While we were in Texas, our daughter made a snack (twice) that I liked immensely, and which had my husband delirious. She got the recipe off Pinterest, which led back to an Allrecipes.com page, but of course I can't print as my own THAT version! :-)
So i'm going to make a couple of minor changes then brag that they're a product of my own genius! ...No, i'll just make a few comments and a few suggestions, and leave credit where it was earned. :-) First, I had commented recently that our "chocolate" peppers are doing well, and that we found the only one we've tasted very nice -- rich and a little smoky, and not very hot. The label that came on the plant didn't elaborate as to exactly what KIND of chile it was, so I went googling....
There is a "chocolate" pepper which is a type of habanero, but this one isn't that. Habaneros are HOT (and small), and this was just pleasantly warm. The site http://chilipeppermadness.com/chili-pepper-types.html#.U_o9kMsg-5c leads me to believe that it's most likely a pasilla. Poblanos also ripen to brown -- could be that, but it never went reddish. No matter -- poblanos are lovely peppers -- if you get those, the dish will be delicious, too.
Although jalapeños are a terrific size for appetizers, making these in a larger size could convert them from snack to entrée, and for those of us who eat MEALS, that's a good thing. Ergo, larger peppers done this way become a version of chiles rellenos (stuffed peppers) ... a wonderful dish! All sorts of peppers exist in the world, sweet and spicy, and they can be filled with an infinite array of things -- WIN/WIN! :-D
CHILE PEPPERS STUFFED WITH CHEESE AND SAUSAGE
1# sausage -- breakfast-style, Italian, Andouille, chorizo -- whatever you like
8 oz. cream cheese, softened
1 cup grated cheese -- parmesan, Swiss, provolone, jack, cheddar....
1# large-ish fresh jalapeño peppers ... or whatever
Cut the stem-end off the peppers. halve them lengthwise, and remove the seeds. Brown the sausage, add the cheeses and mix till homogenous. Fill the peppers, then bake 20 minutes at 425F.