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Sausage-Stuffed Jalapenos


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.

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