Stuffed Jalapenos for the Grill

"I brought these to a family Labor Day cookout and they were gobbled up! Easy and very good! (These can also be baked in a 425 degree oven for about 20-25 minutes on speed bake or until pepper is done but not overcooked and bacon is beginning to crisp)"
 
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Ready In:
1hr
Ingredients:
4
Serves:
30
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ingredients

  • 453.59 g spicy pork sausage
  • 30 jalapeno peppers
  • 226.79 g package cream cheese, softened
  • 907.18 g turkey bacon
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directions

  • Preheat an outdoor grill for high heat. Lightly oil the grate.
  • In a large skillet over medium heat, cook the sausage until browned. Drain excess grease, and set aside.
  • Meanwhile, slice the peppers in half lengthwise, and remove and discard the seeds and membrane.
  • Fill one half of each pepper with cream cheese, and the other half with sausage. Put the pepper halves back together, and wrap with a slice of bacon to hold.
  • Secure bacon with a toothpick.
  • Grill peppers for about 15 minutes, turning to ensure even cooking until bacon is crisp, and pepper is toasted.
  • Let them cool down a bit, then eat 'em.

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Reviews

  1. We called these Jalapeno Heart Poppers. I mixed the cream cheese and sausage together before stuffing them and added some shredded Marble Jack and bread crumbs. It was a messy operation on the grill but well worth it, they were all gone in a matter of moments.
     
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RECIPE SUBMITTED BY

I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
 
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