Air date: September 23, 2004. Source: Chef John Folse.
Prep Time: 1 Hour
Yields: 6 Servings
These stuffed peppers are sure to spice up any tailgate party. They are also a wonderful hors d'oeuvre at any event.
1 pound bulk Creole green onion pork sausage
20 jalapeño peppers, seeded and split lengthwise
1/4 cup minced tasso
1/2 cup minced onions
1/2 cup minced celery
1/2 cup minced red bell peppers
1/4 cup minced garlic
1/4 cup chopped parsley
1 (11.5-ounce) container Bittersweet Plantation Dairy Creole Cream Cheese
1 cup shredded Parmesan cheese
salt and cracked black pepper to taste
ranch dressing or favorite dipping sauce, optional