I use this simple sausage and cheese mixture in all kinds of recipes, but I originally started making it to stuff jalapeño peppers. If you love this filling, be sure to check out my Stuffed Squash & Zucchini recipe here. Even people who don’t usually like squash will love it prepared this way!
The best part? The stuffing only requires three simple ingredients: sausage, cream cheese, and cheddar cheese. It really doesn’t get any easier than that!
INGREDIENTS
- 1 lb sausage, cooked (I used Jimmy Dean)
- 1 8oz cream cheese, softened
- 1 cup cheddar/colby cheese
- Jalapeno peppers (I used 24 Extra Large (4-5 inch) Peppers)
- Bacon (optional)
DIRECTIONS
In a mixing bowl, combine the cooked sausage, softened cream cheese, and 1 cups of shredded cheese.
Fill each pepper half with your sausage mixture.
Keep in mind that the sausage is cooked and will not shrink much but the peppers will shrink quite a bit so don’t over stuff them.
Once the peppers are filled, you can wrap them in bacon or sprinkle them with more cheese.
Cook in a 350 degree oven for 30-40 minutes depending on the size of the peppers.
Easy Sausage Stuffed Jalapeño Poppers
INGREDIENTS
- 1 lb sausage, cooked (I used Jimmy Dean)
- 1 8oz cream cheese, softened
- 1 cup cheddar/colby cheese
- Jalapeno peppers (I used 24 Extra Large (4-5 inch) Peppers)
- Bacon (optional)
DIRECTIONS
In a mixing bowl, combine the cooked sausage, softened cream cheese, and 1 cups of shredded cheese.
Fill each pepper half with your sausage mixture.
Keep in mind that the sausage is cooked and will not shrink much but the peppers will shrink quite a bit so don’t over stuff them.
Once the peppers are filled, you can wrap them in bacon or sprinkle them with more cheese.
Cook in a 350 degree oven for 30-40 minutes depending on the size of the peppers.