My dad made these grilled poppers and I begged for the recipe. Now everyone begs me for the recipe. They are stuffed with cream cheese and sausage, wrapped in turkey bacon, and grilled--the perfect balance of flavors, and not always super spicy. The spiciness depends on the peppers. I find that the smaller they are, the hotter they are.

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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
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Directions

Instructions Checklist
  • Preheat an outdoor grill for high heat. Lightly oil the grate.

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  • In a large skillet over medium heat, cook the sausage until browned. Drain excess grease, and set aside. Meanwhile, slice the peppers in half lengthwise, and remove and discard the seeds and membrane. Fill one half of each pepper with cream cheese, and the other half with sausage. Put the pepper halves back together, and wrap with a slice of bacon to hold. Secure bacon with a toothpick.

  • Grill peppers for about 15 minutes, turning to ensure even cooking until bacon is crisp, and pepper is toasted. Let them cool down a bit, then eat 'em.

Nutrition Facts

144.4 calories; 7.4 g protein; 1.6 g carbohydrates; 44.1 mg cholesterol; 524.4 mg sodium. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
I made a slight variation. I cooked the sausage and pre-mixed it with the cream cheese. Stuffed halfed jalapenos and wrapped each half with 1/2 slice bacon. Put on cookie sheet and baked. I made them for a party and the halves were easier to handle. They were GONE in no time. Even people who don't like "spicy" food loved them. Drain well on paper towels. Will make again! Read More
(54)

Most helpful critical review

Rating: 3 stars
08/11/2005
I have a favorite jalepeno recipe and decided to give this one a try not bad but pretty high cal. Try stuffing pepper with chicken & bacon wrap then grill. Read More
(8)
23 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/25/2004
I made a slight variation. I cooked the sausage and pre-mixed it with the cream cheese. Stuffed halfed jalapenos and wrapped each half with 1/2 slice bacon. Put on cookie sheet and baked. I made them for a party and the halves were easier to handle. They were GONE in no time. Even people who don't like "spicy" food loved them. Drain well on paper towels. Will make again! Read More
(54)
Rating: 5 stars
07/22/2008
I made these again for a cookout the other night and got so many compliments and requests for the recipe. I have made them many times with turkey sausage and pork sausage and they are always great. Spiciness varies with jalapenos - sometimes they are hot and sometimes not. I have always grilled not baked in the oven and to do that it is important to use turkey bacon. Regular bacon drips and causes huge flare-ups! Trust me I've tried it. Read More
(31)
Rating: 5 stars
05/28/2008
Great! I tried 1/2 turkey bacon and 1/2 center cut "real" bacon (the kind that has as much fat as many turkey bacon strips) and the center cut bacon was better. I also used reduced fat cream cheese and hot turkey italian sausage and cooked in the oven at 375 for 35 minutes. Really really great! Read More
(19)
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Rating: 4 stars
04/14/2009
Very good - made exactly as the recipe stated. Too hot for my mouth so I soaked the halved jalapenos in milk for about 5 minutes to take some of the heat out of the peppers before stuffing wrapping and baking. Read More
(12)
Rating: 5 stars
08/25/2009
I mixed the sausage with the cream cheese and stuffed 1/2 the jalepano and wrapped that 1/2 in regular bacon and put it in the oven til the bacon crisped and the cream cheese just started to ooze a bit. they are easier to eat than the whole pepper at once. My husband loves them and his coworkers want them for the next carry-in dinner. I also microwaved the pepper halves for 2-3 minutes before I stuffed them to ensure they were tender enough. Read More
(11)
Rating: 5 stars
01/25/2004
very good and not at all as "hot" as I thought they would be- everyone loved them- next time I'll try broiling them. Read More
(9)
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Rating: 3 stars
08/11/2005
I have a favorite jalepeno recipe and decided to give this one a try not bad but pretty high cal. Try stuffing pepper with chicken & bacon wrap then grill. Read More
(8)
Rating: 4 stars
04/06/2009
I have done a variation of this recipe for years and find if I microwave the halved peppers for 60-90 seconds after I remove the seeds that their is no issue on them being done on the grill. If I'm in a hurry I add smoked seasoning to the cream cheese and crumbled bacon and forgoe 'wrapping' them in bacon. That way they're done in a jiffy! Read More
(6)
Rating: 5 stars
06/09/2009
I made these a day ahead for a pot luck at work and they disappeared quickly. To be honest they were better fresh off the grill but were still quite tasty warmed up the next day. I browned hot Italian sausage and mixed it with reduced-fat cream cheese adding garlic and onion powder to taste. Turkey bacon works well with these. Not as spicy as you might expect. These are great but I will experiment with lighter alternative ingredients such as chicken or sautéed onion. Read More
(5)