“Cheesy” Sausage Stuffed Jalapenos {Paleo, Keto, & Whole30}

One of my husband’s favorite appetizers is cream cheese stuffed jalapenos wrapped in bacon. This is my healthy (dairy-free) ode to those!

There is no bacon in these, but feel free to wrap them in bacon too!

…if your heart so desires!

Simply filling these with this sausage and “cheese” mixture was more my style. I love some good sausage!

Sometimes, bacon wrapped things just don’t get crispy enough for my liking.

I’d rather just eat the side of crispy bacon!

If you’re serving more than 3-4 people, you may want to double up this recipe. They can go quick! (if you’ve noticed, I’m keeping this post short and direct. Who usually reads a food blogger’s ramblings up in this section?)

Don’t forget to save this recipe and pin it to your Pinterest board for later!

For more healthy appetizers check out Chicken Tenders from Our Oily House and Garlic Green Olive Hummus from The Radiant Chef!

Print Recipe

Whole30 "Cheesy" Sausage Stuffed Jalapenos

Prep Time

5 minutes

Cook Time

35 minutes

Servings

halves

Ingredients

• 8-9 Medium jalapenos cut in half longways - seeds removed
• 1/2 lb Ground pork sausage no sugar added for whole30 compliance
• 2 tbsp Minced onions
• 3/4 cup Raw cashews
• 5 oz Cauliflower rice cooked*
• 1/2 cup Nutpods sub dairy free creamer of choice
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 1/2-1 tsp Pink salt more to taste
• 1/4 tsp Black pepper
• Spray avocado/coconut oil

Prep Time 5 minutes Cook Time 35 minutes Servings halves Ingredients 8-9 Medium jalapenos cut in half longways - seeds removed 1/2 lb Ground pork sausage no sugar added for whole30 compliance 2 tbsp Minced onions 3/4 cup Raw cashews 5 oz Cauliflower rice cooked* 1/2 cup Nutpods sub dairy free creamer of choice 1 tsp Onion powder 1 tsp Garlic powder 1/2-1 tsp Pink salt more to taste 1/4 tsp Black pepper Spray avocado/coconut oil

Instructions

1. In a saute pan over medium heat, brown sausage with minced onions. Be sure to break it up into very small crumbles.
2. Preheat oven to 450 degrees.
3. While the sausage is browning, in a food processor or high-powered blender, combine the cashews, cauliflower rice, Nutpods, and seasonings until extremely smooth. You may have to stop the blender/food processor and scrape down the sides a few times.
4. Once the sausage is browned, add the cashew mixture and cook for 1-2 minutes until very thick.
5. Taste test and see if it needs more salt.
6. Scoop 1-2 tbsp of filling into each jalapeno half. I'm usually able to fit 2 heaping tbsp in each half. If the jalapenos are TOO big, they'll be more flimsy once they're cooked.
7. Arrange the jalapenos onto a lined baking sheet and bake for 12 minutes.
8. After 12 minutes, remove from the oven, spray the tops with avocado/coconut oil, and bake for another 12-13 minutes until browned and slightly crispy on top.**
9. Allow to cool for 3-5 minutes in order to set up slightly and make handling easier. (...if you can wait that long!)

Recipe Notes

*I like to use the 10 oz steamer microwaveable bags of organic cauliflower rice (from Walmart). We eat this at least every other night. So I use about 1/2 of a bag for this recipe and save the rest for leftovers the next day. OR double this batch and use up the whole bag! 

**You can omit the spray, if you don't have any. I just like how it helps it get a little extra crispy in the oven!