Not your average stuffed jalapeno popper. Couldn't 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.
Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
291 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Mix bread crumbs with butter. Press into the top of the sausage filling.
Step 7
Bake in the preheated oven until bread crumbs are golden brown and cheese starts to bubble, 25 to 30 minutes.
Ingredients
1 (8 ounce) package cream cheese, softened
2 tablespoons butter, melted
1 cup shredded Parmesan cheese
1 ½ cups panko bread crumbs
1 teaspoon minced garlic, or more to taste
12 jalapeno peppers, seeded
8 ounces turkey breakfast sausage (such as Bob Evans®), casings removed
