Easy Sausage Stuffed Jalapeño Poppers

 

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. pork sausage, cooked and drained (I used Jimmy Dean)
  • 1 8oz cream cheese, softened
  • 1  cup cheddar or colby cheese
  • 24 extra-large jalapeño peppers (about 4–5 inches long)
  • Bacon (optional)
  • Additional shredded cheese for topping, optional

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Wash the jalapeños and cut each pepper in half lengthwise. Remove the seeds and membranes. For less heat, remove as much of the white membrane as possible.
  3. In a mixing bowl, combine the cooked sausage, softened cream cheese, and 1 cups of shredded cheese.
  4. Spoon the sausage mixture into each jalapeño half. The sausage is already cooked and will not shrink much during baking, while the peppers will soften and shrink slightly, so avoid overfilling them.
  5. If desired, wrap each stuffed jalapeño with bacon. You can also leave off the bacon and sprinkle additional shredded cheese over the tops.
  6. Cook in a 350 degree oven for 30-40 minutes depending on the size of the peppers.


Print Recipe

Easy Sausage Stuffed Jalapeño Poppers


About 6 Servings






INGREDIENTS

  • 1 lb. pork sausage, cooked and drained (I used Jimmy Dean)
  • 1 8oz cream cheese, softened
  • 1  cup cheddar or colby cheese
  • 24 extra-large jalapeño peppers (about 4–5 inches long)
  • Bacon (optional)
  • Additional shredded cheese for topping, optional

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Wash the jalapeños and cut each pepper in half lengthwise. Remove the seeds and membranes. For less heat, remove as much of the white membrane as possible.
  3. In a mixing bowl, combine the cooked sausage, softened cream cheese, and 1 cups of shredded cheese.
  4. Spoon the sausage mixture into each jalapeño half. The sausage is already cooked and will not shrink much during baking, while the peppers will soften and shrink slightly, so avoid overfilling them.
  5. If desired, wrap each stuffed jalapeño with bacon. You can also leave off the bacon and sprinkle additional shredded cheese over the tops.
  6. Cook in a 350 degree oven for 30-40 minutes depending on the size of the peppers.