Not your average stuffed jalapeno popper. Couldn't find a recipe that I liked so made these loaded with everything I like! Hope you like them just as much as I do. Serve with sour cream and guacamole.
Ingredients
- Jalapeno peppers: 12 piece (seeded)
- ounces turkey breakfast sausage (such as Bob Evans®), casings removed: 8 piece
- sharp Cheddar cheese: 2 cups (finely shredded)
- cream cheese: 1 pack (8 ounce pack, softened)
- Parmesan cheese: 1 cup (shredded)
- dry ranch-flavored seasoning mix: 1 pack (1 ounce pack)
- garlic: 1 tsp (to taste, minced)
- ½ cups panko bread crumbs: 1 piece
- butter: 2 Tbsp (melted)
Metric Conversion
Stages of cooking
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Fill a large bowl with ice and cold water and set aside. Slice a thin piece from the bottom of each pepper to stop peppers from rolling onto their sides when baking.
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Bring a large pot of water to a boil over medium-high heat. Drop each pepper carefully into the water and boil 2 minutes. Remove peppers from water and place in the bowl of ice water.
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Cook turkey sausage in a skillet over medium heat until browned, about 3 minutes. Drain excess fat. Stir in Cheddar cheese, cream cheese, Parmesan cheese, ranch-flavored seasoning, and garlic.
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Remove peppers from water and drain. Fill each pepper with sausage mixture, forming a mound. Place filled peppers on a baking sheet; place in the freezer until just frozen, about 20 minutes.
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Preheat the oven to 350 degrees F (175 degrees C).
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Mix bread crumbs with butter. Press into the top of the sausage filling.
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Bake in the preheated oven until bread crumbs are golden brown and cheese starts to bubble, 25 to 30 minutes.
