Our pepper crop has been slow in coming this year. But now they are ready and it is the season to make our very favorite snack. My sister Judy and her husband Dave shared this recipe with us a couple years ago, and it has grown on us. This is a very simple recipe.
20 jalapeno peppers (This is only an estimate. It just depends on the size of your peppers. Sometimes we do a small amount of peppers and save the cream cheese mixture in the refrigerator for a few days and then we will do more.)
1 8-oz. package cream cheese
1 lb Italian ground sausage
1 cup grate Parmesan Cheese (not the stuff you sprinkle on spaghetti, the real stuff!)
Wash the peppers thoroughly. Cut them in half, top to bottom and clean out seeds and membranes. If you have tender skin, you might want to wear gloves. Definitely do not rub your eyes while hamdling the peppers.
Let cream cheese soften at room temperature while you cook the sausage in a frying pan. Drain the sausage and let cool. In a large bowl, mix the cooled sausage, cream cheese and parmesan cheese with your hands until mixed well.
Gently stuff each pepper half with cream cheese mixture. It doesn't take very much.
Lay them on a cookie sheet or baking stone and bake at 425 degrees for about 1/2 hour. You can tell when they are done when the tops are golden brown.
Let cool just a little and enjoy!
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