As we head into Super Bowl weekend, I’m sharing one of my ALL-TIME FAVORITE appetizers. This is so simple and everyone always loves them…including my hot food-adverse boyfriend! The combination of the hot peppers, cream cheese and sausage is divine…and perfect for a football Sunday.
What you’ll need:
- 8 jalapeño peppers + 3 banana peppers (If you want just one kind, use 11-12 peppers total)
- 12 oz. sweet italian turkey sausage (I picked up a 20 oz. package of Shady Brook Farms brand and used 3 of the 5 links)
- 8 oz. neufchatel cream cheese (softened)
- 1/2 cup grated parmesan
Preheat your oven to 350 degrees. Then, commence with my least favorite part of this recipe…cleaning and slicing the peppers! I’ve found that it is best to slice the pepper in half, use a spoon to scoop out the insides, run it under water to ensure you get rid of all the seeds, and then lay them down on a paper towel to dry. Make sure you don’t leave any stray seeds…that is the part that makes the peppers hot, hot, hot!
Place your turkey sausage links in a skillet and cook until no longer pink. You’ll want to break the sausage up as it cooks like I did below.
In a large mixing bowl, combine your softened cream cheese, grated parmesan and your cooked sausage. Mix well with a spatula.
Once your sausage mixture is ready, use a spoon to fill your pepper halves…don’t be shy, stuff them full! Place them in a sprayed baking dish then cook at 350 degrees for 25 minutes.
I like to serve these with ranch dressing (on a Steelers platter, of course). Last time, I opted for the Bolthouse Farms Greek Yogurt Ranch and I can’t even tell the difference!