Loaded Stuffed Jalapeno Poppers

Not your average stuffed jalapeno popper. Couldn't find a recipe that I liked so made these loaded with everything I like! Hope you like them just as much as I do. Serve with sour cream and guacamole.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 291 Calories

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons butter, melted
• 1 cup shredded Parmesan cheese
• 1 ½ cups panko bread crumbs
• 1 teaspoon minced garlic, or more to taste
• 12 jalapeno peppers, seeded
• 8 ounces turkey breakfast sausage (such as Bob Evans®), casings removed
• 2 cups finely shredded sharp Cheddar cheese
• 1 (1 ounce) package dry ranch-flavored seasoning mix

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Mix bread crumbs with butter. Press into the top of the sausage filling.

Step 7

Bake in the preheated oven until bread crumbs are golden brown and cheese starts to bubble, 25 to 30 minutes.