Sausage-Stuffed Jalapenos
26th January 2007
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
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 un-greased 13-in. x 9-in. x 2-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.
* Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
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