Sausage Stuffed JalapeƱos makes the perfect appetizer recipe. Simple ingredients makes these sausage stuffed poppers so delicious.
Everyone loves our Cream Cheese Stuffed Jalapenos, Air Fryer JalapeƱo Poppers and Armadillo Eggs so I know that you will love these Sausage Stuffed Jalapenos. Cooked crumbled sausage is combined with cream cheese and parmesan cheese for a crowd-pleaser appetizer.
Make these stuffed poppers for your next game day or as a holiday appetizer. Try this Chicken Stuffed Peppers for a delicious weeknight meal.
Why We Love This Recipe
Sausage jalapeno poppers only require a few ingredients but they are packed with flavor. Prep time is minimal and this appetizer can easily be prepared ahead of time.
If you are delicious, hearty and flavorful appetizer, make these Stuffed Jalapeno Peppers.
Ingredients
- Ground Pork Sausage
- Cream Cheese (softened)
- Shredded Parmesan Cheese
- Large JalapeƱo Peppers
- Black Pepper
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variations Ideas
- Spices – Feel free to add in different types of spices to the cream cheese mixture. Ranch dressing, garlic powder or chopped onions is a great addition.
- Bacon – Add in chopped bacon to the cream cheese mixture is always a great option. Sausage stuffed Jalapenos wrapped in bacon is also a great option.
- Cheddar Cheese – Feel free to use different types of cheese to combine with the cream cheese.
- Sausage – To increase the heat level, use hot sausage or hot Italian Sausage. Sweet Italian Sausage is also a great option.
Step by Step Instructions
- Step 1 – Preheat the oven to 425 degrees Fahrenheit.
Step 2 – Brown the sausage in a large skillet over medium high heat. Breaking up the sausage as it cooks. Once itās browned, remove from heat and drain off any excess grease from the pan.
Step 3 – Stir in the cream cheese, parmesan cheese and pepper until fully combined.
Step 4 – Cut each of the jalapeƱos in half lengthwise and remove any seeds from the peppers.
Step 5 – Spoon approximately 1 tablespoon of the sausage cream cheese mixture into the hollow portions of each of the jalapeƱo halves. Then place them on a baking sheet or baking pan.
- Step 6 – Bake for 20 minutes to 30 minutes until the peppers are bubbly and browned.
- Step 7 – Remove from the oven. Let the peppers cool slightly and then they are ready to serve and enjoy!
Recipe Tips
- Cream Cheese – Before adding in the cream cheese, make it has softened to room temperature. This helps to make the mixture smooth and creamy.
- Jalapeno Halves – Prepare the jalapeno by removing the seeds and membrane from the center of the jalapeno halves. You can leave the stems on for easy serving. We recommend wearing gloves when preparing jalapeno.
- Dividing Mixture – We recommend starting with about 1 tablespoon of the mixture to evenly distribute on the jalapeno halves. You can always add more if you have leftovers.
Frequently Asked Questions
Refrigerate the leftovers in an airtight container for up to 4 days.
Yes, this is a great appetizer to make in advance. You can prepare the sausage and store in the fridge until ready to combine with the other ingredients. But you can also prepare the recipe and then bake when ready to serve. Leave in the refrigerator until ready to bake.
More Easy Jalapeno Recipes
- Cream Cheese Stuffed JalapeƱos
- Chicken Stuffed Poblano Peppers
- Keto JalapeƱo Popper Chicken Recipe
We love hearing from you. If you make this Sausage Stuffed Jalapenos Recipe, please leave us a comment or a star review.
Sausage Jalapeno Poppers
Ingredients
- 1 pound Ground Pork Sausage
- 8 ounces Cream Cheese softened
- 1 cup Shredded Parmesan Cheese
- 15 Large JalapeƱo Peppers
- Ā½ teaspoon Black Pepper
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Instructions
- Preheat the oven to 425Ā°F. Line a large baking sheet with parchment paper or lightly coat it with nonstick cooking spray.
- Heat a large skillet over medium-high heat. Add the ground sausage and cook for 6-8 minutes, breaking it into crumbles, until browned and fully cooked. Drain any excess grease.
- Reduce the heat to low and stir in the softened cream cheese, Parmesan cheese, and black pepper. Mix until the cream cheese is melted and the filling is smooth. Remove from the heat.
- Cut each jalapeƱo in half lengthwise. Remove the seeds and membranes with a spoon for a milder flavor. (Wear gloves if desired to avoid skin irritation.)
- Spoon about 1 tablespoon of the sausage mixture into each jalapeƱo half and arrange them in a single layer on the prepared baking sheet.
- Bake for 20-25 minutes, or until the peppers are tender and the filling is hot and lightly browned.
- Let the jalapeƱo poppers cool for 5 minutes before serving.
Recipe Notes
- Refrigerate leftovers in an airtight container for up to 4 days.
- For spicier poppers, leave some of the seeds and membranes in the peppers.
- Freshly shredded Parmesan melts better than the shelf-stable grated variety.
- These can be assembled up to 24 hours in advance, covered, and refrigerated until ready to bake.
Made it for my boyfriend. He absolutely loved them. He ate them all!
I’m so glad he enjoyed them – Thank you for sharing!