This is one of my go-to recipes for hors d’oeuvres. Not only is it a piece of cake to make, it always seems to please everyone. The earthiness of the mushroom pairs so well with the saltiness of the bacon. Read more
When my husband mentioned last year that he wanted to throw a Super Bowl party, I was thrilled, not because I’m an avid football fan (I really just watch for the commercials), but because I couldn’t wait to plan the menu. I took a little gamble on these because I had never made them before but there were definitely a hit. They are hot (but could be mellowed a bit by using a banana pepper or something else along that same level of spiciness). No one seemed to mind, however, even as tears streamed down their cheeks.
1 lb ground pork sausage
8 ounces cream cheese, softened
1 cup Parmesan cheese, shredded
1 lb large jalapeno peppers, halved lengthwise and seeded
1 lb bacon, cut in half
Preheat oven to 425. Brown sausage over medium heat; drain grease.
In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon of sausage mixture into each jalapeno half.
Wrap one half bacon slice around jalapeno and secure with a wooden toothpick.
Arrange stuffed halves in baking dishes.
Bake 20 minutes in the preheated oven, until bubbly and lightly browned.
For more great low carb Super Bowl snacks see here.