These stuffed jalapeños are easy to make and bake. The hardest part is cleaning the jalepeños! It takes a few minutes to brown the sausage too, so it's best to have two people working on this recipe.
Jalapeños are rich in flavor and vitamin C. Some people think they burn when you eat them, but they are actually a mild pepper with 2,500 -5,000 Scoville Units. On a scale of zero to 10 jalapeños (with zero being a sweet pepper and 10 being the hottest pepper around), only rate a four. They are in the same spot as Poblano peppers.
This doesn't mean that you won't find a scorcher in any random batch though. jalapeños have heat in their seeds. If the seeds remain, the pepper will be hot to the taste.
My husband says, "Pain is not a flavor". So be sure to clean your jalepeños well!
Preparation and Cook Time
Ingredients For Stuffed Baked Sausage, Cream Cheese and Parmesan Cheese Jalapeños
- 20 - 30 large jalapeños, (as large as possible)
- 1 pound Jimmy Dean regular sausage
- 8 oz. package cream cheese, (or light cream cheese)
- 1 cup grated Parmesan cheese
- 1 Tablespoon powdered garlic, (or fresh chopped garlic clove)
How to prepare your stuffed poppers:
- Get your husband or grown child to cut the jalepeños in half and scrape out all of the seeds. (Never touch your eyes after handling jalepeños! It hurts a lot.
- Remove the stems. Rinse and dry the halves.
- Arrange the halves on a baking sheet lined with aluminum foil. Wash hands with soap and water to remove the jalepeño oil.
- Meanwhile, brown and break up the sausage in a skillet.
- In a separate bowl, place the cream cheese to warm up to room temp.
- Add the grated Parmesan cheese to the bowl.
- After the sausage is brown and crumbly, drain the grease off by lining a plate with a paper towel and placing the sausage on the paper towel to allow absorption. Then add the sausage to the cream cheese mix.
- Mix about half halfway to melt the cheeses.
- Add the garlic and mix all until thoroughly blended.
- Stuff each half of the cleaned jalepeños and try to distribute the sausage mix evenly.
- You may end up with too much sausage mix or too many jalepeño halves. Just save or discard the excess.
- Bake the stuffed halves at 425 degrees F. for 20 minutes until the tops are golden brown.
Grilled Jalapeños are low carb and diet friendly!
To calculate the nutritional ingredients, per serving, of any recipe - Go To: Recipe Nutrition Calculator at Spark Recipes (click here).
How to Make Grilled Stuffed Jalapeños (in the middle photo)
The Diablo Club in this neck of the woods makes a big deal during good weather days of grilling and smoking up to 100 Jalapeños at a time. This constitutes the club's Diablo Party.
Using the smoke method, stuffed jalepeños are put on one side of the grill and indirect heat is used to cook the diablos. Direct heat is used when a crispy diablo is desired.
Preferring the direct heat method, this is the one described here:
Ingredients for Shrimp and Cheese, Bacon Wrapped Jalapeños
- 50 - 60 large green jalepeños (the bigger/fatter/rounder they are, the better they are)
- 50 - 60 large shrimp (raw is best, but previously cooked is also good)
- One medium or large bag of shredded sharp cheddar - or - mexican cheese blend whichever you prefer
- 5 - 7 packages of thin slice bacon (the thicker slice bacon is best for smoking diablos)
- one box of toothpicks
How to prepare your stuffed diablos:
Preparation and Cook Time:
- Prep will take about an hour or more depending on how many diablos you want to make.
- Cook time for direct heat on the grill is about 30 minutes to one hour depending on the type of heat. Turn the diablos frequently until they are browned.
- Cook time for indirect heat or smoking time is about two hours.
How to prepare the Jalepeños:
- Best to use clear plastic gloves when working with jalepeños. If you do not use gloves, be sure not to touch your eyes or mouth until your hands have been thoroughly washed!
- Cut the tops off of the jalepeños and core the seeds out with an apple corer or a potato peeler. Discard the tops and seeds.
- Rinse and dry the hollowed out jalepeños.
- Stuff each jalepeño with some cheese, a shrimp and some more cheese.
- Lay half a bacon slice over the top and use the other half slice to wrap around the jalepeño.
- Secure the bacon with a toothpick. Finish all of the jalepeño stuffing before cooking.
- Cook on direct heat on a grill, or use a smoker to slow cook the diablos.
How to soothe a mouth on fire!
Most of the time jalapeños will be mild. Occasionally, there will be a nuclear jalapeño in the batch.
To kill the fire:
- follow the jalepeño with a slice of buttered bread
- or a handful of Fritos®
- a glass of milk works for some.