So I stuffed these babies up with some fresh sausage and some Cabot Garlic & Herb cheese (which gave a nice added flavor), and served it as a meal. For those who like a little spice, but can't handle a full plate, I suggest serving these as appetizers with a creamy dipping sauce.
Be careful! While you prepare these, keep a cool washcloth and a small bowl of milk on hand, just in case you get the oils that cause the burning on your hands or face. The washcloth is soothing, and the milk with helps to break down the chemicals that cause the burning. Not that I'm speaking from experience or anything. Really.
Sausage and Herb-Cheddar-Stuffed Grilled Jalapenos Ingredients:
15 large jalapeno peppers
1/2 lb ground sausage (I used hot Italian sausage straight from Blood Farm - yes, that's really their name)
2 tbs of olive oil
2. Chop the tops of the jalapenos. Do not discard as you'll be reattaching them - in fact, you may want to keep the tops next to the pepper
3. Without cutting the exterior of the pepper, take a small knife and cut a deep X into the inside pepper, then turn upside down and gentle twist the knife back and forth until the ribs and seeds are removed
4. Using a spoon, fill the peppers 1/4 with shredded cheese
5. Again using a spoon, fill the peppers with sausage until mostly full
6. Top off the sausage with one more spoonful of cheese
7. Using a toothpick, secure the tops of the jalapenos back on the peppers to minimize leakage.
8. Coat the peppers in olive oil
8. Heat the grill to medium, and place the stuffed peppers on the top rack of the grill. Cook for 5-7 minutes, or until you easily pierce the skin. Be VERY careful removing them from the grill - they will collapse and the contents will pop out unless gently handled
I apologize for the quality of this picture, but I thought the peppers looked kind of adorable on the top rack of the grill...kind of like this little guy...
...which made a fantastic accompaniment to a meal that pleases the taste-buds while burning them right off!
Questions? Additions? Comment below, or email CutsEveryday@gmail.com.