If you have a ton of extra peppers like I do this year, you will Love this recipe!!!
Here's what you will need:
Jalapenos and/or banana peppers
Package of cream cheese
Package of shredded parmesan
Package of Italian sausage
Small container of sour cream
Package of dry ranch
A Pan (or two)
Pick (or purchase) some jalapeno or banana peppers.For this particular time I picked 22 jalapeno peppers and 13 banana peppers.
Next, cut them in half and de-seeded them. Be sure to wear gloves if you are dealing with jalapenos.
Then, mix together the stuffing:
One package of cream cheese
One roll of sausage (cooked)
One package of shredded paremsan cheese
Spray a little cooking spray on the pan and wipe it off with a paper towel. Then, time to start stuffing!! The stuffing mixture is sticky, so I usually get a little cooking oil on my fingers so it slides off my fingers in to the peppers.
Put them in the oven on 375 for 20 minutes or 350 for 25 minutes (depending on your oven). While they are cooking, mix the dry ranch packet in the sour cream container
to make the dip for the peppers.
When they are done, dip and enjoy!!! I hope everyone loves this recipe as much as my family and I do!