Are you looking for an appetizer with a little kick? These sausage and cheese stuffed jalapeno peppers are so savory and are plain addictive. Every since our friend Lisa showed up here at the Crossroads with some of these, we’ve been making them since.
The difference between these and the more traditional cheese stuffed jalapeno peppers wrapped with bacon is the sausage and cream cheese combination. Take it from me, these are oh, so good. And if you make these for your next social gathering, they will disappear fast! Even folks who shy away from hot and spicy foods will love these. The cream cheese tames the flames!
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It just so happens that we have 3 jalapeno pepper plants growing in our garden, and they have been giving us lots of peppers all summer. We have ours growing in large plastic pots, so even if you don’t have space for a traditional garden, you may want to plant some of these plants next year after you taste these stuffed peppers! That’s how good they are!
Then I remove the membrane with a paring knife and scoop out the seeds with a melon ball scoop. CAUTION! You really should wear disposable plastic gloves when you handle jalapeno peppers, and don’t touch your eyes or your mouth for hours! (I don’t like to wear the gloves, so I’m extra careful!)
At this point, you can stick your prepared peppers in the refrigerator to stuff later in the day, or you can continue on with the recipe.
In a medium sized bowl, mix together 1 (8 ounce) package of softened cream cheese, 8 ounces of shredded cheddar cheese, 8 ounces of shredded Monterrey Jack cheese, and 1/2 cup grated Parmesan cheese. Add in the cooked sausage and mix it all together thoroughly. (I use my hands!)
At this point, you can put the stuffed peppers in the refrigerator and bake them later, or you can freeze them. But at our house, we can’t wait to eat them so I pop them in a preheated 425 degree oven! Bake for about 15 minutes or until the filling is slightly browned. Cool for about 5 minutes before serving.
If you’d like a printable copy of this recipe, click HERE.