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Wash and dry the peppers. Cut the stem ends off with a paring knife, and using the same knife or a small metal spoon, carefully scrape the seeds and ribs out of each pepper. Set aside.
In a small bowl, combine the cream cheese, grated cheese, Traeger Pork and Poultry Rub, and the sour cream.
Transfer the mixture to a sturdy resealable plastic bag and trim 1/2-inch off one of the lower corners with a scissors.
Squeeze the cream cheese mixture into each pepper, filling each a little over the halfway point.
Stuff one sausage into each pepper. Wrap the outside of each with a piece of bacon, securing with 1 or 2 toothpicks.
Arrange the peppers on a foil-lined baking sheet. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
Smoke the peppers for 1 to 1-1/2 hours. Increase the heat to 350 degrees F and continue to cook for 20 to 30 minutes, or until the bacon begins to render its fat and crisp. Enjoy!
The History of the Barbecue