SMOKY STUFFED JALAPENOS
40 jalapeno peppers
1 8-ounce package cream cheese, at room temperature
1 cup(s) Grated Cheddar, pepper Jack cheese, or mozzarella
1-1/2 teaspoon(s) Traeger Pork and Poultry Rub
2 tablespoon(s) sour cream
1 package mini sausages (such as “Lit’l Smokies by Hillshire Farms, or another brand
20 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 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.
Let cool slightly before serving.
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