16 oz. jalapeno peppers
1 lb. Monterey Jack cheese, shredded
1 (5.5 oz.) pkg. biscuit mix
1 lb. bulk pork sausage
2 tbsp. water
1 (3 oz.) pkg. pork coating mix (I use Shake & Bake for pork chops)

Preheat oven to 350 degrees. Remove seeds from peppers and slice in half lengthwise. Fill each pepper half with shredded cheese. Set aside.

Add biscuit mix and remaining cheese to bulk sausage and water. Mix well with hands. Make a thin patty with the sausage mixture. Center a stuffed pepper on top of sausage patty. Wrap the patty around the pepper. Seal the edges and pinch off excess mixture. Roll each pepper into the pork coating mix. Place on an ungreased cookie sheet and bake at 350 degrees for 25-30 minutes. let cool and serve.