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Home arrow Cookbook arrow Recipes
Categories Appetizers Splatt-oh!-peno Peppers
Most Viewed - Top Rated - Last Added - Last Commented


Splatt-oh!-peno Peppers

A spicy and very tasty appetizer for all occasions. Can be anywhere between a very mild spice to a "light em up" treat depending on where you buy your jalapenos, it's pot luck sometimes with jalapeno peppers!


10 jalapeno peppers
1/3 lb of ground (uncooked), sweet Italian sausage *You can substitute hot Italian sausage for those that like it really spicy
5 strips of raw, thick-cut bacon
1/3 lb shredded cheddar cheese
rack (or deep muffin pan)

You'll use the place-setter or other indirect cooking technique on this one.


Setup egg with place-setter or other indirect cooking method and level at 400 degrees. Cut off caps of Jalapenos and remove seeds (easily done with a small paring knife). Be careful not to poke a hold in sides of peppers! I use a small pate knife to then grab small amounts of raw sausage to stuff into the peppers about 3/4 full. Roll up a small ball of cheddar cheese with your fingers and stuff on top of the sausage stuffing. Tip: Cheese should be stuffed just even with the top of the peppers, if not slightly below the top of the pepper. As the cheese cooks, it will melt (obviously) and if there's too much the cheese can overflow the top of the pepper and pull itself out of the pepper as you cook, so try to keep all ingredients inside of pepper completely. Place stuffed peppers inside of pepper rack* (see instructions below if you don't have a pepper rack). Now cut bacon strips in half. Wrap half-slices around top of each pepper and stick a toothpick through the pepper to hold bacon. Cook over indirect heat for 15 minutes. Let peppers stand for about 5 to 10 minutes before taking a bite as stuffing will be extremely temperature hot (yes, I learned this lesson). *If you don't have a pepper rack, go buy some heavy duty aluminum foil and place a sheet or 2 over a muffin pan. Poke a small hole in the middle of each muffin cup. The foil should be strong enough to hold the peppers upright.

Number Of Servings:5Source:
Vegetarian:NoTime To Prepare:10 minutes
Date:Sun 28 Jun 2009 19:15:21 UTCViewed:6631 times
Rating:2,63 (8 votes)

recipe rating
1 (bad)5 5 (good)

nooBBQComment added on: Mon 13 Jul 2009 21:49:37 UTC
15 minutes? That seems very short for that amount of bacon and raw sausage. Is that indeed the correct time?
tmsplatt1Comment added on: Thu 23 Jul 2009 01:25:12 UTC
I'm not into voting for myself but going to cross out the "1" vote from someone that didn't trust that 15 mins is fine. If you're not sure, don't post. Thanks.
BBQRComment added on: Tue 13 Apr 2010 14:12:52 UTC
Cook till the bacon browns up the way you like it.
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