Sausage Stuffed Jalapeños
large, fresh jalapeño peppers
pound lean ground pork or beef
salsa or tomato juice
fine bulgur wheat or couscous
green onion, thinly sliced white and green (or
finely minced onion)
clove garlic, minced
shredded Monterey Jack cheese
Optional dips for serving: Ranch dip, sour cream
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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
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