Oh gosh, talk about good – had these at my friend Carla’s home and couldn’t stop eating them. She adapted the recipe from one she found online at CD Kitchens. I’m going to freeze a few, raw, when I make them, to see how they do. I’ll let you know.
Sausage Stuffed Jalapenos
1 pound ground pork sausage – she used hot
8 oz cream cheese, softened – she used regular
1 cup shredded Parmesan cheese – she used Parmesan Reggiano
1 pound large fresh jalapeno peppers, cut in half and seeded (leave stem on if possible)
Preheat oven to 425 degrees.
Cook sausage and drain. Mix with both cheeses. Stuff each jalapeño half. Place on cookie sheet and bake 20 minutes or so until golden and bubbly.
Tip from Rita’s kitchen:
- To seed peppers, first put on gloves. Cut in half lengthwise and take a spoon to remove the seeds.
- Try different sausages, like sage or Italian or Turkey sausage.