Wednesday, October 31, 2018

Sausage Stuffed Jalapenos Recipe


When I first made these sausage stuffed jalapenos, I had no idea how delicious they would turn out. These jalapeno appetizers are addictive. Seriously. If you think you're going to eat just one, think again. They're dangerously good — the perfect blend of savory and spicy — a superior game day appetizer.

Skip the story and get the printable sausage stuffed jalapenos recipe.

I'd like to provide a quick word of warning before you get started, especially if you're not familiar with cooking with spicy peppers. Your hands may burn from seeding the jalapenos, even after washing and scrubbing vigorously. If you want to avoid burning hands, plastic gloves will help.

My sister brought up the idea of sausage stuffed jalapenos — her father-in-law had made them and she said they were phenomenal. I love the idea of a gluten-free appetizer, so I decided that I'd put together my own stuffed jalapeno recipe and see how it turned out. I honestly didn't have high expectations. I thought they'd be good, but I didn't think they'd be this good.

To get started, go ahead and preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). We'll be using twelve medium jalapenos, which will yield about two dozen stuffed peppers. Wash, seed, and slice the peppers in half length-wise. Next, arrange them on a greased, foil-lined cookie sheet. You can also salt them if you'd like. The sausage provides a good amount of sodium, so you can skip this step. I lightly salt with pink Himalayan sea salt.


Set aside the cookie sheet full of sliced jalapenos and start browning your sausage. Drain it and while it's still hot, transfer it to a mixing bowl. Add in eight ounces of softened chive and onion cream cheese (trust me on this — plain cream cheese does NOT do this recipe justice) and a cup of freshly grated Parmesan cheese.


Mix it all together and then scoop out some of the mixture and begin filling each jalapeno. I like to stuff them pretty well. A couple of heaping tablespoons will do the trick.


Place the cookie sheet into the oven and bake for about 15 minutes, or until slightly browned and bubbly. Some of the filling may fall out during baking, but that's okay.


Finally, top with extra Parmesan and serve with ranch dressing.


I find that the stuffed jalapenos are best served hot, but they're also good when leftover. Just pop them into the microwave for 20 seconds and they're good to go.

This is a really simple recipe that is absolutely amazing — a must-try recipe for sure! Let me know what you think by leaving a comment!

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