Preheat oven to 425 F.

Line a baking sheet with parchment paper or foil and set aside.

Wash the jalapenos and gently roll each back and forth on a cutting board to help loosen the seeds.

Slice each jalapeno in half lengthwise. Dump out and discard the loose seeds, and remove the ribs. (See additional tips above.)

In a skillet over medium heat, brown the sausage until fully cooked.

Drain the grease from the sausage and discard.

Pour the cooked meat into a large mixing bowl and break into small crumbles with a spatula.

Add the softened cream cheese and shredded cheese to the cooked sausage. Stir to combine.

Fill the jalapeno pepper halves with the sausage and cream cheese mixture (about 2 tablespoons per pepper).

Place the stuffed jalapenos on the parchment- or foil-lined baking sheet and bake in the preheated oven for 15-20 minutes or until the stuffing mixture is bubbly and lightly browned.