Stuffed jalapeno

Sally Muhl


  • 1 lb sausage
  • 18 large jalapeño peppers
  • 4 oz shredded four cheese blend
  • 2 tbsp cream cheese, softened
  • 1 tbsp oil
  • 1 tsp finely diced garlic
  • 1 cup finely diced onions
  • Salt and pepper to taste


Cut 1/4 inch off the top of the pepper and use a thin knife to remove the seeds and ribs from the peppers.

In a pan, heat the oil and saute the onions till soft. Season with salt and pepper. Add the garlic and sausage and crumble the sausage with the back of a wooden spoon. Stir fry for about 8 minutes till the sausage is cooked through. Transfer the mixture to a paper towel lined plate and let it cool down.

Once the sausage mixture is cooled down, mix it with softened cream cheese and the four cheese blend and stir to combine. Stuff the center of each pepper using your fingers to press down the stuffing to fit as much as you can into each pepper. Place the filled peppers upright in the roaster, or lay them flat on a foil lined roasting tray.

These can be grilled in a covered grill or roasted in the oven. I roasted these in the oven, for about 20-25 minutes , pre-heated to 400F. Roast or grill till the peppers are tender. Serve hot.

Notes: If using the roaster in the oven, place it on a lined tray to collect any oil and cheese that may ooze out during the roasting. Make sure that you wear gloves while cleaning out the jalapenos, these are really hot peppers! Also, try to get all the seeds and veins out, otherwise someone might end up with a burned tongue!