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If you like appetizers with a little kick, you'll savor these zippy cream cheese-and-sausage-filled jalapenos. Rachel Oswald of Greenville, Michigan sent in the recipe.
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Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (3 each) equals 162 calories, 14 g fat (7 g saturated fat), 35 mg cholesterol, 319 mg sodium, 2 g carbohydrate, 1 g fiber, 7 g protein.
Originally published as Sausage-Stuffed Jalapeno in Taste of Home June/July 2004, p61
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Oct. 13, 2011 by suehopper
OH MAN! This recipe is so hopelessly addicting... Everyone who has ever tried it has raved about it. My kids now beg me to make it for every holiday.
Reviewed on May. 04, 2011 by Dtwachter
my husband made these a few years back for christmas with my family. Then at easter...he had to make a DOUBLE batch...my family says he is not allowed to come to any function without making these. The best part is everyone eating the "hot" one...whining and crying that they are too hot...only to fight everyone for the next one. My husband enjoys making some hot, some not...just for the heck of it. We walked into Easter this year and my cousin said, "yay...they're here"...grabbed the peppers to throw into the oven and then said, "oh...sorry..we're glad you're here too"...sure! The smell in the kitchen is so consuming..which is a good thing..the men in my family start to crowd the kitchen when my husband needs a "taste tester"...I hope i am expressing how much we love them. Again, I don't cook them...and I will say that my husband uses the food processor to mix and blend the sausage, cream cheese together. hard work but well worth it!
Reviewed on Jan. 10, 2011 by youweremyfav22
This is a recipe that I know by heart. I have made this recipe countless times and each time I have to print out the recipe for people that are trying it for the first time sine they have just fallen in love. The smell is amazing and I like to leave just a little of the membrane in to give it a little kick, otherwise the jalapenos end up tasting like green peppers because of the oven cooking out the "heat". I have never used the dressing because I don't think I've ever had enough time to get it out of the fridge before everyone has cleaned off the dish!
Reviewed on Dec. 30, 2010 by km_graves
I make this often, and it is always a hit ~ especially with "the guys"! I also add shredded cheddar and crumbled bacon to the sausage/cream cheese mixture.
Reviewed on Oct. 14, 2010 by Atochabsh
I have made these so many times now that I found the recipe thanks to Taste of Home. Every single time they are gone so fast they don't have a chance to cool down. You will be a huge hero if you make these at a football party of similar get together. The aroma as they cook is mouthwatering.
Reviewed on Aug. 01, 2010 by Mrs. Hubcap
I used a lean locally made sausage which made the stuffing a little dry,so I added 2 tablespoons of butter to the mix...perfect...VERY YUMMY!!!I served it with sour cream for dipping.I failed to protect my hands de-seeding the peppers...won't do that again...wear gloves!
I used a lean locally made sausage which made the stuffing a little dry,so I added 2 tablespoons of butter to the mix...perfect...VERY YUMMY!!!
I served it with sour cream for dipping.
I failed to protect my hands de-seeding the peppers...won't do that again...wear gloves!
Reviewed on Mar. 16, 2010 by troykelly
Awesome recipe! Easy to make yet delicious. I leave some jalapeno seeds in to get more "spiciness". Whenever I make this nothing goes to waste. Thanks!
Reviewed on Mar. 16, 2010 by bmarana
Everyone loves these. We use cudighi sausage and think it is much better then just pork sausage. You don't even need the ranch drsg. My son's even make them and say if you want to only make 1/2 the peppers, you can make the full meat mixture and freeze half up to 1-2 months so then they are easy to throw together if needed at the last min.
Reviewed on Nov. 22, 2009 by camiller0508
I have been making these ever since they first appeared in the magazine, and they quickly became a staple at each of our gatherings. If you make these, don't expect any leftovers - they go FAST! Excellent recipe!! Try them - you won't be disappointed.
Reviewed on Mar. 25, 2009 by radcook
My whole circle of friends and family love these. I make them often, we love this recipe.
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