1 lb bulk pork sausage (I prefer Hot Jimmy Dean)
1 (8oz) pkg cream cheese, softened
1 c freshly shredded parmesan
22 large jalapeno peppers, halved lengthwise, seeded, and ribs removed
Cook sausage until no longer pink; drain fat. Combine sausage with the cheeses. Spoon about 1 tablespoonful into each jalapeno half. Bake on cookie sheets at 425 for 15-20 min or until filling is lightly browned.
Note: I find it helps to use a food processor to combine the sausage and cheeses to break down the sausage. Then, I load it all into a large ziploc bag, snip a corner off the bag with scissors, and pipe the filling into the peppers. EASY!