et aside. Stir the breakfast sausage into the skillet, and cook
Preheat oven to 425.
Prepare jalapenos: Slit lengthwise completely in half. Remove seeds and veins (wear gloves).
AND/OR.
Prepare mushrooms: Clean and remove stems. Discard stems or save for other use.
Crumble and brown sausage, garlic, and onion on medium heat until sausage is cooked through. Drain grease if desired.
Add cream and cheddar cheeses and stir on low until melted together.
Stuff pepper halves/mushrooms.
Bake for 20-25 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.
In a large skillet, cook the sausage over medium heat until no longer pink; drain.
Combine the cream cheese and Parmesan cheese, then fold into the sausage.
Spoon about 1 tablespoonful into each jalapeno half; place in two 9x13x2 inch baking dishes and bake, uncovered, at 425\u00b0 for about 15-20 minutes, or till filling is lightly browned and bubbly.
Serve with Ranch dressing if desired.
cut the ends off the jalapenos, and slice each in half
Cut stems from jalapenos.
Scoop out seeds, using a small, sharp knife (do not cut jalapenos).
Stuff each pepper with crab meat; set aside.
Combine 1/8 cup flour and next 4 ingredients; stir until smooth, and set aside.
Combine 1/4 cup flour and 1/8 cup cornmeal; set aside.
Dip stuffed jalapenos in batter; dredge in flour mixture.
Pour oil to a depth of 2 to 3 inches in a dutch oven; heat to 375 degrees.
Fry jalapenos a few at a time, 1 to 2 minutes on each side or until golden brown.
Drain on paper towels.
egrees.
Wash and dry jalapenos.
Trim the top of
iddle of oven.
Place jalapenos on a sheet tray and
Preheat oven to 300 degrees F.
Place jalapenos on a sheet tray and roast for 10 minutes. Remove from the oven and let cool.
Heat the oil in a medium saute pan. Add onions, peppers, garlic and sausage and cook for about 2 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, mozzarella and Parmesan. Mix ingredients thoroughly and season with salt and pepper.
Place approximately 1 tablespoon of mixture into each jalapeno half.
Place the sheet tray of stuffed peppers in oven and bake for 5 minutes.
In a bowl, combine corn, sausage, scallion, 1/2 cup cheese and cream cheese. Season. Stuff peppers with mixture.
Preheat grill. Arrange peppers over cooler side of grill and sprinkle with remaining cheese. Cover and grill for 3 mins, or until cheese is melted. Garnish with cilantro.
LEAN THE PEPPERS-.
Use jalapenos that are large and straight
nd liquid smoke until the sausage is done. Drain well and
emove the seeds of the jalapenos. Salt the peppers on the
Slice peppers lengthwise, remove seeds and core; fill with cheese.
Roll out sausage with rolling pin, between two layers of plastic wrap. Remove plastic from sausage, and wrap a thin coating of sausage around each jalapeno.
Roll peppers in spicy seasoned coating mix.
Bake at 350 degrees F (175 degrees C) for 15 to 25 minutes or until brown and sizzling and cheese is melted.
Cut off tip of pepper (leave stem in place).
Using a narrow knife or very narrow potato peeler, remove the inside of pepper. Stuff pepper with cream cheese.
Wrap pepper and cream cheese with sausage and roll in finely ground Stove Top.
Bake at 350\u00b0 for 30 minutes.
In a large skillet over medium heat, cook the sausage and jalapenos, breaking up the meat and cooking until it is no longer pink; drain the fat.
Add the cornbread.
Fold in the pumpkin, broth, cranberries, and sage (Can be made up to 1 day ahead. Cover and refrigerate).
For drier stuffing, omit the broth.
Remove stems and seeds from peppers.
Stuff with finely grated Monterey Jack cheese.
Make dough with Cheddar, Bisquick and sausage (works best if you use your hands to make dough stick together).
Pinch dough to wrap each stuffed pepper.
Roll in the Shake 'n Bake and place on cookie sheet.
Put in refrigerator for a few hours.
Bake at 425\u00b0 for 20 minutes.
Makes 24 servings.
rom heat. Set aside. Place sausage in a small nonstick skillet
f the cheese filling. Place stuffed jalapenos on the sheet and place
Heat oven to 350.
Cut very tops off the loaves. Save tops and hollow out the bread,leaving about 1/2 inch border.
Brown sausage.
Add bell pepper, green onions and jalpenos. Cook until softened.
Add cream cheese and let melt.
Add sour cream and cheddar, stir over low heat until combined.
Divide mix between the two bread bowls, replace tops.
Wrap in foil.
Bake at 350 for 20 minutes or until bread is crunchy.
Let rest for 5 minutes before slicing into individual sandwiches.Serve warm.