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Donna R. Luis

5-Ingredient Baked Cheesy Sausage Poppers

These baked jalapeño poppers are packed with browned pork sausage, cream cheese, and Parmesan, creating a creamy, savory filling inside tender jalapeño halves. They are easy to prepare, bake until golden, and make a flavorful appetizer or snack.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 40 poppers
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 20 jalapeños halved lengthwise, with seeds and veins removed
  • 1 pound pork sausage such as regular Jimmy Dean’s
  • 1 8-ounce block cream cheese
  • 1 cup grated Parmesan cheese

Equipment

  • Oven
  • Rimmed baking sheet
  • Large skillet
  • Wooden spoon or sturdy spatula
  • Spoon for removing jalapeño seeds and veins
  • Cutting board
  • Chef’s knife
  • Measuring cups
  • Measuring spoons
  • Clean kitchen gloves, if available

Method
 

  1. Preheat the Oven: Preheat the oven to 350°F.
  2. Prepare the Jalapeños: Carefully cut each jalapeño in half lengthwise. Use a spoon to remove the seeds and veins from each half.
    If available, wear gloves while handling the peppers, avoid touching your eyes or nose, and wash your hands thoroughly afterward.
  3. Arrange the Peppers: Place the prepared jalapeño halves in a single layer on a rimmed baking sheet and set them aside while preparing the filling.
  4. Brown the Sausage: Cook the pork sausage in a skillet over medium heat, breaking it up as it cooks, until it is fully browned and cooked through.
  5. Add the Cream Cheese: Add the cream cheese to the cooked sausage and stir until the cheese is fully incorporated into the sausage mixture.
    Continue stirring as needed; it may take some time for the cream cheese to blend completely.
  6. Mix in the Parmesan: Add the grated Parmesan cheese to the sausage and cream cheese mixture. Stir until the Parmesan is evenly combined throughout the filling.
  7. Fill the Jalapeños: Spoon the sausage mixture into the prepared jalapeño halves, filling each pepper with the cheesy sausage mixture.
  8. Bake the Poppers: Place the filled jalapeños in the 350°F oven and bake for 20–25 minutes, until the filling is hot and the poppers are golden.
  9. Cool and Serve: Remove the baked jalapeño poppers from the oven and allow them to cool before serving.

Notes

  • The jalapeño poppers can be assembled ahead of time and baked later.
  • Store assembled or leftover poppers in the refrigerator for up to 3 days.
  • Wear gloves when preparing the jalapeños if available, and wash your hands thoroughly after handling them.
  • Remove the seeds and veins carefully to prepare the peppers for filling.
  • Stir the cream cheese into the browned sausage until it is fully incorporated before adding the Parmesan.
  • Let the baked poppers cool slightly before serving.