Sausage Stuffed Jalapeños
User Reviews
5
Sausage Stuffed Jalapeños
Description
This recipe begins by softening cream cheese and mixing it with ground cumin, chili powder, garlic powder, grated cheddar cheese, cooked crumbled sausage, and chopped scallions. The filling is spooned into halved, deseeded jalapeños arranged on a baking sheet. A topping made of melted butter, smoked paprika, and panko breadcrumbs (or plain breadcrumbs or crushed pork rinds) is spread over each filled pepper half.
Baked at 400°F for about 15 minutes, the jalapeños become tender while the topping crisps to a golden-brown finish. The combination delivers a creamy, spicy filling with sausage umami and a crunchy breadcrumb surface. Optional precooked bacon can be wrapped around or sprinkled atop the peppers before baking for additional smoky flavor and texture contrast.
This dish works well as a party appetizer or snack, offering a balanced mix of heat, richness, and texture.
Ingredients
- 4 ounces cream cheese softened
- 1/2 cup cheddar cheese grated sharp
- 1/2 teaspoon cumin ground
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 4 ounce sausage cooked and crumbled
- 2 scallions chopped (white and green parts)
- 6 jalapeno pepper halved lengthwise, seeds removed
- 3 Bacon cut in half (optional, cooked slices
- 2 tablespoons butter melted
- 1/2 teaspoon paprika smoked preferably
- 1/2 cup panko breadcrumbs or plain breadcrumbs
Instructions
- Pre-heat oven to 400°F degrees and spray a baking sheet with cooking spray or line with parchment paper.
- In a medium bowl, stir together the cream cheese, cumin, chili powder, garlic powder.
- Fold in the shredded cheese, sausage, and scallions. Spoon the mixture into the jalapeño halves and place them on the baking sheet.
- In a small bowl, stir together the butter, paprika and panko, breadcrumbs or pork rinds. Spoon mixture onto the filled jalapeño halves. Bake for 15 minutes or until bubbly and golden.
Notes
- Precook bacon until soft and pliable to wrap around jalapeños, or chop and sprinkle on top before baking.
- Use smoked paprika in the breadcrumb topping for a deeper flavor; plain paprika is acceptable but less smoky.
- Substitute panko breadcrumbs with plain breadcrumbs or crushed pork rinds as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 225kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 12g | 24% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 65mg | 22% |
| Sodium | 573mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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