Sausage Stuffed Jalapeños
Fresh jalapeño halves are generously filled with a rich combination of savory cooked sausage, cream cheese, and Parmesan, then baked until the filling is hot, bubbling, and lightly golden. These flavorful stuffed peppers make a hearty appetizer or party snack.
Pin it to remember it!
Print Recipe
Ingredients
For the Filling
- 8 ounces cream cheese softened (1 package)
- 1 cup Parmesan cheese shredded
- 1 pound ground sausage
For the Jalapeño Shells
- 20 jalapeño peppers sliced lengthwise into halves and deseeded
Instructions
- Heat the oven to 425°F. Slice the jalapeños lengthwise, remove the seeds, and position the pepper halves in a baking dish.
- Place the ground sausage in a skillet over medium-high heat. Cook while breaking the meat into small pieces until it is evenly browned and completely cooked through. Drain away any excess grease.
- Transfer the cooked sausage to a mixing bowl. Add the softened cream cheese and shredded Parmesan, then stir thoroughly until the ingredients form an evenly combined, creamy mixture.
- Spoon the sausage-and-cheese mixture into each prepared jalapeño half. Pack the filling securely inside the peppers, allowing it to rise slightly above the edges when needed.
- Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the cheese mixture is bubbling and the tops have developed a golden-brown finish.
- Let the stuffed jalapeños cool briefly after removing them from the oven. Serve warm with a preferred dipping sauce.
Notes
Wear food-safe gloves while cutting and deseeding jalapeños to help protect your skin from irritation caused by the peppers' natural oils.
Allowing the cream cheese to soften at room temperature for several minutes makes it easier to blend smoothly with the sausage and Parmesan.
Ranch dressing or blue cheese dressing pairs well with the warm stuffed jalapeños for an additional tangy element.