I found this recipe years ago in Taste of Home magazine when I had an abundance of peppers from our garden. Where ever I take them, everyone asks for the recipe. They are SO GOOD! You can make them with any type of pepper. They also freeze well. Prepare as directed but do not bake - put in a sealed freezer container.
bulk pork sausage
cream cheese, room temperature
parmesan cheese, shredded (4 oz)
peppers (banana, jalapenos or bell)
ranch dressing (optional)
1In a skillet, crumble and brown sausage. Drain well. In a medium bowl, combine cream cheese and parmesan cheese. Fold in sausage.
2Take peppers and cut in half. Remove seeds (if you are using jalapeno peppers, use rubber gloves). Take sausage mixture (approx. 1T) and put inside of peppers - pushing down slightly. Place on a aluminum foil lined sheet cake pan and bake @ 425 degrees for 15-20 minutes. Baking time may vary a bit depending on the type of pepper you use. This is based on jalapenos.
3Ranch dressing for dipping is optional.