These Sausage Stuffed Jalapeños are the perfect easy appetizer. Something anyone will love!
This post is sponsored by Mirum, but opinions expressed are my own.
You guys know how much I love appetizers. I would live on them if that was a responsible adult choice. At the top of this list would be these Sausage Stuffed Jalapeños – the perfect easy appetizer. Their filling is only six ingredients!
The mixture of sausage and cheeses is the perfect hot and cool combination in the spicy jalapeño. This is one of those recipes that you will come back to over and over when celebrating the holidays at home. It is a recipe that everyone will want the recipe for!
That being said, the spicy Italian sausage I use combined with the jalapeño itself gives these guys a kick. Sometimes recipes like this can kick up my heartburn. If you also suffer from frequent heartburn, I suggest you try Omeprazole Orally Disintegrating Tablets (ODT).
Omeprazole ODT, is used to treat the symptoms of frequent heartburn, and comes in handy during then holidays. It has a nice strawberry flavor, and dissolves on your tongue, so you can take it anywhere without water. Using Omeprazole ODT is a great way to relieve heartburn and continue to enjoy all those great appetizer recipes, along with anything else you might be craving. Learn more here.
Use as directed for 14 days to treat frequent heartburn (occurring 2 or more days a week). May take 1-4 days for full effect. Not intended for immediate relief.
Sausage Stuffed Jalapeño Ingredients
As mentioned above, these little guys only have six ingredients!
- Hot Italian Sausage
- Cream Cheese
- Parmesan Cheese
- Cheddar Cheese
- Jalapeños
Deseeding Jalapeños
A key step in this recipe is deseeding the jalapeños. It is just a few simple steps. Check out the video in the recipe card below to watch it unfold.
- Cut the jalapeño in half.
- Use spoon to scrape out both the seeds and the ribs of the jalapeño. That is where most of the heat is, so you want to take out both.
I highly recommend using rubber gloves for this step of the recipe. The juice from the jalapeños gets to be a lot, and you will likely taste it on your fingers for hours to come.
Making Ahead of Time
This is a great recipe to prep ahead of time. Follow the recipe through step 4. Cover the stuffed jalapeños and put them in the refrigerator. Then pop them into the oven right before you plan to serve.
Dipping Sauces
These little guys are great on their own, but they are also delicious dipped in a sauce. I would recommend either Ranch Dressing or Blue Cheese Dressing.
Other Great Appetizers
If you make these Sausage Stuffed Jalapeños or any of my other recipes, please leave me a comment and let me know what you think!
Sausage Stuffed Jalapeños
Ingredients
- 1 pound hot Italian sausage
- 8 ounces cream cheese room temperature
- 1/2 cup Parmesan cheese shredded
- 1/2 cup cheddar cheese shredded
- 1 pound jalapeños sliced in half and deseeded (approximately 15 peppers)
Instructions
- Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
- In a skillet over medium heat, break up the sausage and cook until browned. Drain the fat from the sausage completely.
- In a medium bowl, mix together the sausage, cream cheese, and shredded cheeses.
- Spoon 1 tablespoon of the amount into each of the jalapeños halves.
- Place on the rimmed baking sheet. Bake for 20 to 30 minutes.
Gretchen says
I make a very similar recipe where the jalapenos are stuffed with cream cheese, cajun seasoning and breakfast sausage. I wrap them in 1/3 to half slice bacon. I never have any left when I take to a party.
Other hint wait until you have cleaned all the seeds out before you run water in your sink or run the disposal. Something in the aeration of the running water sends the oils flying which makes me cough and choke if I run the water while standing over the sink.
I just about blinded myself one year when I was still a contact lense wearer and didn’t wear gloves to handle the peppers. No matter how many times you wash your hands, oil stays on your skin for several hours.
Great tips!
LIGA ZEMESARAJS says
This is my go to jalapeno popper recipe. I love it when I have leftover mixture. Just plop it on a dish and microwave it. Yummmm
So good!
DJ says
These were great, we used plain sausage in place of the hot Italian sausage.
I’m so glad to hear that they worked with that!
Marsha says
I make these real often. I clean the peppers, then put in a casserole dish, add a small amount of water and cover with plastic wrap. Microwave for about 6 min. Take them out and drain, let cool until you can handle them, fill and bake for about 15 minutes. We like the peppers to be soft, and this shortens the baking time.
I’m so glad you like them!
Lynn Gerebi says
How far ahead can you make them? Day before?
Yes, you can make these 24 hours in advance.
Lauren S says
Such a great recipe. I added garlic powder and onion powder paprika and chili petter to cream cheese before mixing. Love it! Definitely pinning this!
I’m so glad you liked it!
Catherine Odett says
I have made this recipe for 2 different parties. They were a hit at both. Because I didn’t have the Italian sausage on hand I used Chorizo Sausage not changing any of the other ingredients. They were amazing. I will be making them again and again.
I’m so glad you liked them!
Renee says
Is there any problem with making these and then freezing them for later when you want an appetizer.
My only concern would be that freezing the cream cheese could change the texture in an undesirable way.
Diane C. says
I usually make Poppers with bacon but the hot sausage is way more flavorful! Absolutely scrumptious! This recipe is a keeper!
I’m so glad you liked it!
Elaine says
Hi Lisa, I’ve wanted to make these poppers for quite some time but never made them because I thought they would be hot . Are they hot once they’re done?
Spice is always so hard to advise on because everyone’s tolerance is so different. I am not someone who can handle super spicy food, and I don’t think these are spicy at all.