Ingredients
24 jalapeno peppers
1 pound Bob Evans breakfast sausage
2 cups Bisquick
1 - 16 oz. pkg shredded cheddar cheese
1 Tbsp crushed red pepper flakes
1 Tbsp garlic powder
1 - 16 oz brick Monterey Jack cheese, cubed
Preparation
Preheat oven to 325. Cut the top from each jalapeno pepper. Remove and discard seeds and pulp using a vegetable peeler. In a medium bowl, mix sausage, baking mix,cheddar cheese, crushed red pepper, and garlic powder. Stuff jalapenos with cubes of Monterey Jack. Shape sausage mixture around the jalapenos to enclose the pepper like a crust. Arrange covered jalapeno on baking sheet. Bake 25 minutes in the preheated oven, until lightly browned.
