Italian Stuffed Jalapenos

Yummy appetizer. Found on Food Network - Guy Fieri. Roasting the peppers unfilled first; allows for the filling to not melt outside the pepper shell. Made these for Super Bowl and we all know how that turned out for our Broncos... The filling stuffs way more than 15 jalapenos. So of course I froze excess filling for whenever we have a craving.

Ingredients:

• 15 jalapenos, cut in half, seeded and deveined
• 1 tablespoon canola oil
• 2 pounds mild Italian sausage (casings removed) (I like Boulder Sausage)
• 1/4 cup minced red onion
• 1/4 cup minced red bell pepper
• 3 tablespoons minced garlic
• 2 cups cream cheese; set a room temperature
• 1/4 cup grated Parmesan, plus more for garnish
• 1/2 cup shredded mozzarella cheese

Directions:

Preheat oven to 350-degrees and set a rack in the middle of the oven.

Place jalapenos on a sheet tray lined with parchment paper and roast for 10 minutes. Remove from the oven and allow to cool. 

Heat oil in a medium sauce pan. Add the sausage and cook for 5-7 minutes. Add the onions, peppers and garlic and cook until soften for about 5 minutes. Remove and place in a large bowl. Cool to room temperature, then add the cream cheese and Parmesan. Mix ingredients thoroughly.

Place approximately 1 tablespoon of mixture into each jalapeno half and top with 1/2 teaspoon of mozzarella cheese. 

I stuffed the peppers the day before cooking with no problem.

Place the sheet tray in oven and broil until cheese melts. Garnish with additiional Parmesan if desired.