Stuffed Jalapenos

This is a great appetizer that goes especially well with a rowdy occasion such as a football game party. (Some may even say that these snacks go great with beer!)

You can do the preliminary work ahead of time and simply pop them in the oven when it's game time. I will give quantities, but as with most recipes, varying portions won't ruin a dish; it will only affect the taste and texture and since people have different preferences, you can skew things your way.

15 jalapenos, halved lengthwise. (Remove seeds & membranes)
1 - 2 T Cooking oil

¼ C minced onion (I prefer red)

¼ C minced bell pepper (Red for color)

3 T minced garlic

2 Lbs. Bulk Italian sausage

2 C Mascarpone or cream cheese

¼ C grated Parmesan, plus more for garnish

½ C Shredded Mozzarella

Minced chives for garnish

Preheat oven to 300° F. Place jalapenos on cookie sheet and roast for 5 minutes. Remove and allow to cool.

Heat oil in a skillet. Add onions, peppers, and sausage. Cook until sausage is browned. When you have a couple of minutes of cooking time remaining, add the garlic. (Cooking it too long can make it bitter.) Remove from heat and place in a large bowl to cool until you can work with it. 

You might want to use surgical gloves to keep you from wearing that garlic and onion scent for days. They'll also give you a slight heat barrier. Add the mascarpone (or cream cheese) and Parmesan. Mix thoroughly and season with salt and pepper. Fill each jalapeno half and top with Mozzarella, then Parmesan.

Bake for 5 minutes or until cheese has melted. Remove from oven and garnish with chives.