Foster Farms Gluten Free Corn Dogs - 5 Winners

Tuesday, April 12, 2011

Stuffed Pepper Recipe ~ Thanks to Memoirs of 2 Wicked Chefs

I came across a great blog through hoping last week!  It is the Memoirs of 2 Wicked Chefs.  

This is such a great blog!  Among other tasty recipes shared on this site such as Meatloaf Twist, Peanut Butter Pie, and Italian Cavatini, one really caught my eye.  Hot peppers -check, Italian Sausage - check, Cream Cheese - check!  Oh my mouth started watering from the first thought of these tasty treasures.

These were so easy to make and smelled delicious while they baked.  When they came out of the oven, it was like a timer in everyone's head went off, I turned around and my husband and son were standing behind me with plates ready. They both dived right in.  My husband was the smart one keeping his to only five, while my son and myself (both gluttons for punishment when it comes to spicy food) ate until I thought we were going to pop.  

Excuse the lack of peppers on the plate -
people were grabbing and eating while I was trying to snap the picture.

I have included the recipe below.  The only adjustment I made was I used Sweet Italian Sausage to balance out the heat.  It really wasn't too spicy at all.  There were a few left over and they heated up in the microwave perfectly for about 30 seconds.  Warning:  They are a little more spicier once they sit overnight but still way delicious!

Memoirs of  Wicked Chefs Stuffed Pepper Recipe

The Good: These are incredible easy, great as an appetizer, carry-in dish or holiday hors d'oeuvre.
The Bad: If you decide to reheat these expect them to get gradually hotter.
The Ugly: Unfortunately the peppers do not come with a spicy thermometer so it can be guess work to know if they will be spicy or not.

Suggestions before starting:
If you are someone who does not like spicy foods, feel free to use another type of pepper or taste test your peppers before using the bunch.
The first time I had this recipe it was not spicy at all but the second time it had a bit of a kick.
Adjust the cream cheese and sausage to your taste.  I love cream cheese so I added more than Dave (Wicked Chef 2) would.
All of the quantities are approximations.

Recipe Total Time: 20-30 minutes
Recipe Yields 5-10 Servings
Preheat oven to 350 
1 lb jalapenos
1 lb Chorizo or Italian sausage
1-1.5 pkg cream cheese

  1. Wash peppers and slice in 1/2 the long ways.
  2. Remove all the seeds and insides of the peppers and set aside.
  3. In a medium pan brown your sausage.
  4. Once your sausage is fully cooked add the desired amount of cream cheese.
  5. Spoon filling into the peppers and place on a cookie sheet or pan lightly greased.
  6. Bake for 10-20 minutes or until the cheese is melted at 350.
Thank you Linds and Dave for posting this recipe and letting me share it on my site.

I suggest everyone head over to the Memoirs of 2 Wicked Chefs now and try out some of their great recipes!


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