Jalapeño Poppers, Healthy Style

Another delicious gourmet recipe, inspired by my daughter-in-law Melissa!

Jalapeño Poppers

  • 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!

 

 

 

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