Name: Sausage Stuffed jalapeno poppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 8 ounces mild or hot ground Italian sausage; 1 8 oz package cream cheese; ½ pound thick sliced bacon (slices cut in half); 15-18 fresh jalapeños (depending on the size)

A Sausage and Cream Cheese Stuffed Peppers Recipe that brings jalapeño poppers to a whole new level . These cream cheese stuffed jalapeños are wrapped in thick cut bacon and baked.

We know everyone is looking for a great appetizer for all your game day celebrations. And we are betting you would like to serve something a little different but not too out there. We all love cream cheese stuffed jalapeños wrapped in bacon but what about trying something new like sausage and cream cheese stuffed peppers? This recipe for these sausage stuffed jalapeño poppers is one of our best. We used thick-cut bacon and mixed the cream cheese with seasoned sausage to pack in that extra flavor punch.

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We are taking this tailgating favorite and bringing it up a notch by adding sausage with the cream cheese. That would make them not just an average sausage cream cheese stuffed peppers, but an extraordinary delight. And we are also wrapping these sausage stuffed jalapeño peppers with thick-sliced bacon for that extra bacon taste. These are always a hit at our celebrations and we know they will be a hit at yours.

Sausage and Cream Cheese Stuffed Peppers Recipe:

Ingredients:

½ pound mild or hot ground Italian Sausage
8 ounce package of cream cheese
8 ounces thick sliced bacon, slices cut into half
15-18 fresh jalapeño peppers depending on size

Equipment Needed:

Skillet
Meat Chopper, optional
Cooking Spoon
nitrile disposable gloves, optional
toothpicks
9 x 13 Baking Dish

How to make these cream cheese stuffed jalapeños:

Preheat your oven to 375 ° F. In a large skillet add sausage and cook over medium-high heat. Use a meat chopper or spatula to break the sausage up as it cooks.

Continue to cook and break up the sausage until it’s cooked and no longer pink. Remove skillet from heat and drain off the excess fat.

Cut the cream cheese into squares and add to the cooked sausage while the skillet and sausage are still hot.

Stir as the cream cheese melts until the sausage and cream cheese is completely combined, remove from heat and set aside.

Slice the stem off each pepper and cut in half lengthwise and remove the seeds and membrane using a small spoon. The peppers will be similar to little boats. NOTE: you may need to wear nitrile disposable gloves to protect your hands while handing the peppers.

sausage stuffed peppers with cream cheese

Fill each jalapeño pepper half with the the sausage/cheese mixture. Precook bacon until almost crisp in the microwave or in a large skillet, drain. Bacon needs to be precooked but still limber enough to wrap around the jalapeños.

Tip for the best bacon-wrapped poppers: The bacon is precooked to just the point of becoming crisp but not so crisp they will not wrap around the stuffed pepper. We used the microwave and stopped it at the right time. That way you will not have the cheese completely melt out of the pepper trying to get the bacon cooked properly in the oven.

Wrap a half-cooked bacon slice around each pepper and secure with toothpicks. Place the sausage and cream cheese stuffed peppers in a baking dish and bake for 20 minutes. Serve.

Other Jalapeño Pepper Appetizers:

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Sausage Stuffed jalapeno poppers

A Sausage and Cream Cheese Stuffed Peppers Recipe that brings jalapeño poppers to a whole new level . These cream cheese stuffed jalapeño peppers are wrapped in thick cut bacon and baked

Prep Time20

Cook Time30

Total Time50

Course: Appetizer, Snack

Cuisine: American, Mexican, Tex Mex

Keyword: Cream Cheese Stuffed Jalapeno Appetizers, Jalapeno Poppers, Sausage and Cream Cheese Stuffed Peppers, sausage cream cheese stuffed peppers, sausage stuffed jalapeno peppers, sausage stuffed jalapeno poppers

Servings:

Calories: 224kcal

Author: Evelyn

Equipment

Ingredients

8 ounces mild or hot ground Italian sausage
1 8 oz package cream cheese
½ pound thick sliced bacon slices cut in half
15-18 fresh jalapeños depending on the size

Instructions

Preheat oven to 375 degrees F. In a large skillet add sausage and cook over medium-high heat. Use a meat chopper or spatula to break the sausage up as it cooks.
Continue to cook and break up the sausage until it’s completely cooked and no longer pink. Remove skillet from heat and drain off the excess fat.
Cut the cream cheese into squares and add to the cooked sausage while the skillet and sausage are still hot.
As the cream cheese melts stir until the sausage and cream cheese is completely combined, remove from heat and set aside.
Slice stem off each jalapeño and cut in half lengthwise and remove the seeds and membrane using a small spoon. The jalapeño peppers will be similar to little boats.
NOTE: you may need to wear nitrile disposable gloves to protect your hands while handing the peppers.
Fill each half jalapeño with the sausage/cheese mixture
Precook bacon until almost but not crisp in the microwave or in a large skillet, drain. Bacon needs to be precooked but still limber enough to wrap around the stuffed jalapeño peppers
Wrap a half-cooked bacon slice around each jalapeño pepper and secure with it toothpicks
Place the sausage and cream cheese stuffed peppers in a baking dish and bake for 20 minutes. Serve.

Notes

Nutrition

Updated 09/15/2023

Jamie Sherman

Tuesday 13th of January 2015

I could totally eat a few of these right now!

Debbie Caraballo

Wednesday 27th of August 2014

Hi Evelyn, great recipe you have here - definitely pinning for the fall! I think these would be beautiful in the mini sweet peppers that are all over the place now. (And even though I'm a native Texan, I'm a wuss! No spicy for me!) Also, would love them with reg. breakfast sausage too. Again, thanks for this awesome app!