Ingredients

• 12 jalapenos peppers , seeded
• 8 ounces turkey breakfast sausage , such as Bob Evans®
• 2 cups finely shredded sharp Cheddar cheese
• 1 , 8 ounce
• 1 cup shredded Parmesan cheese
• 1 , 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.

Nutrition per serving