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Sausage Stuffed Jalapeno Poppers

Sausage Stuffed Jalapeno Poppers

Unlock a world of flavor with these incredible Sausage Stuffed Jalapeno Poppers. This recipe is your shortcut to a crowd-pleasing appetizer that’s surprisingly simple to create, delivering a perfectly balanced kick of spice and savory goodness.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 poppers
Course: Appetizer
Ingredients Equipment Method Notes

Ingredients
  

  • 12 fresh large jalapeño peppers
  • 8 ounces bulk breakfast sausage (pork or turkey)
  • 4 ounces cream cheese softened
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup finely chopped cooked bacon (optional, for extra flavor)
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 1/4 cup breadcrumbs (panko or regular)
  • 1 tablespoon chopped fresh parsley (for garnish, optional)

Equipment

  • Baking Sheet
  • Parchment paper
  • Small spoon or melon baller
  • Medium skillet
  • Medium Mixing Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup. Carefully wash the jalapeño peppers. Slice each jalapeño in half lengthwise. Use a small spoon or a melon baller to carefully scoop out the seeds and membranes from each jalapeño half. This is crucial for controlling the heat level; the more membranes and seeds you remove, the milder the poppers will be.
    12 fresh large jalapeño peppers
  2. In a medium skillet, cook the bulk breakfast sausage over medium heat, breaking it up with a spoon as it cooks. Continue cooking until the sausage is browned and fully cooked through. Drain off any excess grease from the skillet and set the cooked sausage aside.
    8 ounces bulk breakfast sausage
  3. In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, and the optional chopped cooked bacon. Add the garlic powder and black pepper. Stir in the cooked and drained sausage. Mix everything together until well combined and the filling is uniformly distributed.
    4 ounces cream cheese, 1/2 cup shredded cheddar cheese, 1/4 cup finely chopped cooked bacon, 1/4 teaspoon garlic powder, 1/8 teaspoon black pepper, 8 ounces bulk breakfast sausage
  4. Spoon or pipe the sausage and cream cheese mixture into each of the hollowed-out jalapeño halves. Fill them generously, ensuring the filling is mounded slightly on top.
    12 fresh large jalapeño peppers
  5. Sprinkle the breadcrumbs evenly over the top of each stuffed jalapeño half. This will create a delightful crispy topping during baking.
    1/4 cup breadcrumbs
  6. Arrange the stuffed jalapeño poppers on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the jalapeños are tender and slightly softened, and the breadcrumbs are golden brown and crispy.
  7. Once baked, carefully remove the baking sheet from the oven. If desired, sprinkle with fresh chopped parsley for a pop of color and freshness before serving. Serve the Sausage Stuffed Jalapeno Poppers warm.
    1 tablespoon chopped fresh parsley

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can also be frozen for up to 2-3 months. Reheat at 350°F (175°C) for 10-15 minutes or in an air fryer for 5-8 minutes.