Sausage Stuffed Jalapenos
User Reviews
4.2
15 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Servings
12
-
Calories
172 kcal
-
Course
Main Course, Appetizer, Snacks
Sausage Stuffed Jalapenos
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Sausage Stuffed Jalapenos make the perfect appetizer – jalapeño halves filled with a sausage and cheese mixture for a cheesy and spicy appetizer. Great for game day or any occasion!
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Ingredients
- 1/2 lb ground sausage
- 8 oz cream cheese *or goat cheese
- 1 cup cheddar cheese *shredded
- 1 lb jalapeños *cut in half, seeds/core removed
- 1 green onion *diced
- 1 teaspoon garlic powder
Instructions
- Cook sausage over medium heat in a skillet until no longer pink. Drain fat.
- In a medium mixing bowl, combine cooked sausage, cream cheese, cheddar cheese, green onion, and garlic powder.
- Spoon mixture evenly into each jalapeno until each is stuffed.
- Place jalapenos on tin foil and place on grill for about 10 minutes, OR place on a baking sheet in the oven, 350, for about 20 minutes.
- Remove from heat and serve!!
Equipments used:
Nutrition Information
Show Details
Calories
172kcal
(9%)
Carbohydrates
4g
(1%)
Protein
7g
(14%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
44mg
(15%)
Sodium
241mg
(10%)
Potassium
182mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
780IU
(16%)
Vitamin C
45mg
(50%)
Calcium
94mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 241mg | 10% |
| Potassium | 182mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 780IU | 16% |
| Vitamin C | 45mg | 50% |
| Calcium | 94mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
15 reviews
Good
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