Friday, February 5, 2010

recipe: stuffed jalapenos

Oh so delicious, relatively easy, and any time you make them people will be impressed. I can practically guarantee it!


approximately 15 jalapenos from the produce section at the grocery store
16 oz of Jimmy Dean original sausage
8 oz of cream cheese
2 cups of Italian style shredded parmasean cheese

Crumble sausage and fry up in a skillet. Drain the grease after the sausage is cooked all the way through.
Combine the sausage, cream cheese, and 1 1/2 cups of parmeasean cheese.
Set aside.

Cut the jalapeno peppers in half, length wise. You may need gloves to avoid being burned by the oil from the peppers.
Depending on how spicy you want the end result to be, scoop out the insides of the peppers. The more seeds you leave in, the spicier. And there is a vein that runs through the pepper that if left in will also contribute quite a bit of heat. Scoop everything out entirely for the mildest possible result.
Spoon sausage mixture into each jalapeno half.
Sprinkle remaining parmesean cheese across the tops of the stuffed peppers.

Bake in the oven at 350 degrees for about 20 minutes. When the peppers go from bright green to more of an olive green color, they are done. The filling should be hot all the way through and the peppers should be soft rather than the firm you started with.

Serve! Excellent with a nice cold beer.

Don't expect to have any left over! I have made a small amount and I have made a LARGE batch and they will all be eaten. Make sure you allow time to bask in the compliments.

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