Food Network Scholar: Italian Stuffed Jalapeños

Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.

Saturday, August 2, 2014

Italian Stuffed Jalapeños

Another great Friday night spent at the SummerSounds Concert in the Park; and another appetizer receiving 'thumbs up' from my friends. We have enjoyed so much from the garden this week. I did not want to work with another zucchini. I chose these creamy, decadent stuffed peppers. I was concerned the heat from the peppers would be too much. I watched as everyone had that smile as the filling was enjoyed with the first bite, then wait...here it comes....the eyes pop open, and the hand goes to the mouth, and there it is...the WOW, gasped out as the fire of the pepper hits them! I held my breath waiting to see if they were a hit. Yup, thumbs came up! I thought only 7 of the bits would leave the tray, but, I am happy to report only a couple were left at the end of the evening!

Italian Stuffed Jalapeños

printable recipe

15-20 jalapeños, cut in half, seeded and deveined

1 T. Olive oil

1 lb. loose sweet Italian sausage

1/4 c. Minced red onion

1 T. Minced garlic

1 package cream cheese, softened

1/4 c. Grated Parmesan

1/2 c. Shredded mozzarella

Preheat oven to 350 degrees

Place jalapeños on a baking sheet. Roast for 10 minutes. Remove and let cool.

Heat the oil in a medium skillet. Add the onion, sausage and garlic. Cook until sausage is browned and crumbly. Drain any excess fat out of the pan. Allow to cool.