• Smoky Stuffed Jalapenos
 
  • Smoky Stuffed Jalapenos
 

Smoky Stuffed Jalapenos

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  • Difficulty1/5
  • Prep time10 mins
  • Cook time1.5 hrs
  • Serves8 - 12
  • HardwoodMaple

Spend the day smokin' and grillin.' Pop these jalapeno bites on the grill and to munch on while slow smokin' a burly roast. Get your taste buds popping with spice, then chase with juicy roasted meat. A Traeger day is memorable and full of flavor.

Ingredients

Jalapeno Peppers40 peppers
Cream Cheese, room temperature1 8oz. package
Cheddar, Pepper Jack, or Mozzarella Cheese, grated1 cup
Traeger Pork and Poultry Shake1 1/2 tsp.
Sour Cream2 Tbsp.
Mini Sausages1 package
Smoked Bacon, cut in half20 slices
Recommended Hardwood Pellets:Maple

Preparation

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.

  • Difficulty1/5
  • Prep time10 mins
  • Cook time1.5 hrs
  • Serves8 - 12
  • HardwoodMaple