Take each individual jalapeno and slice it longways. Wash, trim and remove all ribs and seeds leaving a hollow core. You can save the seeds and ribs to add back to the cream cheese if you'd like it spicier.
Place jalapenos on a baking sheet in a 400°F oven and par-roast just until they start to soften and roast (blacken slightly), about 5 minutes.
While the jalapenos are roasting, brown your Italian sausage in a skillet.
Once the sausage is cooked through, add the cream cheese to the skillet and stir frequently until it is melted and mixed through.
Remove sausage and cream cheese mixture from the stove and add in the pepper jack cheese.
Take your cheese mixture and stuff each jalapeno until it's mounded at the top.
Place jalapenos back on the baking sheet and put them back in the oven to complete roasting.
Remove them from the oven and allow them to cool slightly before serving. We like ours with ranch and a little cilantro!