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Italian Stuffed Jalapeños

With Italian sausage, cream cheese, Parmesan, and mozzarella, these Italian Stuffed Jalapenos are extra cheesy with just the right amount of heat. Serve on game day and watch them quickly disappear!

Prep Time
25 mins
Cook Time
25 mins
Total Time
55 mins
Servings: 8 servings
Calories: 470 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 15 large jalapeno peppers cut in half seeded and deveined
  • 1 tablespoon olive oil
  • 1 pound bulk mild Italian sausage
  • ⅓ cup minced red onion
  • ⅓ cup minced red bell pepper
  • 3 large cloves garlic minced
  • 16 ounces cream cheese
  • ⅓ cup shredded Parmesan plus more for garnish
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1 cup shredded Mozzarella cheese
  • minced fresh Italian parsley and/or chives for garnish

Instructions

    Cup of Yum
  1. Preheat oven to 350° F.
  2. Place halved jalapenos on a rimmed sheet pan. Line the pan with aluminum foil first, for easy clean up, if desired. Roast for 10 minutes, or until nicely softened. Remove from oven and let cool.
  3. Heat a medium skillet over medium-high heat. Add oil. Once oil is warmed, add sausage and cook for 5 to 7 minutes, breaking it up occasionally. Add onion, pepper, and garlic, and cook for 5 minutes to soften. Once sausage is thoroughly browned, remove the mixture to a large bowl. Cool to room temperature (place in refrigerator to speed up cooling, if desired).
  4. Add cream cheese and Parmesan to cooled sausage mixture. Fold thoroughly and then season with salt and pepper, to taste.
  5. Place about 1 heaping tablespoon (depending on the size of your jalapenos) of mixture into each jalapeno half, and top with a bit of mozzarella cheese. Repeat until all halves are stuffed.
  6. Place pan of stuffed jalapenos under broiler, and cook until mozzarella cheese is melty and blistered/browned. Remove pan from oven, sprinkle with a bit more shredded Parmesan, and then some fresh Italian parsley and/or chives. Serve hot or warm.

Notes

  • Don't like the heat of jalapenos? Grab a bag of those colorful mini sweet peppers and substitute! These sweet peppers usually have thinner walls, so simply roast them for 5 to 6 minutes, instead of the 10 minutes as written in the instructions.
  • To mostly prepare this ahead of time: Prepare the stuffed jalapenos as per the instructions above, through Step 5 where the jalapeno halves are stuffed. Then place all stuffed jalapenos in a single layer, in a covered container, in the refrigerator. About 30 minutes prior to baking, place stuffed jalapenos on a rimmed baking pan (lined with foil, if you like), and add shredded mozzarella over the top of each one. Preheat oven to 350° F. Bake for about 5 minutes, just to warm them up. Then place under broiler to melt and blister the mozzarella. Serve warm, with additional shredded Parmesan and minced fresh Italian parsley and/or chives.
  • Adapted from friend Joel Symmank’s recipe box, originally from Guy Fieri on Food Network.

Nutrition Information

Serving 1 Calories 470kcal (24%) Carbohydrates 10g (3%) Protein 19g (38%) Fat 40g (62%) Saturated Fat 19g (95%) Polyunsaturated Fat 20g Cholesterol 99mg (33%) Sodium 730mg (30%) Fiber 1g (4%) Sugar 5g (10%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 470

% Daily Value*

Serving 1
Calories 470kcal 24%
Carbohydrates 10g 3%
Protein 19g 38%
Fat 40g 62%
Saturated Fat 19g 95%
Polyunsaturated Fat 20g 118%
Cholesterol 99mg 33%
Sodium 730mg 30%
Fiber 1g 4%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.