Sausage Stuffed Jalapenos ---- From Beth Hott

1 pound bulk pork sausage

1 (8 oz) package cream cheese, softened

1 c (4 oz) shredded Parmesan cheese

22 jalapeno peppers, halved lengthwise and seeded

In a large skillet, cook the sausage over medium heat until no longer pink; drain. In a small mixing bowl, combine the cream cheese and Parmesan cheese; fold in sausage.

Spoon about 1 tablespoonful into each jalapeno half. Place in two ungreased 13 X 9 X 2 in baking dishes. Bake uncovered at 425 for 15 – 20 minutes or until filling is lightly browned and bubbly. Serve with ranch dressing if desired.

Note: These are not as hot as you might think. I try to find the smaller size jalapenos and there is enough filling to do more than 22.