Jalapenos and cream cheese are a pretty classic combo (and for good reason). The spicy peppers are perfectly tempered by the cool cream cheese throughout, resulting in a delicious bite every time. Add sausage, bacon, and that intense smoke flavor your Traeger is famous for and you are ready for a party!
Speaking of parties, you should definitely make more than you think you will need. These morsels go fast!
Smoky Stuffed Jalapenos
Prep Time: 30 minutes
Cook Time: 2 1/2 hours
Pellet Recommendations: Mesquite, Hickory, or Oak
40 jalapeno peppers
8-ounce package cream cheese, at room temperature
cup grated Cheddar, pepper Jack cheese, or mozzarella
1-1/2 teaspoons Traeger Pork and Poultry Rub
2 tablespoons sour cream
1 package mini sausages (such as “Lit’l Smokies by Hillshire Farms, or another brand
slices smoked bacon, cut in half
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 resealable plastic bag, combine the cream cheese, grated cheese, Traeger Pork and Poultry Rub, and the sour cream. 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. Serve warm.