Loaded Stuffed Jalapeno Poppers
Description
These are fully loaded stuffed jalapeno poppers and are filled with sausage, cream cheese and Parmesan cheese, perfect for entertaining.
Ingredients
•
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 1/2 cups panko bread crumbs
•
2 tablespoons butter, melted
Directions
1
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.
2
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.
3
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.
4
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.
5
Preheat the oven to 350 degrees F (175 degrees C).
6
Mix bread crumbs with butter. Press into the top of the sausage filling.
7
Bake in the preheated oven until bread crumbs are golden brown and cheese starts to bubble, 25 to 30 minutes.