Wednesday, March 24, 2010

Bobbio’s Stuffed Jalapenos (and more)

Bobbio’s Stuffed Jalapenos (and more)
From: VunderBob

1 lb. bulk sausage
1 lb. fresh jalapeno peppers (about a dozen if thumb sized)
1 block cream cheese (or Neufchatel)
1 package shredded parmesan cheese
Powdered garlic to taste

Cook the sausage, chop it up fine, and drain. Add the cream and parmesan cheese, retaining a tablespoon or two of the parmesan.

Cut the ends off the jalapenos, split them lengthwise, and remove the seeds and membrane. Add about a teaspoon of the sausage mixture to the peppers, and mold to fit the cavity. Sprinkle garlic and the retained parmesan cheese over the tops, and bake at 425F for 20-25 minutes until the filling is browned a bit and the peppers are soft. Nom nom nom.

VWife uses the same stuffing on French bread, and I’ve tried talking her into using it to stuff mushrooms (I personally hate mushrooms). If you like spice, try hot sausage instead.

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