Today is a very special day! It’s my 100th post here on thePortugueseAmericanMom.com! So in honor of that I thought I would highlight one of my very favorite party aps to celebrate! One of my very best girlfriend’s, Lisa, makes these for me whenever there is a party to be had. She came over last Sunday with her husband Carlos and her daughter Kaedence for the football game and we had our selves some good old-fashioned “home-gating”. And I asked, that instead of her making these for me at home, she make them here so I could document the process and share it with you all! And so she did!
They are a super simple and incredibly flavorful and delicious naturally gluten-free appetizer made with just 5 ingredients! One thing that Lisa asked that I stress and I will stress it in the tutorial as well is to please be sure to have surgical gloves before attempting this recipe. You will be working with very hot peppers and will need to protect yourself from the oils in the pepper. Once done and the peppers are in the oven, remove the gloves directly into the trash and thoroughly wash your hands with soap and water to ensure you got it all.
Let me show you how she does it!
Preparing the peppers: You should have time to prepare the peppers while the sausage is cooking, but to keep things simple, I am keeping that separate…
Lisa’s Sausage Stuffed JalapeñosServing size: 10
18-20 plump jalapeños, halved and seeded
1 bar cream cheese, room temperature
1 medium onion, minced
1 package hot Italian Sausage, casing removed
1-2 Tbs. olive oil
Directions: Pre-heat oven to 350°F. Sautée the onion in olive oil in a skillet set over medium heat. Add in the sausage. With a wooden spoon and a potato masher, work the meat down into the onions and brown. Once browned, drain fat. Return meat to skillet and add in cream cheese. Again, work in the cream cheese using a wooden spoon and potato masher. Once the cream cheese is worked in, turn off heat and set aside to cool for a moment or two.
Stuff the ingredients into the prepared peppers. Line a rimmed cookie sheet or baking dish with parchment paper and line up the stuffed peppers, stuffing facing up. Bake for 30-50 minutes, check on them every 10 minutes after the 30 minutes. They will be done when they are golden brown. Allow to cool on pan for about 10 minutes before moving to a serving tray. Serve warm or room temperature. Enjoy!
*Note – This is a gluten-free recipe, but as always, check your ingredients in the Italian Sausage.
*Note – This is a low-carb recipe