Ingredients:

  • 12 medium jalapeños (approx. 1 lb / 450g)
  • 1 tbsp olive oil
  • 8 oz bulk Italian sausage
  • 8 oz cream cheese, softened
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/4 tsp garlic powder
  • 1/2 tsp smoked paprika

Instructions:

  1. Put on rubber gloves, slice each jalapeño lengthwise, and use a spoon to scrape out the seeds and white membranes.
  2. Trim the stems slightly so the peppers sit flat in the pan.
  3. In a skillet over medium-high heat, cook the sausage, breaking it into very fine crumbles, until mahogany-colored and fully cooked.
  4. Remove sausage from the pan and let it cool for 5 minutes.
  5. In a mixing bowl, combine the cooled sausage, softened cream cheese, shredded cheddar, garlic powder, and smoked paprika; stir until velvety and cohesive.
  6. Transfer the mixture to a piping bag or Ziploc bag and pipe the filling generously into each jalapeño half.
  7. Heat 1 tbsp of olive oil in the skillet over medium heat.
  8. Place peppers filling-side up in the pan and cook for 5–7 minutes without moving them to blister the skins.
  9. Carefully flip the peppers using tongs and sauté for another 3–4 minutes until the cheese filling is golden-brown and bubbling.