Here’s a new twist to my stuffed mushroom caps. I used fresh jalapenos instead of mushrooms. WOW they were AMAZING!!
8 fresh jalapenos; sliced in half length wise & seeds removed
2 tablespoon vegetable oil ; divided
4 ounces bulk Italian sausage
1/2 cup sliced green onions
2 garlic cloves ; minced
1/2 teaspoon rosemary
1/4 cup shredded mozzarella cheese
2 tablespoon grated Parmesan cheese
Heat oven to 400 degrees.
Place jalapeno halves on a parchment lined cookie sheet and set aside.
In a large skillet add 1 tablespoon oil over medium heat.
Remove casing from the sausage and add to skillet, with a rubber spatula break sausage into smaller pieces, for about 5 minutes, until cooked through.
When the sausage is fully cooked add green onion, garlic, rosemary.
Remove from heat; and the Parmesan cheese and stir just until cheese melts.
Stuff jalapeno halves with sausage mixture; sprinkle with 1/4 cup mozzarella.
Bake 15 to 20 minutes, until jalapenos are tender.