The jalapenos were for this recipe of sausage and cheese stuffed jalapeno appetizers.
1 pound bulk pork sausage 1 package (8 ounces) cream cheese, softened 1/2 cup (2 ounces) shredded Parmesan cheese 22 large jalapeno peppers, halved lengthwise and seeded
In a large skillet, cook the sausage over medium heat until no longer pink; drain. In a small bowl, combine the cream cheese and Parmesan cheese; fold into sausage.
Spoon about 1 Tablespoonful into each jalapeno half. Place in two ungreased 13x9-inch baking dishes. Bake, uncovered, at 425° for 15-20 minutes or until filling is lightly browned and bubbly. Yield: 44 appetizers