3cupsleftover stuffingor a boxed stuffing can be used
2Italian sausages with casing removedI like to use the hot for a little more kick
8large jalapeños
3cupsMonterey Jack cheeseshredded
Instructions
Preheat oven to 375 degrees. Prepare cookie sheet by lining with foil to make clean-up easier.
If you are not using leftover stuffing, prepare boxed stuffing according to package instructions.
In a medium-sized skillet cook sausage thoroughly, chopping to break it up into pieces as it cooks.
Drain and add to stuffing. Mix well.
Cut jalapenos in half lengthwise and remove seeds.
Arrange on prepared baking sheet. Divide sausage stuffing between peppers then sprinkle with cheese.
Cook 15 minutes or until cheese is bubbly and browned. If it needs a little more browning you can place it under the broiler for 1-2 minutes.
Serve immediately.
Notes
Variations and tips
Change out the Monterey Jack cheese for cheddar, mozzarella of a combination of all three.
Want it cheesier? Add the cheese to the stuffing and sprinkle panko crumbs on top for a little crunch.
Love bacon? You can wrap the entire stuffed jalapeno with a half slice of bacon and secure with toothpick.
Use cooked bacon, shredded chicken, cooked ground beef or crab in lieu of the Italian sausage in the mixture.
Pro-tip: Wear gloves when cutting jalapeno and removing seeds and ribs. If you don't, make sure to wash your hands thoroughly before touching your eyes or any part of your face.