Sausage Stuffed Jalapeno Poppers
Oh yes I did! Bacon wrapped jalapeno poppers are SOOOO yesterday. It's all about the sausage stuffed jalapenos! Alright, I'm totally kidding because bacon is food from the Gods, like seriously. However, these sausage jalapenos are amazing and one of the joys of being a low carber! Sausage and 2 kinds of cheese AND you lose weight?! Sign me up for that. Oh wait, I'm already doing that crazy lifestyle. These are rated 5 stars on allrecipes.com and I have to agree. 5 stars all the way. Oh and WEAR GLOVES when working with jalapenos! I made that mistake once years ago and trust me, it is not a mistake you make twice. *INDUCTION FRIENDLY*
5 STARS
6 servings
4 net carbs per serving
1 pound ground Italian sausage (or regular pork or whatever appeals to you)
8 oz cream cheese, softened
1 cup shredded cheddar cheese (original recipe used parmesan)
1 pound jalapenos, halved lengthwise and seeded
1 green onion, finely chopped
Preheat oven to 425 degrees. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease. In a bowl, mix the sausage, cream cheese, cheddar cheese, and green onion. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in a baking dish. Bake 20 minutes in the preheated oven, until bubbly and lightly browned.
***Tips on seeding the jalapenos. 1) Wear gloves throughout the entire process, then remove right after so you don't transfer to sink faucet, cabinet handles, etc. 2) I love my little lemon zester tool for seeding but a small melon baller works great too. 3) As you half and seed the jalapenos, put into a bowl of continuous running water. This helps soften to bake better and removes some heat.***