Directions: |
Directions:Heat oven to 375. Prepare a large baking pan with nonstick cooking spray. For easier clean-up I like to line my pan with parchment paper (keeps the sausage balls from sticking), or line the pan with aluminum foil, lightly sprayed with cooking oil.
In a large bowl, mix together the almond meal, oat fiber and baking powder - mix until blended.
Next add ground sausage and shredded cheese. Use your (clean) hands to mix together the ingredients.
Set that aside and wash your hands again.
Open the can of jalapeños and drain the juice. Discard any carrots that might be included.
Remove a pepper from the can and slice off the top. Cut down the middle lengthwise and open up the jalapeño. Use a spoon to scrape out the seeds and any membrane for a nice clean jalapeño.
Then cut the cleaned jalapeño in half. Repeat the process until you have a plateful of prepped pepper pieces.
Next, use a spoon and stuff each pepper piece with cream cheese. Since the peppers are cut, you’ll just wrap them around the cream cheese. Repeat until all the pepper pieces have been stuffed.
Next, get a large palmful of sausage mixture. Spread it into a palm-sized patty.
Place a stuffed pepper piece in the middle of the patty. Then work the patty around, sealing the stuffed jalapeño inside. It’s important to make sure there are no cracks, or parts of the jalapeño poking out.
Place in prepped pan and repeat until all the stuffed peppers have been used. If you have a little bit of sausage mixture left over, that’s okay! You can always bake up a small batch of regular sausage balls with any leftovers.
Bake at 375 for about 30 minutes, until fully cooked and crispy on the outside. |
This recipe for Armadillo Eggs is from