I have received so many compliments on the following recipe. This is a MUST-DO 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.
Ingredients:
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
Directions:
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 as pictured.)
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:
Ingredients:
15 – 20 fresh jalapeno peppers
1 Cup shredded cheddar cheese
1 Pound ground sausage
1/2 Cup fresh, minced onions
Directions:
Preheat the oven to 350 degrees F.
Cut off the top of the pepper and clean out the core, seeds and veins.
Slice each jalapeno in half, lengthwise.
Mix the cheese, sausage and onions in a bowl
Put peppers, cut side up, on a cookie sheet lined with foil
Place a “glob” of the sausage and cheese mixture on each pepper half.
Cook in the oven for about 20 to 30 minutes until the peppers start to wrinkle and the stuffing is bubbly, about 30 to 45 minutes.
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