Sausage Stuffed Jalapeños (Print version)
Tender jalapeño halves filled with browned sausage, cream cheese, cheddar, and smoky seasoning, then baked until hot and lightly golden.
# Ingredients:
For the stuffed jalapeños
01 -
12 large fresh jalapeños, halved lengthwise and seeded
02 -
1 lb (450 g) gluten-free bulk pork sausage, mild or hot
03 -
8 oz (225 g) cream cheese, softened
04 -
1 cup (115 g) shredded sharp cheddar cheese
05 -
2 green onions, thinly sliced
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon smoked paprika
08 -
1/4 teaspoon kosher salt, plus more to taste
09 -
1/4 teaspoon black pepper
10 -
Cooking spray or 1 teaspoon oil for the pan
For serving
11 -
Ranch dressing or sour cream, optional
12 -
Extra sliced green onions, optional
# Instructions:
01 -
Preheat the oven to 400°F. Lightly grease a rimmed baking sheet or line it with parchment.
02 -
Wearing gloves, cut the jalapeños in half lengthwise. Scrape out the seeds and pale ribs with a small spoon.
03 -
Brown the sausage in a skillet over medium-high heat for 7-9 minutes, breaking it into small crumbles, until fully cooked with no pink remaining. Drain excess grease.
04 -
Let the sausage cool for a few minutes. Stir it with the cream cheese, cheddar, green onions, garlic powder, smoked paprika, salt, and pepper until evenly combined.
05 -
Spoon the filling into the jalapeño halves, mounding it slightly and pressing it into each pepper so it holds.
06 -
Arrange the peppers cut side up on the prepared pan. Bake for 16-18 minutes, until the peppers are tender-crisp and the filling is hot and lightly golden. Rest 5 minutes before serving.
# Good to know:
01 -
Makes 24 stuffed jalapeño halves.
02 -
Use larger jalapeños for easier stuffing and a milder bite.
03 -
For less heat, remove all pale ribs from inside the peppers.