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Loaded Stuffed Jalapeno Poppers

"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."

Ingredients :

• 12 jalapeno peppers, seeded
• 8 ounces turkey breakfast sausage (such as Bob Evans®), casings removed
• 2 cups finely shredded sharp Cheddar cheese
• 1 (8 ounce) package cream cheese, softened
• 1 cup shredded Parmesan cheese
• 1 (1 ounce) package dry ranch-flavored seasoning mix
• 1 teaspoon minced garlic, or more to taste
• 1 1/2 cups panko bread crumbs
• 2 tablespoons butter, melted

Instructions :

Prep : 10M	Cook : 12M	Ready in : 1H

• 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.

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.

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