I’m a little late, but I hope everyone’s Super Bowl Sunday was a blast (aside from the 49ers losing). My roommate and I had a bunch of friends over to watch the game, eat mass amounts of food and drink an exorbitant amount of beer. We had a variety of appetizers ranging from these stuffed jalapenos to a crock-pot sausage and cheese dip to mini weenies in Jack Daniels sauce to homemade chicken tenders to a kale cheese dip. Since a couple of my friends are vegetarians, I made half of the jalapenos with sausage, and half with just the cheese mixture–both were equally delicious!
1 roll (1 lb.) sausage
25-30 jalapenos, de-seeded and de-veined
1 brick (8 oz.) cream cheese, at room temperature
1 cup grated Parmesan cheese
Preheat oven to 400 degrees.
Heat a medium skillet over medium heat, then add sausage. Cook until sausage is cooked through and browned, about 10 minutes. Drain sausage, then pour crumbled sausage onto paper towel-lined plate to soak up excess oil.
Cut off the tops of all jalapenos, then slice each down the middle, lengthwise. Remove seeds and veins.
In a medium bowl, mix cream cheese and parmesan. Once sausage has cooled down, mix with cheeses.
Spoon mixture into jalapeno shells, then line them side by side on a baking sheet. Bake peppers for 20-25 minutes, until tops have browned. Let cool about five minutes before serving.