Sausage and Cheese Stuffed Jalapenos are a beloved appetizer for many gatherings, from game days to family cookouts. They are an easy version of the beloved jalapeno poppers. They pack just the right amount of heat, paired with savory sausage and creamy cheeses, making them a huge hit with all your guests. Make them for a crowd or a smaller batch for family snacks or an easy spicy appetizer. The combination of flavors in these stuffed jalapenos is hard to beat.

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Sausage and Cheese Stuffed Jalapenos

This is another winning recipe from my nephew, ranking right up there with his Easy Hamburger Stroganoff. Both are crowd pleasers.

There are endless variations of stuffed jalapenos, but this recipe focuses on a well-balanced blend of sausage, cream cheese, mozzarella, and parmesan. The jalapenos are sliced and deseeded, filled with a rich cheese-sausage mixture, and then baked until the cheese is golden and the peppers are tender.

Grab Your Ingredients

10-12 whole fresh jalapenos: They bring the heat and are an excellent carrying source for that cheesy, meaty filling.
1 pound of sausage: We always use breakfast sausage but you do you here. You can opt for milk, hot, or even flavored sausages like Italian or chorizo.
8-ounce block of cream cheese: This brings the smooth creamy texture that brings everything together.
1/3 cup shredded mozzarella cheese: Mozzarella melts beautifully and adds another level of cheese flavor and texture.
1/4 cup shredded parmesan cheese: A little shredded parmesan sprinkled on top adds a salty, tangy taste.

How To Make Sausage and Cheese Stuffed Jalapenos

Step-by-step collage for making sausage and cheese stuffed jalapeños, showing ingredients, pepper prep, stuffing process, and adding parmesan cheese before baking.

Prepare the Jalapenos: Cut the jalapenos lengthwise and carefully remove the seeds and membranes. If you prefer your stuffed jalapenos to be milder, be very thorough when removing the seeds. After cleaning, place the jalapenos halves in a bowl of cold water to help mellow their heat slightly.
Brown the Sausage: In a skillet over medium heat, cook the sausage until it is browned and crumbled.
Make the Filling: Lower the heat on the skillet with the browned sausage and add the cream cheese and shredded mozzarella cheese. Stir the mixture until everything is well combined and the cheese is melted and smooth.
Prepare the Jalapenos for Stuffing: Remove them from the cold water, pat them dry with a paper towel, and place them on a cookie sheet lined with parchment paper.
Stuff the Jalapenos: Using a spoon, carefully fill each half of the jalapeno with the sausage and cheese mixture. The filling should be heaped slightly above the pepper for maximum enjoyment.
Top with Parmesan: Sprinkle a little shredded parmesan cheese on top of each one.
Bake: Preheat your oven to 350 degrees. Bake the stuffed jalapenos for 15-20 minutes or until the cheese on top is golden and the jalapenos are tender. The timing will vary based on your oven and the size of the peppers, so keep an eye on them during the last few minutes.
Serve and Enjoy: Once baked, let the stuffed jalapenos cool for a few minutes before serving. These are great on their own or with a dipping sauce.

Sausage and cheese stuffed jalapeños baked to a golden finish, served on a wooden board with a spicy dipping sauce, perfect for an easy, crowd-pleasing appetizer.

Tips, Tricks, Comments and Questions

It’s important to choose the right jalapenos. For the most part, look for ones that are firm, smooth, and uniform in size. Smaller jalapenos will be spicier, while larger ones tend to have a milder flavor.

You can somewhat control the spice level. The heat level of jalapenos can be managed by removing the seeds and inner membranes. If you want some heat, leave a few seeds in the peppers. Conversely, soaking the peppers in cold water after slicing and cleaning the seeds and membranes out can further reduce the heat for a milder flavor.

This recipe is ideal for prepping ahead of time. You can stuff the jalapenos, cover them, and refrigerate them for up to 24 hours before baking. When you’re ready to serve, just pop them in the oven. Watch your time as they make it take a few minutes longer since your filling won’t already be warm when they go in the oven.

These stuffed jalapenos work perfectly with a variety of dipping sauces, like ranch, sour cream, or even a zesty lime dip. In the pictures, I’ve served mine with sour cream topped with Tijon, which is so good! They also work great alongside other appetizers like chips and salsa, guacamole, or wings.

Feel free to mix it up and make it your own. You can mix in other ingredients like crumbled bacon, diced onions, or even corn for added texture and flavor.

If you have leftovers- and that is a big IF! —store them in an airtight container in the fridge for up to three days. Reheat them in the oven to maintain the peppers’ crispness.

My family loves them, my friends love them…..I love them!