We loved the bacon wrapped jalapenos so much that I was on a search to make more appetizers with this spicy pepper! I found this recipe in my Taste of Home Magazine circa September 2007.
Submitted by Rachel Oswald, Greenville, Michigan
1 pound bulk pork sausage
1 pkg. softened cream cheese
22 large jalapeno peppers, halved lengthwised and seeded
Ranch salad dressing optional
Caution: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. AVOID touching your face or eyes. Your skin will definitely BURN
Directions: bake 425 for 15 to 20 min.
1. In a large skillet, cook the sausage over medium heat until no longer pink; drain. In a small mixing bowl, combine the cream cheese and Parmesan cheese; fold in sausage
2. Spoon about 1 tablespoonful into each jalapeno half. Place in two ungreased 9x13 in baking dishes. Bake uncovered, at 425 for 15-20 minutes or until filling is lightly browned and bubbly. Serve with ranch dressing if desired.
Yield: 44 appetizers