Surplus jalapenos in the vegetable garden? No problem. This recipe is a favorite appetizer.

1 pound bulk pork sausage

8 oz. package of cream cheese, softened

1 cup shredded parmesan cheese

22 large jalapeno peppers, halved lengthwise and seeded.

Cook the sausage over medium heat until brown; drain. In a small mixing bowl, combine the parmesan and cream cheeses; fold in the sausage. Spoon about 1 tbs. into each jalapeno half. Place in two, ungreased, 13 x 9 baking dishes. Bake uncovered at 425 for 15-20 minutes or until bubbly. Serve with ranch dressing, if desired.

Diced peppers, onions and garlic can also be added to the mixture. Use plastic gloves to protect your hands and eyes when cutting and seeding peppers.

Bob Burgoyne