Since I had so many jalapenos from the garden this year I decided to stuff a few for a 4th of July party we attended.
If you like a little kick, you’ll love these zippy.
Prep: 20 min. Bake: 15 min.
Makes: 44
1 pound bulk pork sausage
1 package (8oz) cream cheese, softened
1 cup (4 oz.) shredded Parmesan cheese
22 large jalapeno peppers, halved lengthwise and seeded
Ranch salad dressing, works well as the dipping sauce and put out the fire a little.

1. In a large skillet, cook the sausage over medium heat until no longer pink; drain. In a small bowl, combine the cream cheese and Parmesan cheese; fold in sausage.
2. Spoon about 1 Tbsp. into each jalapeno half. Place in two ungreased 13 by 9 inch baking dishes. Bake, uncovered, at 425 degrees for 15 to 20 minutes or until filling is lightly browned and buddy. Serve with ranch dressing if desired. ENJOY!!