Jan very flatteringly invited me to offer a stuffed-pepper recipe I recently posted on my blog. :-) For those who don't tolerate hotter peppers, I think a sweet bell pepper would work just as well. The miniature ones available these days would be appetizer-sized, like the jalapenos in the original recipe.
CHILE PEPPERS STUFFED WITH CHEESE AND SAUSAGE
1# sausage -- breakfast-style, Italian, Andouille, chorizo -- whatever you like
8 oz. cream cheese, softened
1 cup grated cheese -- parmesan, Swiss, provolone, jack, cheddar....
1# large-ish fresh jalapeño peppers ... or whatever
Cut the stem-end off the peppers. halve them lengthwise, and remove the seeds. Brown the sausage, add the cheeses and mix till homogenous. Fill the peppers, then bake 20 minutes at 425F (about 220C).
Enjoy!
CHILE PEPPERS STUFFED WITH CHEESE AND SAUSAGE
1# sausage -- breakfast-style, Italian, Andouille, chorizo -- whatever you like
8 oz. cream cheese, softened
1 cup grated cheese -- parmesan, Swiss, provolone, jack, cheddar....
1# large-ish fresh jalapeño peppers ... or whatever
Cut the stem-end off the peppers. halve them lengthwise, and remove the seeds. Brown the sausage, add the cheeses and mix till homogenous. Fill the peppers, then bake 20 minutes at 425F (about 220C).
Enjoy!