22 to 25 Jalapeños
1 lb breakfast sausage (for example, Jimmy Dean... or for the veggie types like me, Gimmie Lean... I would suggest the veggie type because w/ the cheese and jalapenos I can't imagine anyone would be able to tell the difference.)
1 package cream cheese
1 cup shredded parmesan cheese
1/4 tsp garlic powder
salt and pepper to taste
Cut the jalapeños in half long-ways. Hallow out the seeds (I just use a spoon to scoop the stuff out) so you have little jalapeño boats. This is where the gloves very much come in handy.
Cook the sausage, making sure that it is broken up into nice and little pieces. Let it cool a bit.
Mix up everything else in a bowl. When all of that is well combined, add in the cooked sausage and mix that in well, too.
Spoon the cheese/sausage mixture into each jalapeño half/boat/shell, about a half teaspoon per shell, depending on the size of your jalapeños.
Put them in a baking dish or a cookie sheet. You can easily make these a day ahead of time and pull them out of the fridge when you’re ready to cook them.
Cook them in a 350 degree pre-heated oven for about 12-15 minutes until the cheese on top of them is just starting to turn brown.
Thanks to Steve and his blog for this recipe. I haven't tried them yet, but he made them the other day and they looked fantastic.