Loaded Stuffed Jalapeno Poppers
Medium French Condiment

Loaded Stuffed Jalapeno Poppers

Total Time
1h 25m
22m prep · 63m cook
Servings
4 people
Rating
Difficulty
Medium
30 views

Not your average stuffed jalapeno popper. Couldn't find a recipe that I liked so made these loaded with everything I like! Hope you like them just as much as I do. Serve with sour cream and guacamole.

Ingredients

  • 12 jalapenos peppers , seeded
  • 8 ounces turkey breakfast sausage , such as Bob Evans®
  • 2 cups finely shredded sharp Cheddar cheese
  • 1 package cream cheese , 8 ounce
  • 1 cup shredded Parmesan cheese
  • 1 package dry ranch-flavored seasoning mix , 1 ounce
  • 1 teaspoon minced garlic , or more to taste
  • 1.5 cups panko bread crumbs
  • 2 tablespoons butter , melted

Instructions

  1. 1

    Fill a large bowl with ice and cold water and set aside. Slice a thin piece from the bottom of each pepper to stop peppers from rolling onto their sides when baking.

  2. 2

    Bring a large pot of water to a boil over medium-high heat. Drop each pepper carefully into the water and boil 2 minutes. Remove peppers from water and place in the bowl of ice water.

  3. 3

    Cook turkey sausage in a skillet over medium heat until browned, about 3 minutes. Drain excess fat. Stir in Cheddar cheese, cream cheese, Parmesan cheese, ranch-flavored seasoning, and garlic.

  4. 4

    Remove peppers from water and drain. Fill each pepper with sausage mixture, forming a mound. Place filled peppers on a baking sheet; place in the freezer until just frozen, about 20 minutes.

  5. 5

    Preheat the oven to 350 degrees F (175 degrees C).

  6. 6

    Mix bread crumbs with butter. Press into the top of the sausage filling.

  7. 7

    Bake in the preheated oven until bread crumbs are golden brown and cheese starts to bubble, 25 to 30 minutes.

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Nutrition Facts

Per serving

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