Sausage Stuffed Jalapenos

Sausage Stuffed Jalapenos

Korie and I have been friends since grade school. That’s her to my left in the picture below. Beth, also a long-time friend, is to my right.  I’m the one with the scraggly hair, wearing my favorite red sweatshirt.

Korie is probably the most fun person you will ever meet. She’s also smart, athletic, and artistic … one of those people (unlike myself) who has perfect handwriting, runs marathons, and always looks like she just stepped out of Vogue magazine. Now Korie is wife to Dan and mom to an adorable little boy and girl.

Korie wrote my on wall the other day to say that she made my stuffed jalapenos for a party over the weekend.  So glad she reminded me of this recipe!  I was just trying to think of a dish that would be good for a Fourth of July cookout.  The stuffed jals are perfect.  Thank you Kor!

Is-It-Hot-In-Here Stuffed Jalapenos

Serves 10 to 12

My family always had a garden in the backyard. We grew tomatoes, peppers and herbs every year, along with some other fruits or vegetables on occasion. My two younger brothers, Matt and Chris—who we endearingly called los brazos—were usually given the duty of collecting whatever was ripe. (Los brazos, which literally means “the arms” in Spanish, is slang for “the working men.”) True to form, the boys went out with large baskets and came back with an assortment of goodies for my mom and me to use.

Although the tomatoes were hit or miss—too green, too ripe or half-eaten by bugs—the peppers were consistently good. So I grew up eating fresh peppers with just about anything, and that’s why I adore these spicy snacks. If mild is your style, be sure to remove the white pith and seeds from each pepper before stuffing it.

22 large jalapeños

1 pound bulk pork or beef sausage

1 package (8 ounces) cream cheese, softened

¾ cup grated Parmesan cheese, divided

Preheat oven to 425°. Slice the jalapeños in half lengthwise; remove the pith and seeds (unless you want really hot appetizers!).

In a skillet, brown the sausage over medium heat. In a large bowl, combine the cream cheese and ½ cup Parmesan cheese; add sausage and mix until blended. Stuff into jalapeño halves. Place on a foil-lined baking sheet. Sprinkle with remaining Parmesan cheese.

Bake for 10-15 minutes or until peppers and stuffing begin to brown.

This recipe is available in Cooking With Marie: On Any Occasion! (Bright Sky Press 2008).

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10 Responses to Sausage Stuffed Jalapenos

  1. brenna beaver June 29, 2011 at 10:19 am #

    can’t wait to try these, Marie. thanks!

  2. Tonya Peele June 30, 2011 at 6:37 am #

    I also grew up with a garden – that’s why I love gardening today. I have my first batch of green peppers growing now. Can I use this recipe on green peppers?

    • Marie H. Saba June 30, 2011 at 8:17 am #

      Hi Tonya! How wonderful! I can’t wait to start a garden after we move into our new home. Yes, I think green peppers would be great … however, I would probably only want to use fairly small green peppers (about the size of a jalapeno) because the filling is quite rich.

  3. Monique July 6, 2011 at 1:57 pm #

    These were fantastic! Made them in San Antonio over the weekend with family. Thanks for the recipe!

  4. patrisha54 January 30, 2013 at 10:11 am #

    Your recipe sounds really good! I grow a lot of jalapeno and am going to try these. Thanks Marie!

    • Marie H. Saba January 30, 2013 at 10:17 am #

      Oh wow, these would be delicious with fresh jals from the garden! I grew serranos — too hot for this dish. Maybe next summer I will try jalapeños instead! They do grow well in Texas. xo

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