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Spicy Stuffed Jalapenos

Courtesy of Deirdre Reid and her blog “Grabbing the Gusto”

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 when he introduced me to them on my first visit to Ocean Isle Beach a few years ago. I have to admit, now I too love pickled jalapenos.

For the Superbowl he was going to make his usual grilled jalapenos stuffed with cheese and topped with bacon, but he found this recipe in an email from BJ’s Wholesale Club and decided to make them instead. They were much more delicious and satisfying than the usual grilled jalapenos

Guy Fieri’s Italian Stuffed Jalapenos

  • 15 jalapenos, cut in half, seeded and deveined
  • 1 Tbsp canola oil (or olive oil)
  • 2# mild Italian sausage, casings removed (we used hot Italian sausage to make it extra spicy)
  • ¼ cup minced red onion
  • ¼ cup minced red bell pepper
  • 3 Tbsp minced garlic
  • 2 cup 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 s&p.

Place about 1 tbsp of sausage mixture into each jalapeno and top with ½ tsp 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

For more foodie insight and delicious recipes, visit Deirdre’s site at Grabbing the Gusto.

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One Response to "Spicy Stuffed Jalapenos"

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