Stuffed Jalapeños

by Doris Hunter and Betty Dickerson of Quitman, Arkansas

Ingredients:

12 jalapeño peppers, halved lengthwise and seeded
hot sausage to taste (the chefs used Jimmy Dean brand sausage)
12 pieces cheese or to taste (the chefs used Velveeta brand)

Preparation:

Stuff each jalapeño half with sausage. Wrap each individually in a small foil square. Place on grill for five to 10 minutes or until peppers are soft. Top each with a piece of cheese and grill until cheese is melted.

If you'd rather prepare this dish in an oven, preheat oven to 400 degrees. Place peppers in oven and cook for four to five minutes or until peppers are soft. Continue the recipe as directed. Serve peppers with crackers.

Yield: 10 servings