Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

In a medium skillet over medium heat, cook the sausage until browned and crumbly. Drain excess fat and set aside to cool slightly.

In a mixing bowl, combine the softened cream cheese, shredded Parmesan, and the cooked sausage. Mix thoroughly until smooth and evenly blended.

Slice each jalapeño in half lengthwise and remove the seeds and membranes. Arrange them cut-side up on your prepared baking sheet.

Using a spoon or small scoop, fill each jalapeño half with the sausage-cheese mixture, pressing it in firmly. Don’t overfill or the mixture may bubble over while baking.

Bake for 20–25 minutes or until the tops are golden brown and slightly bubbly, and the peppers have softened.

Ranch dressing

Chipotle mayo

Sour cream

Hot honey or jalapeño jelly