Sausage-Stuffed Jalapenos

Sausage-Stuffed Jalapenos 1 pound bulk pork sausage 1 package (8 ounces) cream cheese, softened 1 cup (4 ounces) shredded Parmesan cheese 22 large jalapeno pepper, halved lengthwise and seeded Ranch salad dressing, optional In a large skillet, cook the sausage over medium heat until no longer pink; drain. In a small bowl, combine the cream cheese and Parmesan cheese; fold in sausage. Spoon about 1 tablespoonful into each jalapeno half. Place in two ungreased 13-in. x 9-in. baking dishes. Bake, uncovered, at 425° for 15-20 minutes or until filling is lightly browned and bubbly. Serve with ranch dressing if desired. Yield: 44 appetizers. Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.