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Chrissy's Easy Bacon Wrapped Stuffed Jalapeno Poppers

I can never seem to make enough of these! They vanish so quickly, and are always a crowd pleaser. If you cant take spicy you can also make these with the little Yellow, Red, and Orange sweet peppers. I have a bunch of kinds of Popper pepper trays in my kitchen store so I included a few quick links if you need a popper tray. You can also find them at any Home Depot or Lowe's.



15-18 Jalapenos (Or your choice of peppers)
7-9 Slices of bacon cut in half
15-18 Toothpicks soaked in water
1 Pkg of New York Style ground sausage Log
2 Boxes of Cream Cheese
2 Cups of shredded mild cheddar cheese
1/2 Cup grated Parmesan Cheese
2 Tablespoons of minced garlic
1 Tablespoon ground black pepper


Cut the tops of your peppers off about 1/4 inch below the stem, then using a corer, core your peppers. When done I like to rinse mine out so I don't have any hidden seeds in the peppers adding a surprising hot bite.

Next I set them in the pepper tray so they are ready to stuff. 

Then in a large (cast iron) skillet either on your BBQ or stove brown your sausage and using a spatula break the sausage apart as it cooks, making it into a fine ground chunks. Big chunks will not go into the peppers so the smaller more grounded you can get it the better. 

Once your sausage is cooked strain off the grease, put back in your pan and add your garlic, cream cheese, Parmesan cheese, and black pepper. 

When your cream cheese is softened and all ingredients are all incorporated add your cheddar cheese and remove off the heat. 

Let your filling cool for 20 minutes. 

Next place your filling in a piping bag or Ziplock bag and cut the corner to fill your peppers. I always fill my peppers half way then I use a butter knife to push down the stuffing into the tip of the pepper then finish filling the pepper. 

When all of your peppers are filled take a half slice of bacon and wrap it around the top of the pepper to help keep the filling inside, and using a soaked toothpick, skewer the bacon through the pepper and out the other side at the end of the wrap to hold the bacon in place.

BBQ on the grill until the bacon is brown and the pepper is tender.
Or bake in the oven at 375 degrees for 30-40 minutes until bacon is brown and crispy and the pepper is cooked and tender. 

🌟***IMPORTANT NOTE***🌟Always put a baking tray underneath your poppers to catch the drippings!!! When the bacon grease starts dripping it causes fire! Grease fire is not fun! And I have literally ruined a batch of these one time because they all chard into little charcoal bits! I will include the picture to show how important this step is!