All ingredients ready? Let's begin!
To make the ranch dressing, add all the ingredients in a small bowl. Whisk everything together. Set aside or store in the refrigerator if you plan to make it ahead of time.
To make the filling, heat a large saute pan on medium high heat. Add the olive oil.
Add the sausage to the pan and cook thoroughly. Crumble the sausage into fine bits as you cook it.
Turn the heat off and let the sausage cool for a few moments. Drain any excess fat from the sausage.
Lay a piece of parchment paper on a large cookie sheet. Place the peppers, cut side up, on the cookie sheet.
Preheat the oven to 425F.
In a large bowl, mix the softened cream cheese, sausage crumbles, and cheddar cheese.
Using a small spoon, scoop 1-2 tablespoons of the mixture into each jalapeno pepper so that they are filled nicely.
Cook the peppers for about 10 minutes in the preheated oven.
After ten minutes, remove the pan and sprinkle the mozzarella cheese on top of the peppers. Continue to cook for another 8-10 minutes or until the cheese bubbles and brown.
Remove the stuffed peppers from the oven. Serve with the ranch dipping sauce.