Feb 23 and we're cooking

A quick update with a recipe I just can't get enough of. My wife got me started on stuffed Jalapenos but one thing I dislike is spicy food. They were kind of addicting but the heat I could do without. Some tmes one would be particularly hot and that would end it for me. I know I'm a whimp but that is just how it is.

Anyways I found a hybrid Jalapeno called Fooled You which peeked my interest. It has all the taste of the peppers but none of the heat. I'll try it I figured and yes it lives up to it's description. The plants are extremely productive and produce beautiful and abundant Jalapenos without even a hint of heat. The flavor is fantastic!!

So what do we do with a bowl of them? We stuff them of course. Here they are in all their glory rinsed and ready to be processed into sausage stuffed Jalapeno goodness.

The recipe I found calls for 22 peppers, 1 8oz pkg of cream cheese, 1 lb of sausage, and 1 cup of shredded fresh Parmesan cheese. Since this isn't a science experiment I used

1 lb pkg of Tennessee Pride mild sausage.
1 8oz pkg of cream cheese and what was left of an opened pkg which was about 4 oz
what was left in the Parmesan container which was a little more than a cup.
Enough peppers to use up the mixture.

It says to put one tbsp of mixture into each pepper but I put less because I really like the flavor of these peppers cooked and don't want it to get drowned out from the stuffing flavor.

I halved the peppers and removed the seeds from them. Then placed them on a foil lined cookie sheet.

I let the cream cheese get warm and then mixed in the Parmesan cheese.

Then added the browned and drained sausage.

Mixed it well. Maybe not well but pretty good any way.

Then put just enough in each half pepper to cover the bottom of the half.

The recipe says to bake in the oven at 425 for 15 to 20 minutes so I opted for 15 since I don't fill my peppers too full.
15 minutes later here is the awsomeness that comes out of the oven!!

Needless to say most get eaten before they go into to fridge for later.

Next for tonight we are going to steam some Broccoli fresh from the garden. Here is what we have to harvest:

One not quite ready...

And the next crop won't be too far off...