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
- 12 jalapeño peppers
- 8 oz mild or spicy Italian sausage meat or sausages, casings removed 250 g
- 1 cup shredded Cheddar and mozzarella cheese mix 250 mL
- 1⁄4 cup seasoned bread crumbs 60 mL
- 12 uncooked bacon slices, cut in half
Instructions
- 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.
- 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.
- Makes 24.
Notes
- Be sure to wear gloves when you’re seeding the peppers to avoid a burning sensation later in the day.
- 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.
- 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.
- 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.
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