Recipe from Mari Williams of Mississippi

1 pound bulk pork sausage
1 package (8 ounces) cream cheese, softened
1 cup (4 ounces) shredded Parmesan cheese
22 large jalapeno peppers, 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 mixing bowl, combine the cream cheese and Parmesan cheese; fold in sausage. Spoon about 1 tablespoonful into each jalapeno half. Place in two un-greased 13-in. x 9-in. x 2-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.

* Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.