Sausage-Stuffed Jalapenos Recipe

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Sausage-Stuffed Jalapenos Recipe
Sausage-Stuffed Jalapenos Recipe photo by Taste of Home
Publisher Photo

Sausage-Stuffed Jalapenos Recipe

Read Reviews
5 33 42
Publisher Photo
If you like foods that have a little kick, you'll love these zippy cheese-and-sausage-filled jalapenos. The recipe is one of my favorites for parties. —Rachel Oswald, Greenville, Michigan
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 1 pound bulk pork sausage
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (4 ounces) shredded Parmesan cheese
  • 22 large jalapeno pepper, halved lengthwise and seeded*
  • Ranch salad dressing, optional

Directions

In a large skillet, cook the sausage over medium heat until no longer pink; drain. In a small mixing bowl, combine the cream cheese and Parmesan cheese; fold in sausage.
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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Sausage-Stuffed Jalapeno in Taste of Home June/July 2004, p61

Nutritional Facts

3 each: 162 calories, 14g fat (7g saturated fat), 35mg cholesterol, 319mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 7g protein.

  • 1 pound bulk pork sausage
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (4 ounces) shredded Parmesan cheese
  • 22 large jalapeno pepper, 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 mixing 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Sausage-Stuffed Jalapeno in Taste of Home June/July 2004, p61

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Reviews forSausage-Stuffed Jalapenos

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rmbarr059 User ID: 4046105 259514
Reviewed Jan. 10, 2017

"Super delicious!"

MY REVIEW
AdkBuddy User ID: 8888313 250076
Reviewed Jul. 4, 2016

"I would give this 5 stars, but the prep time is more like an hour. That's annoying when you are watching the clock."

MY REVIEW
salisuz User ID: 8868466 249002
Reviewed Jun. 3, 2016

"I made these.. but I used green, yellow & red bell pepper long wedges and then added the filling and baked as on the recipe! every1 loved them and I was also happy to know that I could switch out the hotties and use bell peppers instead! another way I did these were to cook the filling and smear n2 flour tortillas and roll up - cut n 1/2 to make little sandwiches (I sometimes add scrambled eggs to the filling) different! no hot peppers allowed!"

MY REVIEW
slickola User ID: 625677 227927
Reviewed Jun. 14, 2015

"I just made these and they were a hit !!! I will serve them at the next pool party !!"

MY REVIEW
charlottesamuels User ID: 8414121 227858
Reviewed Jun. 13, 2015

"I make these for cook outs always turn out great and everyone loves them"

MY REVIEW
IndyCook8010 User ID: 8206208 217431
Reviewed Jan. 10, 2015

"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."

MY REVIEW
KristineChayes User ID: 1441542 53945
Reviewed Sep. 28, 2013

"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."

MY REVIEW
mints98 User ID: 5585150 112401
Reviewed Sep. 9, 2013

"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!"

MY REVIEW
Kasey 45 User ID: 1921596 140044
Reviewed Aug. 14, 2013

"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."

MY REVIEW
radcook User ID: 1444409 68508
Reviewed Jun. 29, 2013

"I make these a lot. They are a favorite of everyones, so yummy!"

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