Family Favorite-Stuffed Peppers

Spicy or mild, creamy or crunchy... these are delicious!

The Good: These are incredible easy, great as an appetizer, carry-in dish or holiday hors d'oeuvre.

The Bad: If you decide to reheat these expect them to get gradually hotter.

The Ugly: Unfortunately the peppers do not come with a spicy thermometer so it can be guess work to know if they will be spicy or not.

Suggestions before starting:

If you are someone who does not like spicy foods, feel free to use another type of pepper or taste test your peppers before using the bunch.

The first time I had this recipe it was not spicy at all but the second time it had a bit of a kick.

Adjust the cream cheese and sausage to your taste.  I love cream cheese so I added more than Dave (Wicked Chef 2) would.

All of the quantities are approximations.

Stuffed Peppers courtesy of my Uncle Dave and Aunt Cheryl

Recipe Total Time: 20-30 minutes
Recipe Yields 5-10 Servings
Preheat oven to 350

Ingredients
1 lb jalapenos
1 lb Chorizo or Italian sausage
1-1.5 pkg cream cheese

Directions

1. Wash peppers and slice in 1/2 the long ways.

2. Remove all the seeds and insides of the peppers and set aside.
3. In a medium pan brown your sausage.
4. Once your sausage is fully cooked add the desired amount of cream cheese.
5. Spoon filling into the peppers and place on a cookie sheet or pan lightly greased.
6. Bake for 10-20 minutes or until the cheese is melted at 350.