Popper perfection: Sausage and cheese

Last week I wrote about stuffing sweet peppers with five cheeses. This week I’m kicking up the heat with a recipe for stuffed jalapeno peppers.

I don’t often have good luck with recipes I find on Facebook. Most of the ones I’ve tried have been lacking in either flavor or eye appeal. And in some cases I’ve doubted whether the person posting the recipe as original had even made it, because what the recipe said, what was pictured and what I ended up with were very different things.

But this one — which combines fiery peppers, spicy sausage and creamy cheese — lived up to my expectations. As well as my dinner mates’.

The mozzarella cheese is my addition. I wanted peppers with a little gooey-meltiness to them. If you prefer to make the original recipe, omit the mozzarella and use 1 cup grated parmesan cheese.

If you like it hot but not too hot, use mild sausage or miniature sweet peppers.

Sausage and Cheese Poppers 12 to 18 ounces bulk or link hot Italian sausage, casings removed if using links 1 (8-ounce) block neufchatel or cream cheese, softened ½ cup freshly grated parmesan cheese ½ cup shredded mozzarella cheese, plus more for sprinkling 16 to 20 fresh jalapeno peppers

Heat oven 425 degrees. Line a rimmed baking sheet with foil.

In a large skillet, cook sausage until browned, breaking it up as it cooks. Drain. Return sausage to skillet and stir in cream cheese, ½ cup parmesan cheese and ½ cup mozzarella cheese, stirring until cheeses melt. Set aside.

Cut each pepper in half lengthwise through the stem. Remove and discard seeds and membranes. Fill each jalapeno half with sausagecheese mixture. Sprinkle with mozzarella.

Bake 10 to 15 minutes or until filing is hot and tops are browned.

Makes about 4 servings.