Stuffed Jalapeno Peppers
Submitted by Doug Anstaett '73
- 1 lb. bulk mild pork sausage
- 1 8 oz. package cream cheese
- 1 1/2 cups shredded Parmesan cheese
- 22 large jalapeño peppers, halved lengthwise and seeded (Wear plastic gloves to clean the jalapenos!)
- Ranch salad dressing (optional for dip)
In a large skillet, cook sausage and drain. In a bowl combine cream cheese and Parmesan cheese and fold in the sausage. Spoon 1 tablespoon into jalapeños and place in ungreased baking dish or pan.
Bake uncovered at 400° F for approximately 20 minutes. Yields 44 snacks.