Jalepeno Poppers

Adapted from a recipe courtesy of my sister, Rebecca Teets.

Yield: About 40 poppers.

20 jalapeno peppers, halved. (Remove the seeds and internal ribs unless you want them very hot.)
1 lb. sausage (I use pork)
1 8-oz. package cream cheese, softened.
1 8-oz. package Parmesan cheese, grated
Juice from most of 1 small lime
1/2(?) t. cumin
I added a generous dollop of sour cream, but it isn't necessary.

Brown the sausage with a little minced onion and salt and pepper. Cut or mash it into small pieces. Mix cream cheese, lemon juice, cumin, pork, sour cream, and Parmesan cheese together. Stuff the pepper halves with the mix. Bake the stuffed peppers on a cookie sheet or such at about 325 degrees F for 10-20 minutes, depending on how cooked you want the pepper and stuffing to be. (My sister likes the peppers practically still crunchy, while I like them all hot and the top nicely browned.)