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.
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!