Try out these stuffed peppers
Deborah Bracey works for K-nor Property Management in Ennis. Deborah and her husband David live in Ennis and enjoy family gatherings, traveling, and fishing in different places. The stuffed peppers recipe she has chosen to share has been a party favorite for many family and social occasions.
1 pound ground HEB lite pork sausage
1 (8 ounce) package low fat or nonfat cream cheese, softened
1 cup shredded Parmesan cheese
16 to 20 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) bottle Ranch dressing (optional)
Preheat oven to 425 degrees F (220 degrees C).
Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
In a bowl, mix the sausage, cream cheese and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with ranch dressing.