24 big jalepenos or so (stems removed and cut in half - make a little boat)
1-2 tbsp. EVOO
1 onion chopped finely
1 large clove garlic chopped finely
1 pounds sausage (we like Italian Sausage best, but pork breakfast sausage is good too)
1-8 oz. pkg. cream cheese (low-fat if you like)
1/4 cup shredded parmesan cheese
1/4 cup shredded monterrey/cheddar mix cheese (optional)
Other things you will need:
Pepper corer (Where to buy Pepper Corer) or small utility knife
Sheet Pan / Cookie Sheet
Tongs with long handles
Heat pan, and then add EVOO. When you smell the aroma from the olive oil, add the onion and saute until translucent. Add garlic and cook a minute or so longer. Put onion/garlic mixture in a medium bowl to cool. Add a little more EVOO to the pan for the sausage (if needed), once oil is warm, add the sausage and cook on medium to medium low heat until done (no pink). Break into small pieces as you cook. Big chunks of meat don't fit in the jalepeno boats very well.
Once meat is cooked remove from pan and add to bowl of onions. Let onion/sausage mixture cool to room temperature.
While waiting for the meat too cool, prepare the peppers. I suggest wearing latex gloves to protect your hands. Cut the stems off and cut the pepper in half lengthwise. If you remove the seeds and white membrane lining, you will drastically reduce the natural heat from the peppers. If you like more heat - add some seeds to the meat mixture.
|Use tool or small knife to make this job easier.|
|A clean pepper boat has been created and is ready to be stuffed.|
Back to the recipe now....
Once meat mixture is cooled add the cream cheese and other cheeses and stir until all are incorporated well. If you add too soon - the shredded cheese will melt. You don't want it to melt yet.