1 Tablespoon oil
1 pound mild Italian sausage
1/2 red onion, finely chopped
2 cloves garlic, finely chopped
8 oz. cream cheese
1/2 cup shredded mozzarella cheese
Salt, to taste
Cut each jalapeno in half, and scoop the seeds out with a spoon.
Place each half skin side up on a foil lined baking sheet.
Cook in a 350* oven for about 10 minutes. Jalapenos should be softened but still firm.
In a medium saute pan or skillet, heat up the oil.
If the sausage has casings, remove them by cutting a slit down the length of the link, and remove the meat.
Brown sausage for about five minutes.
Add red onion and garlic. Cook for another five minutes.
Remove meat mixture from the pan, and stir in cream cheese and mozzarella.
Stuff each pepper, and place skin side up on the baking sheet.
Broil on low for about three minutes, or until the cheese bubbles.
If you are making these to bring to a tailgate or barbecue, stuff the peppers, then wrap them in foil. Toss them on the grill, and cook until the cheese is melted.