Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
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Not your average stuffed jalapeno popper. Couldn't find a recipe that I liked so made these loaded with everything I like! Hope you like them just as much as I do. Serve with sour cream and guacamole.

Recipe Summary

10 mins
30 mins
20 mins
1 hr
24 jalapeno poppers


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Fill a large bowl with ice and cold water and set aside. Slice a thin piece from the bottom of each pepper to stop peppers from rolling onto their sides when baking.

  • Bring a large pot of water to a boil over medium-high heat. Drop each pepper carefully into the water and boil 2 minutes. Remove peppers from water and place in the bowl of ice water.

  • Cook turkey sausage in a skillet over medium heat until browned, about 3 minutes. Drain excess fat. Stir in Cheddar cheese, cream cheese, Parmesan cheese, ranch-flavored seasoning, and garlic.

  • Remove peppers from water and drain. Fill each pepper with sausage mixture, forming a mound. Place filled peppers on a baking sheet; place in the freezer until just frozen, about 20 minutes.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Mix bread crumbs with butter. Press into the top of the sausage filling.

  • Bake in the preheated oven until bread crumbs are golden brown and cheese starts to bubble, 25 to 30 minutes.

Cook's Notes:

If desired, you may freeze until ready to bake. These are a great finger food to make ahead of time.

This recipe might leave you with leftover filling. Save to use when you make more jalapeno poppers, or also use as a dip.

Nutrition Facts

291 calories; protein 15.5g; carbohydrates 12.5g; fat 21.6g; cholesterol 70.9mg; sodium 670.3mg. Full Nutrition