Sausage-Stuffed Jalapeños
These Sausage-Stuffed Jalapeños transform fresh peppers into the ultimate party appetizer by filling them with a savory mixture of browned sausage, three cheeses, and perfect seasonings. Easy to prepare ahead and customizable to your preferred spice level, they're guaranteed to disappear from any gathering within minutes. Serve them as game day snacks or elegant starters that only look like they took hours to make.
Ingredients
- 12 fresh jalapeño peppers
- 1 pound ground sausage Italian, breakfast, or chorizo—your choice
- 8 oz cream cheese softened
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 2 cloves garlic minced
- 2 green onions finely chopped
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- Pinch of salt optional, taste sausage first as it may be salty enough
Optional toppings
- Extra shredded cheese for sprinkling
- Crispy bacon bits
- Chopped fresh cilantro or parsley
- Drizzle of hot honey
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prep the jalapeños: Put on disposable gloves to protect your hands. Cut each jalapeño in half lengthwise. Using a spoon, remove the seeds and membranes. (Pro tip: The more membranes you remove, the milder they'll be.)
- Cook the sausage: In a large skillet over medium heat, brown the sausage, breaking it into small crumbles as it cooks (about 5-7 minutes). Drain excess grease if necessary.
- Make the filling: In a mixing bowl, combine the cooked sausage, softened cream cheese, cheddar cheese, Parmesan, minced garlic, green onions, smoked paprika, and black pepper. Mix thoroughly until well-combined.
- Stuff the peppers: Spoon the filling into each jalapeño half, mounding slightly (they'll shrink a bit during baking). Place stuffed jalapeños on the prepared baking sheet.
- Bake to perfection: Place the baking sheet in the oven and bake for 20-25 minutes, or until the jalapeños are tender and the filling is golden and bubbly.
- Optional broil: For an extra golden top, broil for 1-2 minutes at the end of baking time (watch carefully to prevent burning).
- Cool slightly: Allow the stuffed jalapeños to cool for 5 minutes before serving—that filling gets nuclear hot!
- Garnish and serve: Add any optional toppings like extra cheese, bacon bits, or fresh herbs before serving.
Notes
- Heat level management: The spiciness comes primarily from the membranes, not just the seeds. For milder poppers, be thorough in membrane removal.
- For make-ahead convenience, prepare the stuffed jalapeños up to 24 hours in advance, cover, and refrigerate. Add an extra 5 minutes to the baking time if cooking from cold.
- Size matters: Try to select jalapeños of similar size for even cooking.
- If your jalapeños won't sit flat on the baking sheet, slice a tiny bit off the bottom to create a stable base.
- Leftover stuffed jalapeños can be refrigerated for up to 3 days and reheated in a 350°F oven for 10 minutes.
- For a smoky twist, cook these on the grill! Maintain a temperature of about 375°F with indirect heat and cook for the same amount of time.