Jalapeno Poppers

It is fall in the garden, and the late summer veggies are trying very hard to beat winter by multiplying and being extremely prolific.  This is the time for jalapeno poppers.  I have a few tips for making this delicacy.

1)    I buy the inexpensive latex exam gloves by the box, as I wear contacts, and learned a lesson about any type of hot pepper a long time ago.

2)    Cut all the jalapeno in half, and seed them with the latex gloves.  I also learned that leaving even one seed will multiply the hot quotient, so I rinse all the peppers thoroughly.  This recipe is for approximately 30 jalapeno peppers cut in half..

3)    While the peppers are waiting, I prepare the filling.


1 sage sausage

8 ounce package of cream cheese

1/2 cup bread crumbs

1/2 cup parmesan cheese

1 tsp. thyme

1 tsp. black pepper

salt to taste.

Sauté the sausage.  Break up pieces very small, and add all other ingredients.  Mix well, and stuff about 1 teaspoon of filling per popper.  Bake for 45-60 minutes at 350 degrees.