Our pepper plants have loved the Minnesota summer so far: Hot, humid, and sunny. While we sat in air conditioning for nearly 40 days straight, those peppers soaked it up. A bit of a bumper crop (all of our meals have peppers in them), and so spicy. While up north for Fourth of July weekend, Aunt Tricia showed me how to make jalapeno poppers. She sliced the peppers in half (removing the seeds) and placed the filling right on top, popped them in the oven for 45 minutes at 350 degrees. For this most recent attempt, I lopped off the tops of the peppers, and used a paring knife to cut out the insides, and stuffed the filling inside. I wrapped them in tinfoil and placed on the grill, direct heat, for 45 minutes.
I used 8 oz. of cream cheese and a 1/3 pound of italian sausage for the cream cheese, which is enough for 50 peppers. I also had chili peppers, so minced those and threw in the filling last minute. Cook the ground Italian sausage until cooked, and add to bowl of cream cheese. Mix well and stuff (or top on pepper slices if you go with the halved pepper method). You can also add shredded pepper-jack or mozzarella cheese to the filling for more of a gooey texture, but I didn’t have any. Throw in the oven at 350 degrees for 30-45 minutes, or on the grill in an aluminum foil tent for 45 minutes on direct heat.