You may use fresh, bottled, or canned sliced hot peppers, cut them in half lengthwise and scrape out all the seeds (wear gloves). Seasoned bread crumbs or Pepperidge Farm Herb stuffing mix (processed in food processor) may be substituted.
Try to keep both halves near each other as you have to put them back together later.
Mix bisquick, raw sausage & cheddar cheese.
Stuff each pepper with Monterey Jack cheese and put the halves back together.
Grab a handful of Bisquick mixture and mold around pepper in the shape of elongated egg.
Use enough to cover pepper well.
Dip armadillo egg in beaten egg and roll in Shake 'n Bake.
Bake on lightly oiled baking sheet at 350 degrees for 25 minutes or until crisp.
*Use 20-30 peppers depending on heat desired.
