Smoky Stuffed Jalapenos
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Serves: 6-8
Pellet Recommendations: Mesquite, Hickory, or Oak
INGREDIENTS:
40 jalapeno peppers
8-ounce package cream cheese, at room temperature
cup grated Cheddar, pepper Jack cheese, or mozzarella
1-1/2 teaspoons Traeger Pork and Poultry Rub
2 tablespoons sour cream
1 package mini sausages (such as “Lit’l Smokies by Hillshire Farms, or another brand
slices smoked bacon, cut in half
PREPARATION:
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.
In a resealable plastic bag, combine the cream cheese, grated cheese, Traeger Pork and Poultry Rub, and the sour cream. 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.
Stuff one sausage into each pepper. Wrap the outside of each with a piece of bacon, securing with 1 or 2 toothpicks.
Arrange the peppers on a foil-lined baking sheet. When ready to cook, start the Traeger grill on smoke with the lid open until the fire is established (4 to 5 minutes). Smoke the peppers for 1 to 1-1/2 hours.
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. Serve warm.
From traegergrills.com