In a large skillet, cook the sausage over medium heat until no longer pink; drain. In a small bowl, combine the cream cheese and Parmesan cheese; fold in sausage.
Spoon about 1 tablespoonful into each jalapeno half. Place in two ungreased 13-in. x 9-in. baking dishes. Bake, uncovered, at 425° for 15-20 minutes or until filling is lightly browned and bubbly. Serve with ranch dressing if desired. Yield: 44 appetizers.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Sausage-Stuffed Jalapeno in Taste of Home June/July 2004, p61
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1212g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2835 (85%)|
|Amt Per Serving||% DV|
|Total Fat 315g||420 %|
|Saturated Fat 101.8g||509 %|
|Monounsaturated Fat 98.8g|
|Polyunsanturated Fat 83.8g|
|Cholesterol 650mg||200 %|
|Sodium 5443.8mg||188 %|
|Potassium 2239mg||59 %|
|Total Carbohydrate 42.4g||12 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 32.2g|
|Protein 88.4g||126 %|
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Calories per serving: 3331
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