- Servings: 6-8
|6 oz||Bulk Pork Sausage|
|2 tsp||Olive Oil|
|8-oz||Carton Onion & Chive Cream Cheese Spread|
|4 oz||Sharp Cheddar Cheese, grated|
|4 oz||Mozzarella Cheese, grated|
|1 Tbsp||Minced Garlic, from a jar|
|12– 16||Large Jalapeno Peppers|
Cook sausage in olive oil in a pan until browned and cooked through. Drain. In a large bowl combine sausage with everything except jalapenos; mix well. Wear gloves when handling jalapenos. Cut the stems off jalapenos and slice from top to bottom. Clean out the insides, removing the veins and seeds; otherwise these will be very HOT! Stuff the jalapenos until filling is really rounded. Bake in a preheated 375 degree oven for 20 to 25 minutes, or until cheese is softened and tops are browning.
We like to serve these with prepared ranch dip or blue cheese dip.
To get the stuffed peppers to stand up, I take a long sheet of aluminum foil and make a ridge all the way across the width about 1-inch high, then make another ridge just far enough to insert a jalapeno in the valley. I continue making ridges until I have enough ridges to put the jalapenos in. It makes a nice little cradle for them.