Stuffed Jalapenos

These stuffed peppers have simple ingredients and are a breeze to make.  They are always a crowd pleaser around these parts.  Be sure to buy large jalapenos because they tend to be milder.  I was jumping for joy when I walked into Wal-mart yesterday and they had a huge bin of super sized jalapenos.
Ingredients:

• 1 lb. ground sausage ( I use Jimmy Dean regular)
• 1 80z pkg cream cheese
• 1 Cup parmesan cheese shredded
• 22 large jalapeno peppers, halved lengthwise and seeded
• ranch dressing for dipping

Let me begin by saying it is VERY important to wear gloves while handling the jalapenos.  I know this because I learned this the hard way.  I made these on Christmas Eve one time and forgot to wear gloves.  I spent the entire evening with my hands in ice water.  My hands didn’t stop burning until the next day.  I also have a really funny story about my ex and the deer camp and some chili he was making.  Let’s just say, nature called and he didn’t wash his hands after chopping jalapenos.  I’ll leave the rest of the story to your imagination.  Snicker, snicker, snort.  I still get a kick out of that, what a dip!
Okay, back to business.  In a large skillet, cook the sausage over medium heat until no longer pink; drain renderings.  In a small mixing bowl, combine the cream cheese and parmesan cheese; fold in sausage.
Spoon about 1 tablespoon into each jalapeno half.  Bake on a cookie sheet, uncovered at 425 degrees for 15-20 minutes until lightly browned and bubbly.
Serve with ranch dressing for dipping.