Jalapenos can be tricky. I've read you can tell the heat of a pepper by the white striations on the skin. More lines = hotter peppers. So I went for just that in this recipe, and it was still hit or miss with the heat. Using hot pork sausage may be the best way to keep that consistent 'hot' bite, unless the pepper turns out to be a hot one too. Then your mouth may be on fire, but nothing that a drink of milk can't cure.
Stuffed Jalapeno Peppers
INGREDIENTS
15 jalapenos, cut in half, seeded and deveined
1 tbsp. canola oil
1 lb. pork sausage (Jimmy Dean works great)
¼ cup red onion, minced
¼ cup red bell pepper, minced
¼ cup red onion, minced
¼ cup red bell pepper, minced
3 tbsp. garlic, minced
8 oz. cream cheese
8 oz. cream cheese
¼ cup parmesan, grated
salt and pepper
½ cup mozzarella, shredded
DIRECTIONS
Preheat oven to 375°F and set rack in middle of the oven.
Place jalapenos on a sheet tray and roast for 10 minutes. Remove from the oven and let cool. Turn broiler on medium.
Heat the oil in a medium saute pan. Add the sausage and cook for 5 to 7 minutes. Add the onions, peppers, and garlic and cook to soften for about 5 minutes. Remove and place in a large bowl. Cool to room temperature, then add cream cheese, and parmesan. Mix ingredients thoroughly and season with salt and pepper.
Place approximately 1 tbsp. of mixture into each jalapeno half, and top with ½ tsp. of mozzarella cheese.
Place the sheet tray of stuffed peppers in oven and broil until mozzarella cheese melts.
Source: Adapted from: foodnetwork.com
Source: Adapted from: foodnetwork.com
