Author: Traeger

Prep Time: 25 minutes
Cook Time: 120 minutes
Difficulty Rating: 2/5
  • 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

Preperation Steps
  • 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.