Stuffed Jalapenos Italian Style

My good buddy John made a platter of these last week and absolutely knocked my socks off!
It was undoubtedly the best thing I have tasted in months...nothing else even comes close.

I haven't made these yet, but rest assured I will without delay...the only addition I might make is a little hot sauce to up it one more notch.

Stuffed Jalapenos Italian Style

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My friend John's recipe for some of the best little appetizers you will ever taste.


   20 fresh jalapeno chiles, halved lengthwise, seeded and deveined
   1 tbsp canola oil
   1/4 cup minced red onions
   1/4 cup minced red bell peppers
   3 tbsp minced garlic
   2 cups mascarpone cheese
   1/4 cup freshly grated parmesan cheese plus extra for garnish
   Salt and pepper to taste
   1/2 cup freshly shredded mozzarella
   2 pounds bulk sweet italian sausage


Heat oven to 350°F

Place the pepper halves on a sheet pan and roast at 350° for about 10 minutes, remove and let cool.

Heat the oil in a sauté pan and cook the sausage, breaking it into very small pieces, for 5-7 minutes, then add the onions, peppers and garlic and cook until softened a bit.

Remove from heat and cool to room temperature, then stir in the mascarpone. Add the parmesan, mix thoroughly and season to taste with salt and pepper.

Place about a teaspoon in each pepper half and top with 1/2 tsp mozzarella (depending on size of peppers)

Place under the broiler until the mozzarella melts, dust with more parmesan and serve.



Recipe formatted with the Cook'n Recipe Computer Software from DVO Enterprises.

John, it is a melding...a perfect fusion of the sweetness of a good
mascarpone with the savoriness of the sausage and the chili.

I would highly recommend that you follow the recipe exactly as written the first time...to decide how you might like to experiment with other ingredients.

I ate about ten of these when they hit the counter, and then finally felt ashamed of myself enough to release my death grip on the platter and let everyone have a taste. Remember Golum in Lord Of
The rings? "my precious!" They are really that good.

Here we go by the numbers...made these last night. They were tasty ,but I managed to screw things up good and proper....put them in the oven too long and the peppers got so limp you could not hold on to them, and it took the "finger food" aspect pretty much out of it. I'll make these again, but I will not pre-cook the peppers at all...just stuff them, then pop them in the oven for 10-15 minutes.

Here are the elements needed:



Browned up the sausage real good, split and deseeded the peppers



Let the sausage cool to room temp, and started mixing the remaining ingredients





Stuffed them up and topped with the mozzarella, then popped them in the oven



Left them in the oven long enough to melt the mozzarella nicely, but as stated above...it was far too long.




The verdict...I'd certainly make these again with the changes stated above....also, there is a mistake in the original recipe. I had three times as much stuffing left over as I used. I think the orignal author meant two CUPS of sausage rather than two pounds.
No worries...I have a nice bag of pre-mixed stuffing in the freezer.

Rivet wrote: Hey nothing wrong with leftover ABT stuffing in the freezer lying in wait for spring, right? These look delicious and overcooked or not, enjoyable and tasty for sure. Just wondering why you cooked the japs first...do you do that with abt's on the grill too? Just wondering, since it seems like an extra step. Anyway, these look outstandingly tasty and am definitely committed and ready to make them in the next week or so. Just going to hang on for the next fresh-load of plump jalapenos at the grocery store!

Only cooked them first because that was the original recipe, the way I received it. I have to tell you I had major second thoughts about it, and in retrospect should have used my own judgement. I have made ABT's multiple,multiple times and never cooked the peppers first. I know why my buddy who gave me th recipe wrote it up that way...he was bringing them to the pub as snack food, so he cooked them first, and when he got to the pub just put them in the salamander for about 30 seconds and served them. The texture was perfect on his, but does not translate well to a conventional broiler or oven.

Don't even think about roasting them first John...just stuff them, top them and pop them in the oven until the cheese melts nicely...they will be perfect...unlike mine

OKay, the other day I noticed mascarpone is really "competetively" priced right now, as opposed to HOLY $%#$@ pricing it usually is at. Ricotta is down there with it too, which is good for the consumer, finally. Few  questions, though I know you said to make them "as is" first. I may, but I'm still curious....

Well thanks Dave, much apprecited help. These are going to be all for me, as Angelia doesn't like the heat from Japs, even deseeded and de-veined. So, whenever it comes to ABT's I'm on my own. Also, no way I would leave out the Parm! Waaay too good of a cheese...just thought of a combo mix, that's all.

Hoser wrote: Sorry ...forgot to render an opinion on wrapping in bacon, but I don't think I would...perhaps a very thin slice of prosciutto on the top before the oven or grill? It might be the perfect Italiano touch.

Hey no worries, I was already thinking bacon was not what I wanted, I think I mentioned it somewheres above. Prosciutto sounds perfect, especially if they're done in the oven versus the grill. I may try that! Thanks, Dave, all your help and thoughts are much appreciated. Over here, I'm really looking forward (drooling, actually) to make these puppies.