Ready to elevate your game day menu? Our Sausage and Cream Cheese Stuffed Peppers Recipe is just the ticket. We’ve taken the classic jalapeño popper and given it a flavorful twist by adding sausage to the cream cheese filling and wrapping them in thick-sliced bacon. Each bite of these cream cheese stuffed jalapeños promises a winning combination of spice, creaminess, savory sausage, and smoky bacon.
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We know everyone is looking for a great appetizer for all your game day celebrations. And we are betting you would like to serve something a little different but not too out there. We all love cream cheese stuffed jalapeños wrapped in bacon but what about trying something new like sausage and cream cheese stuffed peppers? Turn up the heat this game day. Our Sausage and Cream Cheese Stuffed Peppers, wrapped in thick-cut bacon, are waiting to make your celebration sizzle. Not just your average poppers, these goodies are stuffed with creamy, sausage-infused cheese for an extra punch of flavor. This recipe for these sausage stuffed jalapeño poppers is one of our best.
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We are taking this tailgating favorite and bringing it up a notch by adding sausage with the cream cheese. That would make them not just an average sausage cream cheese stuffed peppers, but an extraordinary delight. And we are also wrapping these sausage stuffed jalapeño peppers with thick-sliced bacon for that extra bacon taste. Spice up your gatherings with our exclusive Sausage and Cream Cheese Stuffed Peppers Recipe. These are always a hit at our celebrations and we know they will be a hit at yours.
Sausage and Cream Cheese Stuffed Peppers Recipe:
Ingredients:
- ½ pound mild or hot ground Italian Sausage
- 8 ounce package of cream cheese
- 8 ounces thick sliced bacon, slices cut into half
- 15-18 fresh jalapeño peppers depending on size
Equipment Needed:
- Skillet
- Meat Chopper, optional
- Cooking Spoon
- nitrile disposable gloves, optional
- toothpicks
- 9 x 13 Baking Dish
How to make these cream cheese stuffed jalapeños:
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Other Jalapeño Pepper Appetizers:
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Sausage Stuffed jalapeno poppers
Equipment
- Meat Chopper optional
- Cooking Spoon
Ingredients
- 8 ounces mild or hot ground Italian sausage
- 1 8 oz package cream cheese
- ½ pound thick sliced bacon slices cut in half
- 15-18 fresh jalapeños depending on the size
Instructions
- Preheat oven to 375 degrees F. In a large skillet add sausage and cook over medium-high heat. Use a meat chopper or spatula to break the sausage up as it cooks.
- Continue to cook and break up the sausage until it’s completely cooked and no longer pink. Remove skillet from heat and drain off the excess fat.
- Cut the cream cheese into squares and add to the cooked sausage while the skillet and sausage are still hot.
- As the cream cheese melts stir until the sausage and cream cheese is completely combined, remove from heat and set aside.
- Slice stem off each jalapeño and cut in half lengthwise and remove the seeds and membrane using a small spoon. The jalapeño peppers will be similar to little boats. NOTE: you may need to wear nitrile disposable gloves to protect your hands while handing the peppers.
- Fill each half jalapeño with the sausage/cheese mixture
- Precook bacon until almost but not crisp in the microwave or in a large skillet, drain. Bacon needs to be precooked but still limber enough to wrap around the stuffed jalapeño peppers
- Wrap a half-cooked bacon slice around each jalapeño pepper and secure with it toothpicks
- Place the sausage and cream cheese stuffed peppers in a baking dish and bake for 20 minutes. Serve.
Notes
Nutrition
Updated 09/15/2023
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Jamie Sherman
Tuesday 13th of January 2015
I could totally eat a few of these right now!
Debbie Caraballo
Wednesday 27th of August 2014
Hi Evelyn, great recipe you have here - definitely pinning for the fall! I think these would be beautiful in the mini sweet peppers that are all over the place now. (And even though I'm a native Texan, I'm a wuss! No spicy for me!) Also, would love them with reg. breakfast sausage too. Again, thanks for this awesome app!