If in your garden you have a crop of jalapenos ready to harvest, one thing you might want to try is this recipe. We made these stuffed jalapenos and ate them as a meal. (They are actually an appetizer.) Although they are to be baked, we ate some unbaked and liked them just as well that way. If you are hesitant to make these because you think they will be too hot, they're not. They are just spicy enough to make them "plain ole good." We had only eaten a couple of them before we decided the recipe was definitely a keeper and we'd be making them over and over again.
(Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.)
1 lb. Bob Evans Sausage (or other bulk pork sausage)
1 pkg. (8 oz.) cream cheese, softened
1 cup (4 oz.) shredded Parmesan cheese
22 large jalapeno peppers, halved lengthwise and seeded
1. In a large skillet, cook the sausage over medium heat until no longer pink; drain.
2. In a small bowl, combine the cream cheese and Parmesan cheese; fold
in sausage. (Folding is not as easy as it sounds; I had to use my hands
3. Spoon about 1 Tbsp. into each jalapeno half. (I lightly pressed the
mixture into the jalapenos halves using my thumbs.) Place in two
ungreased 13x9-in. baking dishes.
4. Bake, uncovered, at 425° for 15-20 minutes or until filling is lightly browned and bubbly.
5. Serve with ranches dressing on the side if desired.
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First Baptist Church of New Carlisle, Ohio has a rich and unique history in our community. Since 1955 we've been establishing ourselves as a lighthouse for Jesus Christ in our hometown of New Carlisle, Ohio.
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