Sausage Stuffed Jalapenos

An easy tasty stuffing for a topper for jalapeños halves scooped out, or a mushroom topper once stem removed, or a tomato topper.
Sausage Stuffed Jalapenos | Dishin' With Darla

I love these types of foods to create. So versatile in how to use initially and how to use with the lovely leftovers.

Also delicious for an omelet, or topped with fried eggs, making this great when you have leftovers.

Spice is determined by the jalapenos, but they can be swapped for any mild pepper or other vegetable.

Sausage Stuffed Jalapenos

An easy tasty stuffing for a topper for jalapeños halves scooped out, or a mushroom topper once stem removed, or a tomato topper.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: American
Servings: 20 appetizers

Ingredients

  • 6 oz ground sausage (mild)
  • 1 bunch green onions
  • 10 jalapenos (sliced in half with the insides scooped out and discarded, or added if you really like spicy)
  • 1/2 c onion (minced)
  • 3 oz cream cheese
  • 1/2 c Colby jack cheese (shredded)
  • 1/4 c Panko bread crumbs
  • Salt and pepper to taste
  • 3 c fresh spinach
  • 1/4 t nutmeg
  • 1/2 cayenne pepper
  • 1 t dried basil

Instructions

  • Pre-heat oven to 350 degrees.
  • Cook sausage in a skillet to about 50% cooked.
  • Drain most of the fat, if any.
  • Add onions and jalapeño insides and cook until soft.
  • Add cream cheese, stir to combine.
  • Add bread crumbs.
  • Add spinach and cook to just wilted.
  • Add all spices and season to taste.
  • Take scooped out jalapeño and fill with stuffing.
  • Top with more cheese and line in a greased casserole dish.
  • Bake for 15-20 minutes until the jalapeno is softened and the cheese is melted.
  • If you’re using mushrooms, sauté in olive oil before stuffing and baking.
  • If you’re using tomato, treat the same as jalapeño.
  • Serve with sour cream and salsa.
  • ENJOY!

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