Stuffed Jalapenos

From Our Community to Your Table

Who: Carl Sandburg College Community Garden
Cost: $15
Details: hard-backed, ring bound
Pages of recipes: 205
To purchase: Call 309-341-5328 or email, for more info contact Mary Robson at

Stuffed Jalapenos


  • 1 lb. pork sausage (can use mild or hot) browned and drained
  • 8 oz. cream cheese softened
  • 3/4 to 1 c. Parmesa cheese freshly grated
  • 1-1 1/2 lb. Jalapeños or sweet mini bell peppers


  • Preheat oven to 425 degrees.
  • Clean peppers and cut in half or just leave whole and cut off tops, cleaning out seeds and membrane.
  • Bake for 8 minutes. Let cool.
  • While peppers are cooling, mix together cooked sausage, cream cheese and Parmesan cheese.
  • Put mixture in Ziploc bag. Cut off a bit of one corner. Fill cooled peppers with sausage mixture.
  • Refrigerate for a couple of hours to let the cream cheese mixture get cold.
  • Bake at 425 degrees for 20 minutes. Serve warm.