Sausage Stuffed Jalepenos

These sausage stuffed jalapeños are also filled with cream cheese and baked to perfection. Trust us when we say they’re a must-have appetizer at your next party.

This appetizer has become one of our go-to’s! It’s simple, very flavorful and is great at any function. Make this with our Jalapeño Popper Dip and watch the crowds come flocking.

Sausage Stuffed Jalapenos on white plate

easy & yUMMY party food

We love food, and we especially center most of our family get together and parties around the menu. At almost every function, we love to have appetizers. That’s mostly because they’re simple, delicious and everyone loves them.

Today, we wanted to share a recipe for stuffed jalapeños – they have become one of our favorite appetizers and we were reminded about this when we made them last week and had them devoured in about 2 minutes.

With a delicious sausage and cream cheese mixture, these shelled peppers become the perfect little food to fill and enjoy (it’s right up there with our jalapeno popper dip.)

Since the peppers are seeded in this recipe, there isn’t much spice – that is unless you use spicy sausage or add some heat to the cream cheese mixture which is possible. We thought they were perfect as is using pork sausage.

Cut, halved and seeded jalapenos for stuffed jalapenos

How to Make Stuffed Jalapeños

Let’s begin by saying that the combination of sausage and cream cheese is better than anyone can imagine. In fact, we love the combo so much we’ve used it in several recipes, including Crescent Sausage Bites and Crescent Roll Sausage Bake. It’s delicious!

COOK SAUSAGE. Before adding the cream cheese, you will make sure you cook your sausage. Again – we like pork sausage but you can also use spicy if you want some heat in your pepper.

CUT PEPPERS. While your sausage is cooking, cut each jalapeño pepper in half, length-wise and seed the peppers. Set aside.

MIX + STUFF. In a medium bowl, combine your sausage, cream cheese and Parmesan cheese and mix well. Fill each halved pepper with the sausage and cream cheese mixture and place in a baking dish.

BAKE. Bake at 425 for about 20 minutes. Serve on it’s own or with ranch dressing.

VARIATIONS: This recipe is so easy to change up based on what your meat or cheese of preference is.

If you aren’t much of a sausage fan, chicken and bacon both work great in this recipe. Also, if you want to change up the cheese mixture, you can use your favorite cream cheese and shredded cheese for the filling.

Sausage and cream cheese stuffed jalapenos


How to fry stuffed jalapeños? Frying these stuffed jalapeños turns them into jalapeño poppers. You can do this by making this recipe as directed, except stopping before you bake.

To fry, place 1 cup milk in a bowl and 1 cup flour in a bowl. Dip the stuffed jalapeños into the milk and the into the flour, then back into the milk.

From there you will dip the peppers into a bowl of breadcrumbs making sure they are coated. Then fry in a medium pan for a few minutes each side or until it’s golden brown.

Can you grill these? Yes, you can! Just make the stuffed peppers as directed and place on grill rack. Cover and grill peppers for about 8 minutes or until the bottoms of the peppers are charred and the cheese mixture is slightly browned.

How to store stuffed jalapeños? We rarely have leftovers of these sausage stuffed jalapeños, but if we did, we’d place them in an air-tight container and place in the fridge for 2-3 days. Reheat in the microwave or on low in the oven.

Cream Cheese and Sausage Stuffed Jalapeno Peppers

We love this recipe and can’t wait to have them again. They’re very simple and always a hit!

For more jalapeño recipes, check out:

Sausage Stuffed Jalapeño Recipe

5 from 15 votes
These sausage stuffed jalapeños are also filled with cream cheese and baked to perfection. Trust us when we say they're a must-have appetizer at your next party.
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10
Calories 377 kcal
Author Lil' Luna


  • 1 lb ground pork sausage
  • 8 oz cream cheese softened
  • 1 cup parmesan cheese shredded
  • 1 lb jalapeño peppers (about 20) fresh, halved lengthwise and seeded
  • 8 oz ranch dressing (optional) for dipping


  • Cook sausage in a skillet over medium heat until evenly browned. Drain grease.
  • In a bowl, mix the sausage, cream cheese, and Parmesan cheese.
  • Spoon about 1 TB sausage mixture into each jalapeño half.
  • Arrange stuffed halves into a baking dish. Bake at 425 for 20 minutes, until bubbly and lightly browned. Serve with Ranch dressing.


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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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  1. My Husband would love these so much. He doesn’t get to have many spicy foods because of the kids, and he would probably love them as an appetizer for Father’s Day. Thanks so much for sharing!

    1. That would be a great day to give him, his own special recipe! These are so good and definitely have a kick to them:) Thanks for stopping by!

  2. 5 stars
    I had no idea how much I would love these, until now!! Made them for an appetizer & they were super easy to make & so delicious!! I loved the mixture!

  3. 5 stars
    Delicious! I use to prefer stuffed peppers but now i prefer stuffing JALAPEÑOS for the extra kick. great RECIPE!

  4. 5 stars
    My husband is A jalapeno fan. This recipe is Really easy to follow. I love the added instructions on how to grill and fry. Thanks for posting.

  5. 5 stars
    It is hard for me to even get one of these when i make them because my family absolutely loves them!! do not microwave them though with thte stem on

  6. 5 stars
    tHESE stuffed jalapenos are delicious. Made just as directed; although i par-boiled the whole peppers for 5 minutes in boiling water — this takes some of the oil out and helps along with the removal of the seeds and membranes when cut. will be making them again for sure. : )

    1. Sure! I think celery would be a great substitution! Let me know how it turns out. I’d love to hear!

    1. You could but they really do taste better when served warm. You could make them ahead and them pop them in the microwave on low for about 20-30 seconds.

    1. Yep! I’d suggest having them freeze for a couple hours lying flat on a tray until they are solid, then you can move them to a freezer bag to store.