Description
These Jalapeno Poppers with Sausage and Cream Cheese are an easy crowd-pleasing appetizer, perfect for game day gatherings and summer parties. Fresh jalapeno peppers are generously stuffed with Italian ground sausage, cream cheese, green onions, and cheddar cheese delivering a perfect kick of savory heat.
Ingredients
Scale
- 1 lb jalapenos (about 8-10 large or 16 small)
- 1 lb ground Italian sausage
- 8 oz cream cheese, softened
- 6 oz (1 1/2 cups) cheddar cheese, shredded and divided
- 80 g (1 cup) green onions, chopped
- Optional: kosher salt, to taste
Instructions
- Preheat the oven: to 375 degrees Fahrenheit / 190 degrees Celcius. Line a large baking tray with parchment paper.
- Prepare the jalapenos:
- On a cutting board, carefully slice each jalapeno in half lengthwise. If you prefer, you can also slice the tops off as you won't eat that part, but I prefer to leave them on because they look nicer.
- Scoop out all of the seeds, taking as much of the white pith and ribs as you prefer based on your heat preference (the white ribs and pith are where the majority of the heat is). You can carefully use a knife to do this or scoop them out with a spoon.
- Transfer the jalapeno halves onto the baking tray, cut side up.
- Prepare the filling:
- In a large skillet, brown the sausage over medium heat, breaking it up with a wooden spoon or spatula.
- Add the green onions and softened cream cheese to the pan with the sausage. Stir until melted and semi-combined.
- Add two-thirds of the shredded cheddar cheese (4 oz or 1 cup) and stir until evenly combined. Remove from heat.
- Fill the jalapenos: Spoon the sausage mixture into each jalapeno half.
- Top with cheese: Sprinkle the remaining one-third of the cheddar cheese (2 oz or 1/2 cup) over the filled jalapenos.
- Bake: Transfer the jalapeno poppers to the preheated oven. Bake for 25-30 minutes, until the edges of the peppers start to darken and the cheese is fully melted.
- Serve: Allow to cool slightly before serving. Enjoy!
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
I find that if your Italian sausage is well-seasoned, you don't need any additional salt. I suggest tasting the cooked filling before adding any extra salt. If it needs it, add to taste.
Nutrition
- Serving Size: 2 halves
- Calories: 168
- Sugar: 1 g
- Sodium: 295 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Carbohydrates: 3 g
- Protein: 7 g
- Cholesterol: 45 mg