3 Cheese Sausage Stuffed Jalapenos Recipe

* This is a sponsored post written by me on behalf of Johnsonville.

If you’re looking for the perfect party or party appetizer that’s bursting with flavor, these Easy 3 Cheese Sausage Stuffed Jalapeños are just what you’re looking for. Plump, creamy, and deliciously spicy, we take large, fresh jalapeño peppers and stuff them with 3 kinds of cheese, Johnsonville ground Italian sausage, and cook these spicy dudes until they bubble. They are so good, there is no doubt that they will become a family favorite. Plus, they’re super easy to assemble. Easy and delicious? What can be better?

Prepare the ingredients for the Sausage Stuffed Jalapenos with Ground Johnsonville Italian Sausage

The ingredients you will need

Jalapenotbone – Look for Jalapenos that are about 3 ½ to 4 inches long. They may seem big at first glance, but they’ll give you enough room in their interior cavity to provide a nice serving of delicious sausage filling.

Johnsonville All natural Minced Italian sausage (mild) – For this recipe, we used Johnsonville All Natural Ground Italian Sausage with a mild flavor since the jalapeño peppers in our recipe already have some flavor. There is a Johnsonville Mild Chopped Italian Sausage variety too, and if your family likes it when you bring the heat, use the Johnsonville Hot Chopped Italian Sausage instead. Pre-spicy and super tasty, whatever you choose, there will be plenty of flavor! It’s also a great protein exchange that can enhance the flavor of your favorite dishes.

Cream cheese – One packet will do here, or 8 ounces. The cream cheese should be soft enough that you can easily fold it with the sausage and other ingredients.

Asiago – Nutty and creamy, asago is absolutely delicious in this recipe. Look for a young asiago that is soft and good for melting (you can see words like fresco or pressato on the packaging) instead of an aged asiago (9 months or more) which is drier and can be grated like Parmesan . Fontina, provolone, or mozzarella are excellent substitutions.

Parmesan cheese – If you don’t have Parmesan, the Pecorino Romano works just fine. A mixture would not harm these jalapeños at all.

Red onions + green onions – I sautéed the red onion with the sausage just before making the garnish. Thinly sliced ​​green onions / scallions are a nice garnish that complements the sausage filling with a bit of fresh onion flavor. If you don’t have red onion, mix topping mixture with the same amount of sliced ​​green onions and bake as directed.

Garlic powder – There’s not much a little garlic can’t make for better. Garlic powder adds a nice, muted garlic flavor that isn’t overwhelming. If you prefer, use one or two cloves of chopped fresh garlic instead of the powder.

Salt + Pepper – I recommend you add salt to taste after mixing your filling. Depending on the salinity of your Parmesan and cream cheese, you may not need them at all.

golden ground Johnsonville sausage

Brown the sausage

To brown the minced sausage, place it in a heavy-bottomed saucepan or skillet over medium heat. While the sausage is cooking, interrupt it with a spatula to promote finer pieces and even browning. When the sausage is almost golden, add the onion and sauté for two more minutes. Let cool completely before making the filling.

make a sausage filling for the cooked jalapenos

Make the sausage and cheese filling

The filling is so easy to do! Just fold all the ingredients, including golden Johnsonville Ground Mild Italian Sausage, along with the cream cheese, Asiago, Parmesan, garlic powder, salt and pepper. Mix well and you are ready to stuff. This can be made the night before and refrigerated until you are ready to use. If you have any leftover topping, they’re delicious tossed into scrambled eggs, spread over warm garlic bread, or even spoon over tortilla chips with a little extra cheese for the nachos.

Jalapenos stuffed cheese sausage on a baking sheet

Prepare and stuff the jalapeño peppers

Wearing gloves, use a sharp knife to cut the jalapeño peppers in half lengthwise. Remove the seeds and white fibrous parts to give you more room for the stuffing. You can remove the rod, but I love how it looks. Fill each of the jalapeños with a few tablespoons of the filling, then place the stuffed jalapeños on a baking sheet.

Note on handling the Jalapeños: Capsaicin, the compound in jalapeño peppers that makes them spicy, can cause a burning sensation on your skin and is found in the inner lining of jalapeño peppers as well as in the seeds. If you accidentally get it on your skin, simply wash it off in hot soapy water and apply some olive or coconut oil. It might sound strange, but putting dairy in it can also soothe the area. With a little time, the feeling will go away on its own.

Cook and serve the jalapeño peppers stuffed with sausage

Bake these 3 cheese sausage stuffed jalapeños at 400 ℉ (200 ℃) for 20 to 22 minutes or until browned and bubbly. For a precise presentation, transfer them to a serving platter and sprinkle with finely diced red peppers, green onion and more Parmesan. While I love these jalapeño peppers as they are, you can serve them with sour cream or Greek yogurt seasoned with a little salt for guests to enjoy. One thing is certain: there will certainly be no leftovers.

Point: These Jalapeño peppers stuffed with cheese sausages can be prepared and stuffed the night before. Refrigerate and cook when ready.

Cheese and Sausage Stuffed Jalapenos Plate with Asiago and Parmesan |  https://onbetterliving.com


2 baked jalapenos on a plate with sausage and asiago cheese

Jalapeño peppers stuffed with baked Italian sausage






appetizer, cheese dip, easy, jalapenos, sausage, spicy

Portions: 12


  • 1
    ground italian sausage
  • 8-ounce package of cream cheese, softened
  • 1/2
    Chopped off
    grated asiago cheese
  • 1/2
    Chopped off
    Parmesan cheese
  • roasted red pepper or red pepper
  • 1
    halved lengthwise and seeded
  • 1
    green onion


  1. In a bowl, combine the sausage, cream cheese, cheddar cheese and green onion. Pour about 1 tablespoon of sausage mixture into each jalapeño half. Arrange the stuffed halves in a baking dish. Bake for 20 minutes in the preheated oven, until the mixture is bubbly and lightly browned.

  2. Tips for sowing jalapenos. 1) Wear gloves throughout the process and then remove them right after so you don’t transfer them to the sink faucet, cabinet handles, etc. 2) I love my little lemon zester tool for seeding, but a small melon spoon works great too. 3) As you divide and seed the jalapeños and put them in a bowl of continuous running water. This helps soften for better cooking and removes some heat.

Johnsonville Minced Sausage Appetizer

Looking to wow your family and friends with fresh and tasty food this holiday season? Visit Johnsonville.com for more information on other recipes, tips and tricks on how to use Johnsonville Italian Sausage!

Our sincere thanks to
Source link

Jothi Venkat

Leave a Reply

Your email address will not be published. Required fields are marked *