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James’s Sausage Stuffed Jalapeno Poppers

These spicy little poppers are great done on the grill or smoker for backyard summer get togethers. If you want to make them year round, check out our oven variation.

Some jalapeño peppers are hotter than others, so you may want to stick to a mild sausage filling first time out and see how you fare.

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Ingredients
  1. 12 jalapeño peppers
  2. 8 oz mild or spicy Italian sausage meat or sausages, casings removed 250 g
  3. 1 cup shredded Cheddar and mozzarella cheese mix 250 mL
  4. 1⁄4 cup seasoned bread crumbs 60 mL
  5. 12 uncooked bacon slices, cut in half
Instructions
  1. Cut jalapeño peppers in half lengthwise and remove seeds. Place peppers cut side up on baking sheet; set aside. Preheat grill to medium heat. In a bowl, combine sausage meat, cheese and bread crumbs. Divide mixture among peppers. Wrap each pepper in half a bacon slice and return to baking sheet.
  2. Using tongs, place stuffed peppers onto grill. close lid and cook for about 15 minutes, turning once or until bacon is crisp and sausage is no longer pink inside.
  3. Makes 24.
Notes
  1. Be sure to wear gloves when you’re seeding the peppers to avoid a burning sensation later in the day.
  2. Smoked Variation: Set smoker to 300°F (150°C) and place peppers on grill. Close lid and smoke for about 30 minutes or until bacon is crisp and sausage is no longer pink inside.
  3. Oven Variation: Bake peppers in 375°F (190°C) oven for about 20 minutes or until bacon is crisp and sausage is no longer pink inside.
  4. Mini Pepper Variation: If you don’t want the heat, pick up bags of mini peppers and use those in place of the jalapeño peppers.
The Best of Bridge https://www.bestofbridge.com/

This recipe is available in the book Best of Bridge 5-Ingredient Cooking.