet tray and roast for 10 minutes. Remove from the oven and let cool. Turn broiler on medium.
Heat the oil in a medium saute pan. Add the sausage and cook for 5 to 7 minutes. Add the onions, peppers, and garlic and cook to soften for about 5 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper.
Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese.
Place the sheet tray of stuffed peppers in oven and broil until mozzarella cheese melts.