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Sausage Stuffed Jalapenos
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- #111805
Delicious party food! Pork sausage is browned then combined with cream cheese and Parmesan cheese and stuffed into jalapeno pepper halves then baked.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
2 comments
ingredients
1 pound ground pork sausage
1 package (8 ounce size) cream cheese, softened
1 cup shredded Parmesan cheese
1 pound large fresh jalapeno peppers, halved lengthwise and seeded
1 bottle (8 ounce size) ranch salad dressing (optional)
directions
Preheat oven to 425 degrees F.
Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
In a bowl, mix the sausage, cream cheese, and Parmesan cheese.
Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
Bake 20 minutes in the preheated oven, until bubbly and lightly browned.
Serve with ranch dressing.
added by
juliebaker
nutrition data
214 calories, 20 grams fat, 3 grams carbohydrates, 6 grams protein per serving. This recipe is low in carbs.
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reviews & comments
Can I use Habanero peppers in place of Jalapenos
Yes. They are smaller so if you use a pound you'll have filling leftover.
Anyone tried using pork chorizo?
Chorizo would work just fine.
December 24, 2013
These were absolutely great. Not seasonal, but I served them at our Christmas party anyway. I love the earthy sort of taste of roasted jalapenos. And they're not spicy hot with the seeds removed.
December 15, 2013
The heat in jalapenos mellow when you cook them so these peppers aren't overly "hot", just delicious! I absolutely loved the filling. I used mild Italian sausage. My peppers needed about 5 extra minutes of cooking time until they were done but that will probably depend on how large your peppers are (I'm in Texas where you know, everything is bigger!). I would also think that these could easily be prepared ahead of time either assembled or unassembled, then just cooked when you needed them.
November 20, 2012
This is a very easy recipe. Everyone like them. I now make them on a regular basis. The pepper aren't too hot either.