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

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

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 224kcal

Author Evelyn Osborn

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 your oven to 375°F.
In a large skillet over medium-high heat, cook the sausage, breaking it up into small crumbles with a meat chopper or spatula as it browns.
Continue cooking and breaking up the sausage until it is fully browned and no longer pink. Remove the skillet from the heat and drain off the excess fat.
Cut the cream cheese into small squares and add it to the hot cooked sausage in the skillet.
Stir until the cream cheese is fully melted and completely combined with the sausage.
Slice the stem off each jalapeño, then cut the peppers in half lengthwise. Using a small spoon, remove the seeds and membranes, leaving the pepper halves shaped like little boats.
Note: Wear nitrile disposable gloves when handling the jalapeños to protect your hands from the spicy oils.
Fill each jalapeño pepper half generously with the sausage and cream cheese mixture.
Precook the bacon until it’s almost crisp (in the microwave or in a skillet), then drain on paper towels. (The bacon should be partially cooked but still flexible enough to wrap easily around each stuffed jalapeño.)
Wrap each stuffed jalapeño with a slice of the partially cooked bacon and secure with toothpicks.
Place the bacon-wrapped peppers in a baking dish and bake for 20 minutes, or until the bacon is crispy and the filling is hot.
Serve immediately and enjoy!

Notes

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.

Nutrition