Ingredients
12
12 servings
- •12 jalapeno peppers, seeded
- •8 ounces turkey breakfast sausage (such as Bob Evans®), casings removed
- •2 cups finely shredded sharp Cheddar cheese
- •1 (8 ounce) package cream cheese, softened
- •1 cup shredded Parmesan cheese
- •1 (1 ounce) package dry ranch-flavored seasoning mix
- •1 teaspoon minced garlic, or more to taste
- •1 ½ cups panko bread crumbs
- •2 tablespoons butter, melted
Instructions
- 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.
- 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.
- 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.
- 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.
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix bread crumbs with butter. Press into the top of the sausage filling.
- Bake in the preheated oven until bread crumbs are golden brown and cheese starts to bubble, 25 to 30 minutes.
Nutritional Facts
Per 12 servings
- Calories: 291
- Carbohydrate: 13g
- Fat: 22g
- Fiber: 0g
- Protein: 16g
- Sugar: 1g
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