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Jalapeno Poppers Stuffed With Sausage Recipe

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"We did these on the 4th of July while camping and they were great! We didn't precook the bacon and we cooked them on the smoker/grill...."
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Ingredients
  • 1 pound bacon , cut in half
  • 24 ounces ground sausage
  • 16 ounces cream cheese , softened
  • 1/2 cup cheddar cheese, shredded
  • 30 jalapeno peppers
Directions
PREP
15 mins
COOK
20 mins
READY IN
35 mins
  • In the microwave, lay the bacon slices flat on papper towels and cook for 45 seconds. This will help the bacon so it will crisp in the oven quicker. You will need to do this in batches of 8 slices at a time.
  • Preheat oven to 375 degrees F.
  • In a large skillet, brown the sausage over medium-high heat until evenly browned.
  • Drain sausage and place in a medium bowl. Mix with the cream cheese and cheddar cheese.
  • Wearing plastic gloves, cut the jalapenos in half lengthwise. Remove the seeds and veins. Stuff each jalapeno half with equal portions of the sausage and cream cheese mixture. Wrap with half slices of bacon; secure with toothpicks.
  • Arrange wrapped jalapenos in a large, shallow baking dish. Bake in the preheated oven 20 minutes, or until the bacon is evenly brown.
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A snack full of flavor. These are sure to be gone in a snap if you bring them to your next football party. They aren't as hot as you'd think. If you want them spicier, add some of the seeds to the cream cheese mixture.
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jalapeno poppers stuffed with sausage

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Anonymous
Rating of 5 out of 5.0 stars
Reviewed By: 's Review:
"We did these on the 4th of July while camping and they were great! We didn't precook the bacon and we cooked them on the smoker/grill. Will make these again for sure!"
jwcnbspRecipe
Rating of 4 out of 5.0 stars
Reviewed By: 's Review:
"These are really good! Very important to pre-cook the bacon a little so it will crisp without the cream cheese topping burning. These are very mild with all the seeds removed. I will mix some into the cream cheese mixture next time to spice it up."
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Jalapeno Poppers Stuffed With Sausage Recipe - Related Content

Cooking Tips & Advice
Stuffed Peppers Begin by cutting a circle around the stem of the pepper. Carefully pull out the stem and ribs. Remove the remaining ribs by scraping with a spoon. Wash the pepper in cold running water to remove any remaining seeds.
stuffed mushrooms Article
Stuffed Mushrooms Slice off the stem of a whole, clean, mushroom. With a small teaspoon (1/8 or 1/4 teaspoon), or small melon baller, scoop out the inside of the mushroom. Fill with prepared stuffing or favorite dip.
Stuffed Tomatoes Slice off the top of the tomato. With a small teaspoon (1/8 or 1/4 teaspoon), or small melon baller, scoop out the inside of the tomato. Fill with prepared stuffing or favorite dip.
stuffed pasta Article
Stuffed pasta consists of fresh pasta sheets that are stuffed with a filling. After the filling has been added, the pasta sheets are folded over and sealed, or another sheet is placed on top and the edges are sealed.
stuffed pasta preparation Article
When making stuffed pasta, the pasta dough should be rolled thinner than when making other pasta because the stuffed pasta requires two layers. Using thinner layers will prevent the edges of the stuffed pasta from becoming too thick.
Glossary Terms
jaternice sausage Glossary Term
A pork sausage common in Czechoslovakia that is made in the manner of traditional meats produced from this country.
gyulai sausage Glossary Term
Hungarian in origin, this sausaage is made with traditional ingredients and procedures that duplicate those produced originally in sausage making facilities near and in the city of Gyula, Hungry.
chicken and sausage gumbo soup Glossary Term
Similar to a popular Gumbo Soup containing only chicken, this soup has sausage as an added ingredient providing a spicy overtone and intensity to this soup.
salchichon sausage Glossary Term
Native to Spain, this type meat is a cured hard Sausage that resembles a traditional hard salami. Salchichon Sausage is produced from pork meat that is coarsely ground with some spices added.
merquez sausage Glossary Term
Commonly served in Moroccan food dishes, this meat product consists of lamb that is ground, mixed with herbs, spices and seasonings such as garlic, cumin, chili paste, and cayenne pepper, and then stuffed into a sausage casing.
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