Thursday, February 7, 2013

Sausage Stuffed Jalapenos

"Just when I think she can't get any better at cooking - she gets better" - my dad, after eating some of these poppers

I hit a home run with this recipe - my dad and brother both love spicy foods, so I knew this one had to make an appearance very soon.

Pablano pepper on left, Jalapeno pepper on right

Jalapeno pepper juice will burn your skin, so wear gloves when cutting and seeding them. Pablano peppers are "cooler" than Jalapeno, but every pepper's "heat index" depends on the individual pepper. Use a melon ball cutter to remove the seeds.

For this recipe, you will need:
  • 1 lbs. ground sausage
  •  8 oz. cream cheese, softened
  • 1 cup shredded cheddar cheese (or Parmesan can be used as well)
  • 1 lbs. Jalapenos, halved lengthwise and seeded
  • 1-3 finely chopped green onions
Preheat oven to 425 degrees F. Evenly brown sausage in a saucepan over medium heat, drain grease. In a mixing bowl, combine cream cheese, cheddar cheese, green onion and sausage. Spoon about one tablespoon of the stuffing into the pepper halves. Arrange the stuffed peppers in a baking dish, place in oven and bake for 20 minutes, until light brown and bubbling.

If you're making these for male relatives/friends, you may want to double the recipe.

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