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Sausage stuffed jalapeno peppers
Stuffed jalapeños are often on my menu for get-togethers with friends, whether outside around the grill or hot-from-the-oven inside. These two-bite appetizers are packed with a juicy sausage- cheese filling and glazed with just a kiss of sweet BBQ sauce.
YIELDS
24
Ingredients
- 12 fresh jalapeño peppers
- 450 grams honey garlic or mild Italian sausage, casings removed
- 2 large eggs
- 1/2 cup (125 milliliters) dry bread crumbs
- 1/2 cup (125 milliliters) grated Parmigiano-Reggiano cheese
- 1/4 cup (60 milliliters) BBQ sauce
- 2 tablespoons (30 milliliters) white vinegar
- 1 cup (250 milliliters) sour cream
- 2 tablespoons (30 milliliters) fresh lime juice
- 1 tablespoon (15 milliliters) chopped fresh cilantro
- Salt
Directions
- Preheat the oven to 350°F (180°C), and line a baking sheet with parchment paper.
- Wash the jalapeño peppers, cut in half lengthwise, and use a tea- spoon to remove the seeds and membrane. You can leave the stems or cut them off.
- Stir together the sausage, eggs, bread crumbs and cheese until well-combined. Stuff each of the jalapeño halves with the sausage mix, packing it in well. Lay the stuffed peppers on the prepared tray and bake until brown and puffy, about 15 minutes.
- While the peppers are baking, stir together the BBQ sauce and vinegar. Brush it on the tops of the stuffed jalapeños after the initial 15 minutes cooking time. Cook to set the glaze and reach an internal temperature of 165°F (74°C), another three to five minutes.
- For the lime crema, stir together the sour cream, lime juice and cilantro, and season to taste.
- To serve, arrange the stuffed peppers on a tray with the lime crema in a side dish. Spoon some of the crema on a pepper and chomp away. These can be assembled up to one day in ahead and kept covered in the fridge until ready to bake.
