LOADED STUFFED JALAPENO POPPERS

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Loaded Stuffed Jalapeno Poppers image

Not your average stuffed jalapeno popper. Couldn't find a recipe that I liked so made these loaded with everything I like! Hope you like them just as much as I do. Serve with sour cream and guacamole.

Provided by FunwithFood

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 1h

Yield 12

Number Of Ingredients 9

12 jalapeno peppers, seeded
8 ounces turkey breakfast sausage (such as Bob Evans®), casings removed
2 cups finely shredded sharp Cheddar cheese
1 (8 ounce) package cream cheese, softened
1 cup shredded Parmesan cheese
1 (1 ounce) package dry ranch-flavored seasoning mix
1 teaspoon minced garlic, or more to taste
1 ½ cups panko bread crumbs
2 tablespoons butter, melted

Steps:

  • Fill a large bowl with ice and cold water and set aside. Slice a thin piece from the bottom of each pepper to stop peppers from rolling onto their sides when baking.
  • Bring a large pot of water to a boil over medium-high heat. Drop each pepper carefully into the water and boil 2 minutes. Remove peppers from water and place in the bowl of ice water.
  • Cook turkey sausage in a skillet over medium heat until browned, about 3 minutes. Drain excess fat. Stir in Cheddar cheese, cream cheese, Parmesan cheese, ranch-flavored seasoning, and garlic.
  • Remove peppers from water and drain. Fill each pepper with sausage mixture, forming a mound. Place filled peppers on a baking sheet; place in the freezer until just frozen, about 20 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix bread crumbs with butter. Press into the top of the sausage filling.
  • Bake in the preheated oven until bread crumbs are golden brown and cheese starts to bubble, 25 to 30 minutes.

Nutrition Facts : Calories 291.4 calories, Carbohydrate 12.5 g, Cholesterol 70.9 mg, Fat 21.6 g, Fiber 0.4 g, Protein 15.5 g, SaturatedFat 12.5 g, Sodium 670.3 mg, Sugar 0.7 g

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