Italian Sausage Stuffed Jalapenos
Serves: 6
Italian Sausage Stuffed Jalapenos |
This is my second jalapeno
appetizer. I mistakenly planted two jalapeno plants and they are prolific. I had to
figure out some additional recipes featuring these relatively mild peppers.
Removing the seeds and ribs not only makes room for the stuffing but also
greatly decreases the heat. A
mature jalapeño fruit is 2–3½ inches long and is commonly picked and consumed
while still green, but occasionally it is allowed to fully ripen and turn
crimson red. Good-quality Jalapeno peppers should be firm, smooth-skinned and
have solid green coloring. Dry lines are not a blemish. They are signs of a
mature pepper and indicate hotness. Avoid peppers that
are soft, bruised, or have wrinkled skin or spots of mold. It is considered a
moderately hot chili. However, chili peppers are an amazingly complex product.
The region, climate, growing conditions, time of harvest all has an impact on
the heat. The only real test is to taste one.
This
recipe makes a lot of stuffing. Since it is hard to estimate the size of the
peppers for stuffing, I would advise to make this quantity and use any
leftovers to stuff tomatoes, poblanos or baked potatoes.
- 15-20 jalapenos, cut in half, seeded and deveined.
- 2 tsp canola oil
- 1-pound mild Italian sausage, casings removed
- 2 Tb minced red onion
- 2 Tb minced red bell pepper
- 1½ Tb minced garlic
- 1 C mascarpone or cream cheese
- 3 Tb grated Parmesan cheese
- Salt & Pepper
- ¼ C shredded mozzarella cheese
- Chopped chives for garnish
Preheat
your oven to 350 degrees F and set a rack in the middle of the oven. Place
seeded and de-veined jalapeno halves
on a sheet tray and roast for 10 minutes.
Remove from the oven and let cool.
Heat
2 tsp canola oil in a medium sauté
pan. Add 1-pound mild Italian sausage
and cook 7-10 minutes, breaking it up with wooden spoon. Alternatively, if you
cannot get the sausage to adequately break down to small piece – you could put
the cooked meat into a food processor and pulse it a few times. Return sausage
to the sauté pan, add the onions, red
bell pepper and garlic and cook to soften for about 5 minutes. Remove and
place in a large bowl to cool to room temperature. Then add mascarpone and Parmesan and season to taste with salt and pepper.
The sausage stuffing |
....now with the cheese. |
Turn
broiler onto medium. Place approximately 1 Tb of mixture into each jalapeno
half, and top with ½ tsp of mozzarella cheese. Place the sheet tray
of stuffed peppers in the oven and broil until mozzarella cheese melts. Sprinkle with chopped chives just
before serving.
Ready for the broiler |
Larue
That looks and sounds soooo good, will try them soon!
ReplyDeleteDo try them soon! You will not be disappointed.
ReplyDeleteSo, mistakenly planting two jalapeno plants gave benefits to you and your readers, huh? Because of it, you came up with delicious jalapeno recipes, and we readers will be inspired to make our own as well. The Italian sausage stuffed jalapenos looks scrumptious! Have you made other recipes in the past months? I would love to learn more recipes from you. :’)
ReplyDeleteAlex Staff