This is a MUST-DO recipe, from Judie and Lawrence Mackie, if you like hot and spicy! This recipe is a wonderful, fresh alternative to traditional Jalapeno Poppers that are breaded, stuffed with cream cheese or cheddar, and then deep fried.
We have received so many compliments on the following recipe:
15 – 20 fresh jalapeno peppers
1 Cup shredded cheddar cheese
1 Pound ground sausage
1/2 Cup fresh, minced onions
1 Pound sliced bacon
15 to 20 “wooden” toothpicks
Cut off the top of the pepper and clean out the core, seeds and veins.
Mix the cheese, sausage and onions in a bowl
Stuff each of the peppers with the sausage mixture
Cut your bacon slices in half
Wrap each pepper with a 1/2 slice of bacon.
Skewer each pepper with a toothpick to hold the bacon in place.
Place peppers upright in a grill-safe container. (We have a special jalapeno rack similar to the one pictured, but ours is cast iron and holds 36 peppers.)
Cook on your outdoor grill until the peppers start to wrinkle and the stuffing is bubbly, about 30 to 45 minutes.
If you need an alternative recipe… to either make more pepper servings, or (Heaven forbid) you don’t have an outdoor grill, here is another option:
Same as above
5 – 6 long wooden skewers or fondue forks
Same as above but use the long wooden skewers, or fondue forks across the short sides of your rectangular baking pan. Your skewer should securly hold 4, 5 or even 6 peppers. You may need to use a toothpick to secure peppers together to keep them in an upright position.
Cook in the oven for about 20 to 30 minutes until the peppers start to wrinkle and the stuffing is bubbly.
With the cost of bacon on the rise, you can cut your slices into one/thirds – as long as they will wrap around the pepper.
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