I use this mixture in a lot of recipes but I originally started using it to stuff Jalapeno peppers.  If you like this mixture, check out my stuffed squash & zucchini recipe here.  Even people that don’t like squash will like it prepared this way.

The best part of this recipe is that the stuffing consist of only three ingredients.  Sausage, cream cheese, and cheddar cheese.  It just doesn’t get any easier than this!

INGREDIENTS

• 1 lb sausage, cooked (I used Jimmy Dean)
• 1 8oz cream cheese, softened
• 1  cup cheddar/colby cheese
• Jalapeno peppers (I used 24 Extra  Large  (4-5 inch) Peppers)
• Bacon (optional)

DIRECTIONS

In a mixing bowl, combine the cooked sausage, softened cream cheese, and 1 cups of shredded cheese.

Fill each pepper half with your sausage mixture.

Keep in mind that the sausage is cooked and will not shrink much but the peppers will shrink quite a bit so don’t over stuff them.

Once the peppers are filled, you can wrap them in bacon or sprinkle them with more cheese.

Cook in a 350 degree oven for 30-40 minutes depending on the size of the peppers.

Between Naps on the Porch,

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