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READY IN ABOUT 1½ hrs

Sausage Jalapeno Poppers

Read Reviews (328)

"This is a recipe for stuffed jalapenos I had at a baby shower in Texas. I loved them and have made them for every party since. They are always anxiously requested, a HIT AT EVERY PARTY!!!! Use toothpicks to secure the bacon around the stuffed jalapenos. Be sure to use a pan that won't let the bacon drip all over the oven while cooking!" — Cindy

Ingredients Edit and Save

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Original recipe makes 60 poppers Change Servings

2 (12 ounce) packages ground sausage
2 (8 ounce) packages cream cheese, softened

30 jalapeno chile peppers
1 pound sliced bacon, cut in half

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Directions

Preheat oven to 375 degrees F (190 degrees C).
Place ground sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
Drain sausage and place in a medium bowl. Mix with the cream cheese.
Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the sausage and cream cheese mixture. Wrap with half slices of bacon. Secure bacon with toothpicks.
Arrange wrapped jalapenos in a large, shallow baking dish. Bake in the preheated oven 20 minutes, or until the bacon is evenly brown.

Kitchen-Friendly View

PREP 1 hr
COOK 20 mins
READY IN 1 hr 20 mins

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Reviews More Reviews

Most Helpful Positive Review

Oct 28, 2007

I've been making a version of this for several years. This is the first time I have added sausage to the mix. I will make them this way from now on. I took a batch to work last Friday and they were a huge hit. I had lots of requests for the recipe. Good thing I have internet access at work so that I could eailsy print the recipe. Here are some of the tips that I handed out to my fellow co-workers....be sure to use rubber gloves when handling peppers. Also, to reduce the "pepper fumes" in the air, fill your sink with water, float the peppers in the water. Working with a sharp knife and a spoon, slice them in half length wise and use the spoon to scoop out the seeds and veins. Do all of this under the water or you will cough hysterically! I learned this from experience many years ago. I also added about 1/2 cup of shredded sharp cheddar and a few sliced green onions to my cream cheese stuffing mix. Most people were surprised that these were actually very mild and quite tasty without a mouth of fire. I suspose, if you wanted some heat you could leave the veins or add some of the seeds back to your stuffing mix. ENJOY :)

—ASTCLAIR1

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Most Helpful Critical Review

Jan 25, 2004

I have to admit I got confused by the directions. It said it made 60 appetizers, but cutting bacon in HALF only yields 30 slices. Whatever. They got average reviews from our Super Bowl guests, but have inspired me to venture out on my own and create something better. So thanks for that!

—CINJOY

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392 Ratings

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May 16, 2007

What a hit with everyone at the party! The reviewer who mentioned brushing the bacon with honey before wrapping the pepper was right on! It adds that background flavor that makes people wonder. Also, added cayenne for some extra heat to the sausage/cream cheese mixture. My peppers were somewhat mild so this punched up the flavor a bit. I used a convection oven to bake the peppers and even that didn't crisp the bacon as much as I would have liked. Next time I'll microwave the bacon slightly before I wrap the peppers. Thanks for the recipe -- I'll make it again and again!

—krash

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Feb 08, 2008

I have made this recipe for three different parties, and each time, have been asked for the recipe. This is a fantastic appetizer. I have not been able to make it in less than 60 minutes, so it is time consuming, but worth every second. A few suggestions: wear a mask while scrapping the peppers (after about 15 peppers, it has the effects of pepper spray); wear gloves if possible; I used reduced fat sausage and reduced fat cream cheese and it was still delicious; I precook the bacon in the microwave for about 45 seconds (for 8 pieces) to try to reduce the fat and ensure the bacon is not limp after baking. Enjoy this wonderful recipe!

—workingmom

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Mar 23, 2005

these are great. I have made them many times now and everyone allways loves them. To battle the grease issue I partially cook the bacon in the microwave on paper towels first. This also helps to get the bacon nice and brown quicker in the oven.

—kerrilynn

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Feb 05, 2007

These were sooo good. You will need more bacon than listed (consider 30 jalapenos cut in half=60 individual appetizers=60 bacon 1/2's) and they do take time, but so worth it!

—Ann

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Apr 06, 2006

Made these for a Super Bowl Party. A huge hit. They were gone before some of the guests even arrived. My daughter said a friend of hers makes them all the time. She soaks the bacon in honey before she wraps the peppers. That sounds really good too. This will be a repeat recipe for sure! Addition Sept. 4, 2005...I made 100 of these yesterday for a golf party. I made them w/o the sausage. I dipped the bacon in honey before wrapping the peppers. OMG they were soooo good! They were gone before my husband even got any. I ended up making another batch today just so he could have some. I'm sure these will be requested quite often.

—JAYNEO

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Jan 25, 2004

Thank you for this receipe! I get so tired of all the fried foods and this is fairly quick and they froze well too..... I made half with the sausage the others were just as wonderful without. I served at graduation party, everyone from teenagers to grandparents raved and wanted me to share the receipe! LOVED IT!!!!!

—T.M. Nebraska

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Nutrition

Calories
189 kcal
9%

Carbohydrates
2 g
< 1%

Cholesterol
40 mg
13%

Fat
18.2 g
28%

Fiber
0.6 g
2%

Protein
4.6 g
9%

Sodium
256 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sausage Jalapeno Poppers

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 189
Calories from Fat: 164

% Daily Value *
Total Fat 18.2g 28 %
Saturated Fat 8.3g 42 %
Cholesterol 40mg 13 %
Sodium 256mg 10 %
Potassium 119mg 3 %
Total Carbohydrates 2g < 1 %
Dietary Fiber 0.6g 2 %
Protein 4.6g 9 %
Sugars 0.7g
Vitamin A 10 %
Vitamin C 16 %
Calcium 3 %
Iron 5 %
Thiamin 12 %
Niacin 14 %
Vitamin B6 10 %
Magnesium 3 %
Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.