Not your average stuffed jalapeno popper Couldnt find a recipe that I liked so made these loaded with everything I like Hope you like them just as much as I do Serve with sour cream and guacamole
Prep Time
20 mins
Dificult
Medium
Servings
1 hr
Ingredients
Instructions
Fill a large bowl with ice and cold water and set aside. Slice a thin piece from the bottom of each pepper to stop peppers from rolling onto their sides when baking.
Bring a large pot of water to a boil over medium-high heat. Drop each pepper carefully into the water and boil 2 minutes. Remove peppers from water and place in the bowl of ice water.
Cook turkey sausage in a skillet over medium heat until browned
about 3 minutes. Drain excess fat. Stir in Cheddar cheese
cream cheese
Parmesan cheese
ranch-flavored seasoning
and garlic.
Remove peppers from water and drain. Fill each pepper with sausage mixture
forming a mound. Place filled peppers on a baking sheet; place in the freezer until just frozen
about 20 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Mix bread crumbs with butter. Press into the top of the sausage filling.
Bake in the preheated oven until bread crumbs are golden brown and cheese starts to bubble
25 to 30 minutes.
Cook's Notes:
If desired
you may freeze until ready to bake. These are a great finger food to make ahead of time.
This recipe might leave you with leftover filling. Save to use when you make more jalapeno poppers
