Sausage Stuffed Jalapenos, looking for these recipes? check this for 6 best Sausage Stuffed Jalapenos: Bacon Sausage Jalapeño Poppers , jalapeno poppers stuffed with lil’ smokies , Stuffed jalapeños , Stuffed Jalapeños , Stuffed With “Yum” Jalapenos , Sausage Stuffed Jalapeños
Stuffed With “Yum” Jalapenos
Recipe by: Leah
- 22 -25 jalapenos, halved and seeded
- 1 lb bulk sausage, I use sage flavored
- 1 packages softened cream cheese, 8 oz
- 1 cup freshly grated parmesan cheese
- 1 tbsp garlic, minced
- 1 small onion, chopped fine
- Prepare peppers- halve them and remove seeds and membranes, it’s a good idea to wear gloves when doing this.
- Brown the sausage with the onion and garlic, breaking the meat up finely while cooking. Pour off all the grease.
- Add the cream cheese and parmesan cheese, stirring well. You want this completely mixed.
- Stuff the peppers with the sausage mixture and bake in a 400°f oven for 20 minutes. Serve warm, although they’re also good at room temperature.
Sausage Stuffed Jalapeños
Recipe by: Papa.773
- 1/2 lb Regular Pork Sausage
- 1/2 lb Hot Pork Sausage
- 1 packages Cream Cheese (soften)
- 1 cup Shredded Parmesan cheese (4oz)
- 20 large Jalapeños peppers, halved
- Cut jalapeños in half and remove seeds
- In a skillet, cook the over medium heat until no longer pink; drain.
- In a small bowl, combine the cream cheese and Parmesan cheese; fold in sausage.
- Spoon about 1 Tbsp, into each half. Place on an ungreased cookie sheet and bake at 425° for 15-20 minutes or until filling is lightly browned and bubbly.
Bacon Sausage Jalapeño Poppers
Recipe by: CHill
- 16 oz cream cheese
- 1 dash cumin
- 1 lb italian sausage
- small onion
- 12 large jalapeño peppers
- mozzarella cheese
- Open the cream cheese and place in a bowl so it can soften. Add a dash of cumin.
- Brown the Italian sausage with the chopped onion.
- While the meat is cooking de-seeding the jalapeño. Cut them down the middle and remove the seeds with a spoon.
- Once the sausage is done add it to the cream cheese and sprinkle a dash of cumin. Add mozzarella cheese and mix.
- Stuff some of the mix to middle of the jalapeño and wrap it in bacon. Place in a non stick pan.
- Bake the stuffed jalapeño in the oven for 30-45 min at 400°F or until the bacon is cooked. Let sit for 2 min and Enjoy!
Recipe by: skunkmonkey101
- 17 large jalapeño peppers
- II. Sauce:
- 1-1/2 cups sour cream
- 2 large avocados, ripe
- 3 tablespoons cilantro
- 3 tablespoons parsley
- 1 teaspoon onion powder
- 1/3 cup chopped green onion
- III. Stuffing:
- 1 pound bulk sausage, I used Odem’s Tennessee Pride brand
- 1 pound ground beef
- to taste salt
- 1 teaspoon teaspoonful of granulated garlic powder
- 2 tablespoons tomato paste
- 1/3 cup honey
- as needed salt
- Preheat oven 400° Fahrenheit
- Take the jalapeños, cut the stem end off. Remove the seeds and ribs of peppers set aside
- Shred or slice thinly the cabbage
- Slightly brown the sausage then add beef
- When juices start to form add cabbage
- Fry sausage, ground beef, and cabbage till cabbage is soft. Add spices, honey, and salt to taste
- When the cabbage is done stuff the mixture into the jalapeño peppers. Set on a baking sheet.
- Bake in oven till peppers are done about 30-40 minutes
- Slice avocado in half remove seed. Scoop out and add to sour cream
- Make the sauce. To a bowl add sour cream mashed avocado. Take a hand mixer blend together. Add onion powder, salt to taste, and garlic. This will be a bit chunky, thats the way the sauce is to be.
- Chop green onions. Add them, cilantro, and parsley. Fold them in and incorporate well. Use a little parsley for garnish.
- Serve I hope you enjoy! You will have plenty of cabbage stuffing mixture. Just serve on the side. It was a complete meal
jalapeno poppers stuffed with lil’ smokies
Recipe by: Angela
- 12 each fresh jalapeno peppers
- 12 slice bacon
- 1 packages lil smokeys (any flavor) need 24
- 1 packages cream cheese
- 1 tsp cayenne pepper
- 2 tsp paprika
- 24 each tooth picks
- Preheat oven to 350. The original recipe called for a smoker at 250°F.
- Mix room temperature cream cheese with the paprika and cayenne pepper. Set it aside.
- Next prepare the jalapeno peppers. If you have sensitive skin, food preparation gloves may be a strong requirement here. Cut them in half long wise. They will look like little boats. Next take out the seeds. That’s what the gloves are for.
- Cut the 12 strips of Bacon in half. Some cut it long ways but I just cut them in half short ways. I’ve never had any problems. Do what is easiest for you.
- Now assemble by taking one half of a jalepeno, fill it with cream cheese mixture, top with a lil smokey, and wrap all of it with one piece of Bacon. You will need toothpicks to hold it in place.
- I place mine on a baking sheet with a rack. This helps crisp the bottoms of the poppers.
- Bake for 35 to 40 minutes, depending on how crispy you like your Bacon. The original recipe called for an hour on the smoker. No matter which is used, make sure they aren’t over done because you will lose the filling and the jalapeno could get too soft.
- *NOTE: The Facebook recipe served this with a sweet barbeque sauce. I have not included it because I didn’t use it. I imagine any sauce will do. Enjoy!
Recipe by: Meagan Starr
- 15 Large Jalepeños
- 1 packages Cream cheese, softened
- 1/2 cup shredded Cheddar cheese, or Monterey Jack
- 1/4 cup minced fresh Parsley
- 1/4 cup minced fresh Cilantro
- 1 tsp Garlic salt
- TIP: I recommend Lawry’s Garlic Salt
- Optional: Add 1 cup meat of your choice. Hamburger, sausage or small cubed cooked chicken is best!
- TIP: I recommend wearing food prep gloves for this.
- Cut the stem off each Jalepeño leaving the end part still, then cut in half lengthwise.
- Using a small paring knife cut the seeds and insides out of the Jalepeño. Be sure to leave the top part so the stuffing does not run out. As shown
- In a mixing bowl combine all stuffing ingredients and mix together well.
- Spoon the stuffing into each Jalepeño till just over the rim.
- Place Jalepeños on baking sheet or pan and bake at 375° for about 20 min or till stuffing is melty and Jalepeños are soft.
- Place oven on broil and broil for the last few minutes or till cheese gets browned a bit and bubbly