No, there's no armadillo in it, although that would be interesting. We had some volunteers from Texas this year and they made some outrageous Jalapeno poppers. My wife has made them several times since and they're just too good not to share, so here goes. 40-60 Jalapenos 2 cups cooked white rice 1 1/2 lbs cooked bulk sausage (not in casings) 1 - 1 1/2 cups shedded cheese (whatever you prefer) Hushpuppy mix. First, cut the top off the peppers and core out the ribs. A cheap veggie peeler works great 2. Blanch peppers for about 15 minutes in water. I just bring a big pot to a boil and turn off the heat when I add the peppers. This helps soften the skin and makes them easier to bite. 3. Mix the cheese, rice, and sausage together. You can fine tune the proportions of each, I don't think you can add too much sausage or cheese, but that's just me. 4. Stuff peppers with mixture. Try to not trap air at the tip. 5. Mix hushpuppy batter a little thin, just thick enough to coat. 6. Dip stuffed peppers into egg, cornmeal, and then batter and fry for about 3 minutes. These also reheat very well in the oven. They get mushy in the microwave.