Easy Stuffed Jalapeno Peppers
22 large jalapeno peppers, sliced in half with innards removed
1 lb. pork sausage, hot or mild
8 oz. block of softened cream cheese
1 cup grated parmesan cheese
Preheat oven to 425˚F.
Fry sausage until brown and crumbly. Drain well. Allow to cool.
Mix softened cream cheese and parmesan cheese.
Add cooled sausage and combine.
Fill halved jalapeno peppers with mixture.
Bake on a sheet pan for 15-20 minutes, until slightly golden on top.
They taste even better cold.
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