Shelly's Recipe

SAUSAGE-STUFFED JALAPENOS

Category: Hot

1 lb bulk hot Italian sausage
1/4 cup minced tasso
1/2 cup minced onions, celery and red bell peppers
1/4 cup minced garlic and chopped parsley
1 (11.5 oz) container spreadable cream cheese
1 cup shredded Parmesan cheese
Salt and cracked black pepper to taste
20 jalapeno peppers, seeded and split lengthwise
Ranch dressing or favorite dipping sauce, optional

Preheat oven to 425. In a Dutch oven or heavy-bottomed skillet, saute sausage and tasso over medium heat. Add onions, celery, bell peppers, garlic and parsley. Continue to cook approximately 20 minutes or until meat is browned and vegetables are wilted.

In a mixing bowl, combine cream cheese and Parmesan. Fold cheese mixture into skillet. Spoon about 1 tbsp of mixture into each jalapeno half. Place in baking dish and bake uncovered 15–20 minutes or until filling is lightly brown and bubbly. Serve with dressing or sauce if desired.