Jane Windham’s recipe for Sausage and Cheese Stuffed Jalapeno Peppers
Ingredients:
25 fresh jalapeno peppers, washed, cut in half lengthwise, and seeded
1 (8 ounce) package cream cheese, softened
1 package ground pork sausage, cooked and drained
8 ounces shredded cheddar cheese
8 ounces shredded Monterrey Jack cheese
1/2 cup grated Parmesan cheese
Directions:
1. Preheat oven to 425 degrees.
2. In a medium bowl, mix all the cheeses with the cooked sausage. (It’s easier to just use your hands to mix it all together!)
3. Fill each pepper half with a generous portion of the sausage mixture. The filling should mound slightly above the top edges of the peppers.
4. Arrange the peppers on a foil lined baking sheet.
5. Bake for 15-20 minutes or until the filling is slightly browned.
See more from Jane Windham at cottageatthecrossroads.com.