These spicy sausage-stuffed jalapeño poppers are the ultimate party appetizer—bold, creamy, and irresistibly satisfying. Each jalapeño half is packed with a flavorful blend of cooked sausage, cream cheese, and Parmesan, then baked until perfectly golden and bubbly. Whether I’m hosting a game-day gathering or just want something indulgent and delicious, these little bites always steal the show. Spicy Sausage-Stuffed Jalapeño Poppers

Why You’ll Love This Recipe

I love this recipe because it’s simple to prepare yet delivers big flavor. The spicy kick from the jalapeños balances beautifully with the rich creaminess of the filling. It’s also incredibly versatile—I can prep these ahead, freeze them, or customize them with different cheeses and meats. Plus, they’re bite-sized and perfect for sharing.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

20 fresh jalapeño peppers (halved lengthwise, seeds removed)
1 lb ground sausage
8 oz cream cheese, softened
1 cup shredded Parmesan cheese

directions

I start by preheating the oven to 425 °F (220 °C) and lining a baking sheet with parchment paper.
Then I cook the ground sausage in a skillet over medium heat until it’s browned and fully cooked. I drain off the grease and let it cool slightly.
In a mixing bowl, I combine the cooked sausage with the softened cream cheese and shredded Parmesan until the mixture is smooth and well combined.
I arrange the jalapeño halves, cut side up, on the baking sheet and fill each one with the sausage-cheese mixture.
I bake them for 20 to 25 minutes, until the tops are golden and the filling is bubbly.
Once they’re out of the oven, I let them cool for a few minutes and serve them warm.

Servings and timing

Yield: 20 stuffed jalapeño halves (serves about 6–8 as an appetizer)
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

When I want to switch things up, I use spicy Italian sausage for an extra kick or swap the Parmesan with sharp cheddar or Monterey Jack.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 350 °F oven for about 10 minutes until heated through. If I’ve frozen them before baking, I just place them straight into the oven and add an extra 5 to 10 minutes to the baking time.

FAQs

How spicy are these jalapeño poppers?

It really depends on how many seeds and membranes I leave in. If I remove them completely, the heat is much milder. Leaving some in definitely cranks up the spice.

Can I make these ahead of time?

Absolutely. I often prepare them in advance and refrigerate them unbaked. They hold up well and bake beautifully just before serving.

Do I need to wear gloves when handling jalapeños?

I always wear gloves because jalapeños contain capsaicin, which can irritate the skin and eyes. It’s a simple step that saves a lot of discomfort later.

Can I use another type of pepper?

Yes, I’ve tried this recipe with mini sweet peppers when I wanted a non-spicy version. It’s a great option for guests who don’t like heat.

What sauces go well with these?

I like serving them with ranch dressing, sour cream, or a spicy chipotle mayo for dipping. It adds another layer of flavor and cools down the heat.

Conclusion

These spicy sausage-stuffed jalapeño poppers are everything I want in a crowd-pleasing appetizer: bold flavor, creamy texture, and just the right amount of spice. They’re easy to prepare, even easier to devour, and always a hit at the table. Whether I’m serving them fresh or pulling them from the freezer for a quick snack, they never disappoint.