Monday, September 3, 2012

Jalapeno Poppers

My brother-in-law, Mark, has a garden with approximately 90 billion jalapeno pepper plants in it that go absolutely bonkers every year.  I have never known what to do with the peppers, but my other brother-in-law, Randy, makes a lot of poppers each summer.  I got Randy's recipe and gave it a try.

Jalapeno Poppers

Jalapeno peppers
1 pound of pork sausage
8 oz cream cheese
Grated Parmesan cheese
Bread crumbs

Ready for a bath
Cut the stem ends off the peppers, slice them in half length-wise and remove the seeds and ribs.  I was not too careful about this step, since I like a little heat in mine.

Stuffed for baking
Blanch the peppers in boiling water for 1 minute and remove to an ice water bath to stop the cooking.  This removes more of the heat, so feel free to skip this part if you like them hot.  Dry the peppers.

Golden brown and delicious
Brown the sausage, and crumble into very small pieces.  Drain.  Cool slightly and mix with the cream cheese.  Fill the peppers and place on a greased baking sheet.  Top with grated Parmesan and bread crumbs.

Bake at 375* for 20 minutes or until golden brown.

Nom, nom, nom all the peppers.

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