Sausage Stuffed Jalapenos
User Reviews
5
Sausage Stuffed Jalapenos
Description
The recipe uses fresh jalapeño peppers halved lengthwise and seeded to reduce heat for stuffing. Ground pork sausage is cooked until fully browned and drained to remove excess grease. Mixing it with softened cream cheese and shredded Parmesan cheese produces a creamy, savory filling with a balance of texture and flavor.
Stuffing each jalapeño half with about a tablespoon of the mixture and baking at 425°F for 20 minutes allows the filling to heat through and lightly brown on top, while softening the pepper. The finished dish offers a combination of the fresh pepper’s crispness and heat with the rich, cheesy sausage filling.
Serving with homemade ranch dressing provides a cooling contrast. The recipe includes tips for safe handling of jalapeño oils, suggesting gloves when seeding and prepping, as well as instructions for soaking peppers to reduce heat further.
These stuffed jalapeños can be prepped ahead, frozen, and baked from frozen for convenience. Leftovers refrigerate for 2-3 days or freeze up to 3 months, maintaining quality with appropriate storage.
Ingredients
- 1 pound ground pork sausage
- 8 ounces cream cheese softened
- 1 cup Parmesan Cheese shredded
- 1 pound jalapeño peppers about 20, halved lengthwise and seeded, fresh
- 8 ounces ranch dressing optional) for dipping
Instructions
- Cook sausage in a skillet over medium heat until evenly browned. Drain grease.
- In a bowl, mix the sausage, cream cheese, and Parmesan cheese.
- Spoon about 1 tablespoon of the sausage mixture into each jalapeño half.
- Arrange stuffed halves into a baking dish. Bake at 425°F for 20 minutes, until bubbly and lightly browned. Serve with Homemade Ranch dressing.
Notes
- Wear gloves when handling jalapeños to avoid skin irritation; wash hands thoroughly afterward.
- Soaking seeded jalapeños in cold water for 30 minutes reduces their heat for milder flavor.
- The filling mixture is easier to handle if the cream cheese is softened before mixing.
- Prepare several hours ahead and refrigerate before baking for convenience.
- Freeze stuffed jalapeños arranged in a single layer until solid, then transfer to freezer bags for up to 3 months; bake directly from frozen at 400°F for 15-20 minutes.
- Store leftovers in an airtight container in the refrigerator for 2-3 days or freeze for up to 3 months; reheat in microwave or oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 5g | 2% |
| Protein | 12g | 24% |
| Fat | 34g | 52% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 71mg | 24% |
| Sodium | 770mg | 32% |
| Potassium | 279mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 915IU | 18% |
| Vitamin C | 54.9mg | 61% |
| Calcium | 157mg | 16% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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