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Stuffed Jalapenos

Stuffed Jalapenos

By Traeger Kitchen

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.

Prep Time

10 Min

Cook Time

1 Hrs
30 Min

Pellets

Maple

Ingredients

Number of People Serving

8

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Units of Measurement:
main
40 Whole jalapeño
8 Ounce cream cheese, room temperature
1 Cup Sharp Cheddar Grated
1 1/2 Teaspoon Traeger Pork & Poultry Rub
2 Tablespoon sour cream
1 Whole (14 oz) cocktail sausages
20 Whole Slices of Smoked Bacon, Cut in Half

Step

  • 1

    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.

  • 2

    In a small bowl, combine the cream cheese, grated cheese, Traeger Pork and Poultry Rub, and the sour cream.

  • 3

    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.

  • 4

    Stuff one sausage into each pepper. Wrap the outside of each with a piece of bacon, securing with 1 or 2 toothpicks.

  • 5

    Arrange the peppers on a foil-lined baking sheet. When ready to cook, start the Traeger, smoke the peppers for 1 to 1-1/2 hours.

    180 ˚F / 82 ˚C

    01:30

  • 6

    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. Enjoy!

    350 ˚F / 177 ˚C

    00:30

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