This is one of my favorite recipes, and I usually make them when we have friends coming over or we are going to a pot luck. Everyone seems to love them, but they are time consuming since you have to clean out the jalapenos. They are SO good and I recommend making them!
1- Set the cream cheese out early, so it can come to room temp and preheat oven to 350.
2- Cook the breakfast sausage in a skillet, make sure it’s crumbled into small pieces, and drain on a paper towel.
NOTE: When handling jalapenos PLEASE wear gloves. They MAY irritate your hands.
I don’t wear them, I just wash my hands with soap in between steps.
3- Cut the jalapenos in half and clean them out. Remove all the seeds and most of the veins. If you remove all of the white veins, the jalapenos will be very mild. I use a small paring knife and spoon to help clean them out. You can leave the stem on some of them as they are easy to pick up this way.
4- Mix together the cooked and drained sausage, cream cheese, and cheddar.
5- Stuff the peppers. I like using my hands because you can press it in really well and compact it a bit.
6- Lay out onto a cookie sheet, try to make sure they are somewhat level so some of the stuffing doesn’t spill out. It’s okay if it does, it’s easy to scoop back in once they are done cooking.
7- Cook for 20-25 minutes at 350.
8- Let cool just a bit and enjoy while warm! They heat up in the microwave well after cooked.
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