Sausage Stuffed Jalapeños
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 12 1x
Ingredients
Scale
- 12 large, fresh jalapeño peppers
- 1/2 pound lean ground pork or beef
- 1 cup salsa or tomato juice
- 1/3 cup fine bulgur wheat or couscous
- 1 green onion, thinly sliced white and green (or 2 tablespoons finely minced onion)
- 2 teaspoons paprika
- 2 tablespoons minced cilantro
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/2 cup shredded Monterey Jack cheese
- Optional dips for serving: Ranch dip, sour cream
Instructions
- Cut the peppers in half lengthwise and scoop out the seeds and membranes, leaving the stem intact if possible.
- Set oven to 400ºF
- Mix remaining ingredients — except cheese — together in a medium bowl until very smooth.
- Scoop into pepper halves, mounding just a little.
- Sprinkle peppers with cheese and place on a baking sheet. (Recipe can be made ahead of time to this stage and refrigerated up to 12 hours.)
- Bake 20-25 minutes or until meat filling is firm and no longer pink (interior temperature is 165ºF)
- Allow to cool 5 minutes before serving.
- Serve with sour cream or Ranch dressing for dipping if desired
Find it online: https://hilahcooking.com/sausage-stuffed-jalapenos/