Ingredients:

  • 1.5 lbs jalapeños
  • 12 strips turkey bacon
  • 1 lb ground breakfast sausage
  • 8 oz reduced-fat cream cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper

Instructions:

  1. Slice each jalapeño lengthwise down the center and use a small spoon to scrape out the seeds and white membranes until smooth.
  2. Place the ground sausage in a skillet over medium-high heat and cook, breaking it apart with a spatula, until fully browned.
  3. Drain all excess rendered fat from the skillet completely.
  4. Stir in the minced garlic and sauté for 30 seconds until fragrant.
  5. Transfer the meat to a mixing bowl and fold in the softened reduced-fat cream cheese, Parmesan, smoked paprika, and black pepper until the mixture is a uniform pale gold color.
  6. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  7. Spoon or pipe approximately 1 tablespoon of the sausage mixture into each jalapeño half.
  8. Wrap the stuffed peppers with halved turkey bacon strips.
  9. Bake at 425°F until the peppers are blistered and the filling is mahogany-colored.