By Maggie Norris, Owner/Chef Instructor, Whisked Away
Sausage-Stuffed Jalapenos Adapted from Rachel Oswald Yields: 8 servings (3 per person)
½ pound bulk pork sausage 4 ounces cream cheese, softened ½ cup (2 ounces) shredded Parmesan cheese 12 large jalapeno peppers, halved lengthwise and seeded ½ cup Pepper Jack cheese
In a large skillet, cook the sausage over medium heat until no longer pink; drain. In a small bowl, combine the cream cheese and Parmesan cheese; fold in sausage.
Spoon about 1 tablespoonful into each jalapeno half. Place in two ungreased 13-in. x 9-in. baking dishes. Bake, uncovered, at 425°F for 15 minutes. Remove from oven and top with Pepper Jack cheese. Return to the oven until filling is lightly browned and bubbly, about 5 minutes.