Holy hot fire, these stuffed jalapeños are good. I’m not lying. I pounded down 15 of these spicy green gems the other night. That’s right. I said it. FIFTEEN! I’m surprised my stomach wasn’t a burning hole of fire the next day. I love spicy food! Like, sweat-while-you-eat spicy. That’s probably why I adore mexican and tex-mex food so much.
These jalapeños are loaded to the brim with a delicious cheese and sausage mixture, and then topped with, you guessed it, more cheese. Hello, cheese! My husband tried to tell me they were too cheesy. Uh, too cheesy? Is there such a thing as too cheesy? The answer is “NO!” There is indeed no such thing as too cheesy. I took a vote, and it just doesn’t exist. Yet, he proceeded to eat the remaining stuffed peppers. Too cheesy my arse.
Okay, I’m going to let you in on a little secret. I love brown, charred cheese. It. Is. Good. Guess who was picking at the bits of crispy, browned cheese and waving them around saying “This is my favorite part.” The same man who said the words “too cheesy” in a sentence.
I have made these stuffed jalapeños numerous times. They’re a favorite at parties, dinners, and barbecues. There are never any of these left over. So, if you had hopes on taking the leftovers home for a midnight snack, you’re setting yourself up for disappointment. There won’t be any. I’m sorry.
If you like spicy, you’re gonna adore these stuffed peppers. Don’t worry, they’re not knock-your-socks-off hot, but they do pack a small punch. They have more of a warm, lingering heat. And, if you eat enough of them, you may notice a few beads of sweat gathering on your forehead. Enjoy!
adapted from Guy Fieri
20 jalapeño peppers, cut in half, seeded and deveined
1 lb. hot sausage roll (I used Jimmy Dean)
1/2 cup onion, diced
1/2 cup red bell pepper, diced
3 garlic cloves, minced
1/4 tsp. red pepper flakes
1 8oz. pkg. cream cheese, softened
1/2 cup grated parmesan cheese
2 tsp. worcestershire sauce
4 dashes Tabasco sauce
1/2 tsp. seasoned salt
1/2 teaspoon kosher salt
1/4 tsp. black pepper
1 1/2 cups shredded mozzarella cheese
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or aluminum foil. Place the jalapeño halves on the sheet.
In a large bowl, add the softened cream cheese, worcestershire sauce, Tabasco sauce, parmesan cheese, seasoned salt, kosher salt, and black pepper. Stir to combine.
In a large saute pan, heat 2 tbs. of olive oil. Add onions, red pepper, garlic, and red pepper flakes, and a pinch of salt and pepper. Cook for 3 minutes. Add the hot sausage, making sure to break it apart as it cooks. Cook until sausage is no longer pink, about 5-7 minutes.
Add the cooked sausage mixture to the bowl with the cream cheese. Stir to combine. With a spoon, scoop the cream cheese mixture into the jalapeño halves. Top the peppers with shredded mozzarella cheese. Bake at 375 degrees for 8-10 minutes. Turn the broiler on hi, and broil just until the cheese chars a bit and turns brown. Serve.