Sausage-Stuffed Jalapenos Recipe
- 1 pound bulk pork sausage
- 1 package (8 ounces) cream cheese, softened
- 1 cup (4 ounces) shredded Parmesan cheese
- 22 large jalapeno peppers, halved lengthwise and seeded
- Ranch salad dressing, optional
- 1. In a large skillet, cook the sausage over medium heat until no longer pink; drain. In a small bowl, combine the cream cheese and Parmesan cheese; fold in sausage.
- 2. Spoon about 1 tablespoonful into each jalapeno half. Place in two ungreased 13-in. x 9-in. baking dishes. Bake, uncovered, at 425° for 15-20 minutes or until filling is lightly browned and bubbly. Serve with ranch dressing if desired. Yield: 44 appetizers.
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.
Reviews for Sausage-Stuffed Jalapenos
"I just made these and they were a hit !!! I will serve them at the next pool party !!"
"I make these for cook outs always turn out great and everyone loves them"
"I can't tell you how many batches of these jalapenos I've made or how many times I've been asked for the recipe since I found it over 8 years ago. All I know is they are delicious and a huge hit every time I make them or take them anywhere."
"I have made these often...Love them! Don't leave in oven too long, the longer they cook the hotter the peppers seem to get! They will disappear in no time. I switch up a lot of recipes, but this one I make as is...I use low fat sausage though. Good!"
"My daughter made this for my husband and I and we feel in love with the recipe. Now I have made a double batch for 5 - 2 "step"-sons, a nephew, a wife and a girlfriend! They were gone almost before I blinked and LOVED them! Thank you Rachel Oswald!!!"
"I was looking for recipes to use the jalapeños from my prolific pepper plant and am happy I saw this one! I made a double batch of Sausage-Stuffed Jalapeños yesterday and my family loved them! I froze half of them so I could add them to my Thanksgiving appetizer tray. I added a tablespoon each of finely minced sweet red and orange peppers and two tablespoons minced parsley, just to give the sausage stuffing a bit more color. This is a tasty recipe and a great way to use jalapeños from the garden. -- Kristine Chayes, Smithtown, N.Y."
"We made this for the first time in December 2011; we've made it many times since then and have handed out this simple recipe to many. Last night my hubby tried this for our little Packer Party, using Chorizo ... it was amazing!"
"Very, very good. Even people that dislike "hot food" love this. I think using "non-stick" aluminum foil would prevent staining a non stick cookie sheet."
"I make these a lot. They are a favorite of everyones, so yummy!"
"Thrice a hit....will continue to serve this gem!"
"I tweaked this recipe by using a mild long red pepper, hot turkey sausage, and fat free cream cheese. Everyone raved and no one noticed the "fat-free." My husband and I make them for dinner as well. Mmmmm!"
"Always the hit of the party! Good right out of the oven or cold from the fridge! Love them!!"
"Awesome! A crowd pleaser every time."
"I used mozz cheese and added some brtead crumbs. It was AMAZING. Brought to a cook out and everyone ate them all up."
"Every time I take these to potlucks, etc., they disappear and I have to give out the recipe. At family holiday potlucks, we always have leftovers - so much food, except for these jalapenos. Great taste."
"Needs more flavor other than the hot from the jalapenos!! Will add garlic, bacon, something to up the flavor next time."
"My husband is not a fan of spicy foods. I prepared this recipe for the holidays and he loved them. He requested them again for New Year's Eve...Awesome"
"My family and friends love this recipe SO much they request it every holiday and special occasion. I'm always hearing "Oh OH, can you make the stuffed jalapenos?!""
"I first made these several years ago and now, I am known for my delicious stuffed jalapenos. Thanks to TOH recipe!"
"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."
"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!"
"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!"
"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."
"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."
"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!"
"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!"
"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."
"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."
"My whole circle of friends and family love these. I make them often, we love this recipe."
"Excellent! Served these at a party and they were gone in seconds!"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.