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| Sausage Stuffed Jalapenos |
5 STARS
6 servings
4 net carbs per serving
1 pound ground Italian sausage (or regular pork or whatever appeals to you)
8 oz cream cheese, softened
1 cup shredded cheddar cheese (original recipe used parmesan)
1 pound jalapenos, halved lengthwise and seeded
1 green onion, finely chopped
Preheat oven to 425 degrees. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease. In a bowl, mix the sausage,
cream cheese, cheddar cheese, and green onion. Spoon about 1 tablespoon sausage
mixture into each jalapeno half. Arrange stuffed halves in a baking dish. Bake 20 minutes in the preheated
oven, until bubbly and lightly browned.
***Tips on seeding the jalapenos. 1) Wear gloves throughout the entire process, then remove right after so you don't transfer to sink faucet, cabinet handles, etc. 2) I love my little lemon zester tool for seeding but a small melon baller works great too. 3) As you half and seed the jalapenos, put into a bowl of continuous running water. This helps soften to bake better and removes some heat.***
***Tips on seeding the jalapenos. 1) Wear gloves throughout the entire process, then remove right after so you don't transfer to sink faucet, cabinet handles, etc. 2) I love my little lemon zester tool for seeding but a small melon baller works great too. 3) As you half and seed the jalapenos, put into a bowl of continuous running water. This helps soften to bake better and removes some heat.***
This may be a dumb question but how many are in a serving?
ReplyDeleteIt will depend on how large your peppers are. I can't recall how many my batch made. I want to say that I ate 4 of them and was stuffed, but I cannot recall the exact count or if that was even a proper serving size. LOL
DeleteIt says RIGHT AT THE BEGINNING,".serves 6:
DeleteHow many servings in a batch and how much constitutes a single serving are two totally separate things.
DeleteSimple math should tell you that one sixth of the batch would be one serving. How many peppers in a pound would depend on what size peppers you use.
DeleteI've made these a few times and the magic number of peppers for me has been 23. the peppers were 2-3 inches long.
DeleteI made these for our company monthly birthday celebration and they were great. Easy to do and very tasty. I'm glad to have found your blog, you have down to earth recipes.
ReplyDeleteI'm so glad you liked them! I try to have "normal" recipes most of the time. I have bought a few specialty items lately so there might be a couple of odd recipes thrown in from time to time but I try to stay in the "regular people" category. :)
DeleteThese were sooooo good. But they turned out a little watery. Do you know of any tricks for drying out those peppers?
ReplyDeleteHmmmm... mine were not watery at all and there really aren't any ingredients that would make me think of what would make yours watery. Was it the filling that was watery or the jalapeno itself? If it was the filling, maybe you forgot to drain the grease from the sausage? If it was the jalapeno, did you dry them off after you rinsed? That's about all I can think of as there really aren't any watery ingredients on the list. Does anyone else have any suggestions for her?
DeleteDid you use full-fat or low-fat cheeses, Growing? If you used low-fat, maybe that was it.
DeleteIt was the sausage.. you need to drain the grease really good!!
DeleteDid you use REAL cream cheese...or was it a non-fat type? Low-fat, non-fat have water added.
ReplyDeleteThat's a good point, Anon. Perhaps that's where the above posters water came from. Full Fat, block cream cheese has the lowest carbs so it should be used for most/all cooking.
DeleteFor the lactose intolerant my hubby makes mine with creamy goat cheese instead of the cream cheese and shreds some goat cheddar. Same taste, texture and is delicious!
ReplyDeleteSounds fabulous! I had no idea that goat cheese was good for lactose intolerant people. Thanks for the tip!
DeleteI make these all the time and they are awesome.
ReplyDeleteThank you!
DeleteHave you tried grilling them instead of baking? I'm looking for something we can take with us to tailgate! :)
ReplyDeleteI haven't but I'm sure they would be fabulous grilled! The comment directly below yours talks about how they grill them and like them even better.
DeleteYes...grill them and we like them grilled even better!
DeleteWe always grill ours and think they turn out better that baking them in the oven. They arent as soggy that way. Also, ive been making these for years and ive never put them in water. They soften plenty with out doing that. I guess its up to you but we dont like soggy food.
ReplyDeleteThanks for the tips about grilling and water! I'd never made jalapeno poppers before and wondered about the soaking directions in my inspiration recipe but I went with it. They weren't soggy at all. I don't think it made too much of a difference but I will try them next time without the water.
DeleteEasy trick for in the oven I made a small wire flat rack out of like thick chicken wire for cooking on the grill this way small things do not fall through the grill. I just flip it upside down to cook in the oven so the peppers drain to the cooking sheet no soggy peppers this way!
DeleteThis looks fantastic, so yummie! I love grilling cheese stuffed jalapenos with bacon around, bus I want to give this recipe a try!
ReplyDeleteThanks Emil! Bacon wrapped are amazing! I was in the mood for something different and these did the trick! Some people have even bacon wrapped these sausage stuffed peppers. Can't go wrong with pork!
DeleteI don't much care for sausage so I would probably just crumble bacon to adjust this recipe to my tastes.
ReplyDeleteI make them with hamburger and there just as good. Also using chorizo is yummy.
DeleteI have made these and added frozen chopped spinage making sure to squeeze all the liquid out. They are amazing.
ReplyDeleteSpinach sounds like an awesome addition!
DeleteIs it possible to make these and freeze them for later?
ReplyDeleteHi Green Mama, I have never tried freezing to be sure but I would think that the jalapenos might get too soft once they are defrosted. If you try it, let me know how they worked out!
DeleteOk will do! :)
ReplyDeleteIve been making these forever but tonight i stuffed a bell pepper and tomato with it made a awesome dinner. Paired it with a salad it was delish!!!!!
ReplyDeleteThose both sound fabulous!
DeleteWe make a big batch and freeze them. When we are ready for them, we put them in the refrigerator for the day and then cook them like normal. Perfect everytime! These are our go to snack, with bacon wrapped of course; it just doesn't seem like you are missing anything good when you eat the poppers!
DeleteI want to try this so badly! Is there anything I might be able to substitute for the cream cheese? I am not a fan lol. Maybe plain yogurt? Or... Is the cream cheese noticeable when you eat them? As long as I don't taste that, I'm good!
ReplyDeleteHi Amber, I've never baked yogurt but I would guess that it might separate when cooked? Do you like Laughing Cow wedges? Those would be a perfect replacement. If not, than any cheese would work, softer would be better like mozzarella, feta, goat, etc.
DeleteLOL I don't know where my head was. I guess I was thinking about how I can replace cream cheese with yogurt for dip maybe or something else and I wasn't thinking about the baking part. But YES! I do like the Laughing Cow wedges. That is a great idea, thank you. :)
DeleteI've cooked these many times. My recipe calls for dry Ranch Dressing mixed with the cream chesse. Give it a try for a little different flavor. I gave the recipe to a local restaurant and they won best appetizer in the Taste of the Town competition!
ReplyDeleteSounds wonderful!
DeleteThanks for all the wonderful recipes !
ReplyDeleteThis looks great!!!
ReplyDeleteI added Jalapeno White Cheddar and used Kraft 3 cheese. OMG!!!!!
ReplyDeleteSounds yummy!
DeleteWe make these but add breadcrumbs ontop and than spay with butter before baking awesome .....
DeleteBeen making these for years...love them. I use the parmesan instead of cheddar and wrap some of them in bacon.
ReplyDeleteMade the mistake of not taking your word for it and not wearing gloves. Oh the pain!
ReplyDeleteMaking these now... always make the bacon wrapped ones... hubby bought fatfree cream cheese on accident hope it comes out ok
ReplyDeleteCrossing my fingers for you! I'm worried the cheese won't stay smooth when heated.
DeleteI’m a big lover of poppers and I have to say that I enjoy sausage more than bacon. It’s yummier! :p Well, my wife made this recipe last holiday and all the family members were really satisfied with the taste. She’s currently searching for another unique yet scrumptious sausage poppers recipe. Do you have one? ;)
ReplyDeleteI think I like the sausage better as well even though bacon is an extremely close second!
DeleteThis looks so yummy!!! I love to try something new like this. It seems we eat the same things because of convenience. I also am not a cook! My mother was a fantastic cook, but I was always outside and didn't pay attention! Thank goodness you share your yummy recipes! poppers nz
ReplyDeleteI've made this great recipe for years - always a hit. I usually use 20-24 whole jalapenos per recipe. I've always used parmesan cheese. Removing membrane and seeds is best in a large bowl of water so fumes don't cause too much coughing.
ReplyDeleteI used spicy Italian Elk sausage now that's the only way to do it
ReplyDeleteAnyone ever tried on the grill?
ReplyDeleteYes, they are great on the grill.
Deleteso are these fresh peppers that are being used??
ReplyDeleteYep...they're fresh!
DeleteHow long do you grill them and at what temp?
ReplyDeleteI'm making them right now to bring to a party. So far all is going well. My question is are they better served hot or at room temp?
ReplyDeleteCan someone tell me where the print icon is, if there is one and feel free to use all CAPS if you feel this is a dumb question.
ReplyDeleteThanks
Laughing cow works perfect make them all the time I add bacon or Italian sausage go for all kinds of ingredients also add cheddar cheese with the laughing cow
ReplyDeleteHow about using pickled jalapenos?
ReplyDeleteJust made these using the parmesan cheese - delicious! I purchased 10 nice sized jalapeños (just over one pound) and the filling amount was just right stuffing them with at least a tablespoon of yumminess. A keeper for sure!!
ReplyDeleteA very interesting entry. I like this.
ReplyDeleteVery nice post. It looks very tasty. Thanks for reciple.
ReplyDeleteThese are SO DELICIOUS !!! I actually prefer the grated parm and no onion better and to add a little more kick , I use the hot sausage ! Best low carb appetizer ever !!! I love the no guilt feeling when I eat like 5-6 of these lol !!!
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