Another delicious gourmet recipe, inspired by my daughter-in-law Melissa!
- 12 jalapeño peppers
- 6 Anaheim peppers
- 1 pound sausage
- 8 oz. cream cheese
Garden veggies and herbs: here’s what I used, but use whatever your garden is producing. This recipe is fabulous even if you leave the veggies out, but I like to sneak as much in as possible.
- 1 yellow squash, finely chopped
- 1 bunch chives, finely chopped
- handful fresh basil, finely chopped
- 3 small leaves swiss chard, finely chopped
- 1 small leaf kale, finely chopped
- 1/2 large onion, finely chopped
- 1 large clove garlic, finely chopped
Fry sausage and veggies together until browned and veggies are tender. Drain any grease. Take off heat. Meanwhile, slice peppers lengthwise, and use a spoon or knife to remove membrane and seeds. Try not to touch the membrane or wear rubber gloves. My daughter Louisa wears a bandana like a cowboy. Seriously, you will find yourself choking, wheezing and sputtering—those peppers are HOT to breathe!
Mix cream cheese into sausage/veggies. Scoop mixture into each pepper, setting them side-by-side in a glass baking dish. When the dish is filled, sprinkle parmesan cheese on top. Bake at 350° for 20 minutes or until peppers are tender. Children may enjoy the milder Anaheim peppers, but I crave the zing of those delicious jalapeños! Yum! They really aren’t hot cooked and with their seeds/membranes removed. They are super-delicious!