Thursday, September 17, 2015

Stuffed Jalepeno Peppers

Cocktail party potluck part two ... being grain free with competing food allergies I always like to bring a couple options to any potluck so I can be assured to at least be able to eat a 'sweet' and a 'savory' item of choice. So last week I shared our Stuffed Strawberries and Figs with you and forgot to share our 'savory' offering ... Stuffed Peppers. I made two versions one 'mild' and the other 'El Diablo spicy' for myself who loves things SPICY! 

What you need
  • 12 Jalapeno peppers  and 12 mini red or yellow peppers OR 24 of one version
  • 1 pound of ground Italian sausage ... I love Johnsonville because it is gluten free and comes in HOT version as well as a MILD 
  • 1 package of cream cheese 
  • 1/2 cup of mozzerella shredded
  • 1/2 cup of old nippy cheddar shredded     
  • 1/2 cup of Parmesan shredded 
  • Rubber gloves - optional. This is to protect your skin from the jalapeno oil cause if you seed bare handed you WILL get hot pepper oil in places you do not want it even when you wash your hands it hangs on for a long time. Trust me here!
 What you do
  •  Cook the Italian sausage ~ I use mild when I am making these for company cause not everyone can manage the hot. Drain in a strainer to remove all the fat ~ I use a paper towel to press out as much as possible.
  • Don your gloves Slice your peppers lengthwise and remove the seeds while the sausage simmers.
  • Place peppers onto a flat stone or bake-ware
  • Once sausage is cooked and drained return to the stove and over the burner that it was on but with it 'off' use the remaining heat to mix in the cheeses. First the cream cheese until its evenly distributed and than the shredded. You do not want the shredded to be fully 'melted' but enough to help you 'stick together' some of the meat to fill the poppers.
  • Using a spoon scoop and fill each pepper with the sausage and cheese mixture until they are all full. If you have leftover mixture that wont fit it tastes yummy in an omelet.
  • Once all stuffed bake in the over on 350F until the peppers are el dante and the cheese is starting to brown.
  • I serve with additional 'hot sauce' for the daring!
 My spouse also loves these 'leftover' as a tasty snack ~ he eats them cold right out of the fridge.

Have an amazing day!
Live Well, Laugh Often, Love Much 

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