• lg. jalapeno peppers
• 8-oz. fat free cream cheese
• 1 lb. hot or sage rolled sausage, can use half of each
• 1 C. white cheddar cheese or mozzarella cheese
• 1/2 C. Parmesan cheese
• 2 Tbs. garlic powder
• 2 Tbs. onion powder
• 1 tsp. season salt
• 1/2 tsp. black pepper

Cut peppers in half. Start off by seeding and deveining your peppers. Boil them for 5 minutes. Cream the sausage, all your cheeses, garlic powder, onion powder, season salt and pepper together. Make sure you do not cook the sausage.

Drain peppers. Run cold water over them so you can handle them. Once this is done, they are ready for the grill. You can smoke them with hickory if you want. The grill should be on low if your grill is a direct heat. If it isn't, grill them on high for 30 minutes. Let cool just enough so the cheese wont burn your mouth.