Preheat your oven to 425°F (220°C).

In a skillet over medium heat, crumble and cook the ground sausage until browned, about 5-7 minutes. Drain excess fat.

Combine cooked sausage with cream cheese and shredded Parmesan, mixing until well blended.

Halve each jalapeño lengthwise, removing seeds if desired. Place face-up in a greased baking dish.

Stuff each jalapeño half with the sausage mixture, packing it slightly above the edges.

Bake for 20 to 25 minutes until tops are golden brown and filling is bubbling.

Let cool for a few minutes before serving.