Stuffed Jalapenos31 Reviews
“These scrumptious jalapeno peppers are stuffed with cheese, wrapped in sausage and baked. They are great for spicing things up at Thanksgiving and are always requested.” - by Brenda Smith
Original recipe yields 15 to 20 peppers
- Slice peppers lengthwise, remove seeds and core; fill with cheese.
- Roll out sausage with rolling pin, between two layers of plastic wrap. Remove plastic from sausage, and wrap a thin coating of sausage around each jalapeno.
- Roll peppers in spicy seasoned coating mix.
- Bake at 350 degrees F (175 degrees C) for 15 to 25 minutes or until brown and sizzling and cheese is melted.
Amount Per Serving (20 total)
- 162 cal
- 12.5 g
- 6.6 g
Based on a 2,000 calorie diet
Reviews (31)Rate This Recipe
"Made these for my FIL. Used about 8 garden jalapenos and halved the other ingredients (really just eyeballed the cheese and spice). I had all the ingredients and was looking for a way to use the peppe..." See morers up plus 1/2 lb. of sausage, so this was perfect. I was also looking for a stuffed jalapeno recipe that didn't use cream cheese and wasn't deep fried, so doubly perfect! The rolling out the sausage was a bit messy, I ended up just pinching off sausage and molding around each pepper. My FIL said it was a 5 star (I asked him to rate 1-5 as I didn't want to eat any, not that fond of stuffed peppers), he really liked the flavor of the sausage/spice combined with the jalapeno."
"Heart attack on a toothpick! I tried to "healthify" this with turkey sausage and made my own seasoned bread crumbs (not Shake'n'Bake--which is full of fat & chemicals). I just don't like handling sli..." See moremy canned chiles, so I used fresh chiles. I picked serranos because they're consistently spicy and I like the flavor better than jalapenos which are too vegetal for my taste. The chiles steamed inside the sausage which kept them fresh tasting and tender-crisp. Cheese was melty pleasure: Yum! Next time, I'll make the crumbs less spicy, so each layer will be a unique experience on the tongue. I'll make this for one item in an appetizer course--surrounded by healthier selections!--at my next dinner party."
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