Stuffed Jalapeño Peppers

Nicole Portier Clotiaux (originally from allrecipes.com)

Yield: 12 servings

This recipe is a crowd pleaser! I’ve made this for different gatherings and have passed on to other family members by request. You can make these spicy or mild, depending on the pepper seeds you leave in. (Nov 2010)

1 lb ground pork sausage

1 (8oz) pkg cream cheese, softened

1 cup Parmesan cheese, shredded

1 lb large fresh jalapeño peppers, halved lengthwise, seeded* 

1 (8oz) bottle Ranch dressing (optional) 

Preheat oven to 425˚F. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.

In a bowl, mix the sausage, cream cheese and Parmesan cheese. Spoon about 1 Tbsp of the sausage mixture into each jalapeño half. 

Arrange stuffed halves in baking dish. Bake 20 minutes, until bubbly and lightly browned. Serve with Ranch dressing.

*For spicier peppers, leave some seeds