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Jalapeno Poppers with Sausage and Cream Cheese resting on a white plate with a white towel underneath

Jalapeno Poppers with Sausage and Cream Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 32 reviews
  • Author: Whip & Wander
  • Prep Time: 15 minutes
  • Cook Time: 37 minutes
  • Total Time: 52 minutes
  • Yield: 18 servings 1x
  • Category: Appetizers & Bites, Mains
  • Method: Oven / Stovetop
  • Cuisine: Southwestern
  • Diet: Gluten Free

Description

Fresh jalapenos are stuffed with a simple mixture of cooked ground sausage, cream cheese, green onions, and plenty of cheddar cheese then finished in the oven. The finished product is delightfully crunchy + creamy, with the perfect amount of kick from the jalapenos to warm everything up.

Ingredients

Scale
  • 1 lb jalapenos (about 8-10 large or 16 small)
  • 1 lb Italian sausage, ground (If Low-FODMAP make sure you choose one free of garlic and onion)
  • 8 oz cream cheese, softened (if low-fodmap swap for this lactose-free one)
  • 1 1/2 cups cheddar cheese, shredded and divided
  • 1 cup green onions, chopped (if low-fodmap make sure you use just the green tops)

Instructions

  1. Preheat oven to 375 degrees F (190 C). Line a large baking tray with parchment paper or a silicone baking sheet.
  2. On a cutting board, carefully slice each jalapeno in half length-wise. 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.
  3. 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). I always like to give my peppers an extra rinse afterward, to make sure all the seeds have come out.
  4. Transfer the jalapeno halves onto the baking tray, cut side up, and set to the side.
  5. In a large saute pan, brown the sausage, breaking it up with a wooden spoon or spatula.
  6. Add the green onions, softened cream cheese, and 1 cup of the cheddar cheese to the pan, reserving the remaining 1/2 cup cheddar for later. Stir until melted and evenly combined, then remove from heat.
  7. Spoon the filling into each jalapeno half.
  8. Sprinkle the remaining 1/2 cup cheddar cheese across the tops of the peppers.
  9. Transfer the jalapeno poppers to the oven to bake for 25-30 minutes. I usually pull them out when the edges of the pepper start to look slightly darker and the cheese is totally melted, but not so late that the pepper is supremely squishy - I like to keep a bit of crunch!

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.

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

Find it online: https://whipandwander.com/jalapeno-poppers-sausage-cream-cheese/