My MIL whipped up a delicious appetizer one evening during our visit that I couldn’t wait to get home and recreate. As luck would have it, we came home to our garden positively overflowing with produce. We have tomatoes, peppers and cucumbers for days! I immediately got busy making Greek salads, Caprese salads and my mother in law’s stuffed peppers.
Garden Goodies
Greek and Caprese Salads
And finally….the star of the show! These peppers are SO good. I could eat an entire platter. Because the seeds are removed, they’re not spicy. Here’s the recipe:
- 1 lb ground pork sausage
- 1 lb jalapeno peppers, halved and seeded (Do NOT touch your eyes!)
- 1 8 oz package cream cheese, softened
- 1/4 cup shredded Parmesan cheese
- Ranch dressing, for dipping, if desired (I skipped this as I think they’re incredible on their own)
- Preheat oven to 425 degrees.
- Cook sausage in a skillet until brown. Drain grease.
- In a bowl, mix sausage, cream cheese and Parmesan cheese. Scoop a tablespoon of the mixture into each pepper half and arrange on a baking sheet. Side note: I used a bit of Pam on my baking sheet because I was worried the peppers would stick.
- Bake 20 minutes in preheated oven. Serve with Ranch (optional).
Stuffed Jalapeno Pepper Halves
I think I found my new go-to appetizer. These will be perfect for football viewing parties.
Not exactly a garden shot, but our limelight hydrangeas are putting on a show this year!
Do yourself a favor and make a batch of stuffed pepper halves this weekend. Have a great Thursday!
