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Sausage Stuffed Jalapenos
These spicy sausage stuffed jalapeños are stuffed with cream cheese and Monterey Jack, topped with a cocktail sausage, and wrapped with bacon.
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Simple and very flavorful, these sausage-stuffed jalapeños are sure to tantalize your taste buds. The spicy peppers are stuffed with cream cheese and Monterey Jack, topped with a cocktail sausage, and wrapped with bacon to create an easy appetizer.
MORE RECIPES: Jalapeño Popper Chicken Pasta Casserole | Bacon Wrapped Smokies | Fried Zucchini
If you are a fan of spicy foods, these sausage-stuffed jalapeño peppers are easy to make, full of flavor, and practically guaranteed to be a crowd-pleaser. The juicy, flavorful sausage complements the smoky and spicy jalapeño peppers, while the velvety cream cheese brings it all together in one delicious bite. The salty bacon wrapped around these little appetizers provides the perfect finish.
A cheesy and creamy way to bump up the heat level, sausage stuffed jalapeños are a fail-proof appetizer. A delectable party snack, these spicy treats taste even better when they are paired with something cool and creamy, like a ranch dressing, blue cheese, or a delicious guacamole.
These irresistible sausage-stuffed jalapeños are everything you want in a snack: they’re hot, cheesy, and crunchy all at the same time. Sausage-stuffed jalapeños are just the right balance of texture and spice.
Sausage Stuffed Jalapenos Ingredients
- Jalapeños
- Cream cheese
- Salt - kosher salt
- Cheese - Monterey jack cheese
- Cocktail sausages - smoked cocktail sausages (we used Lil’ Smokies)
- Bacon - smoked bacon
If possible, when picking the jalapeños, pick smaller and “plumper” peppers. This will make wrapping the jalapeños much easier.
Do not use thick-cut bacon as it is impossible to get a crisp bake with the thick cut. You can top the wrapped jalapeños with BBQ sauce before cooking for an extra smoky kick. And, if you want an even spicier version, you can sprinkle a dusting of cayenne over the jalapeños before baking.
We highly recommend wearing rubber gloves when working with spicy peppers to reduce sensitivity to the oils in the peppers that can cause stinging and/or burning. If you don’t wear gloves, make sure that you wash your hands very well after handling the raw jalapeños. Either way, make sure that you do not touch your face or eyes.
How to Make Sausage Stuffed Jalapenos
FIRST STEP: Preheat the oven to 425°F. Line a baking sheet with aluminum foil, and spray with nonstick cooking spray. Place a cooling/baking rack on top of the prepared baking sheet. Set it aside.
SECOND STEP: Add the cream cheese and kosher salt to a medium-sized mixing bowl. Use a handheld mixer at medium speed. Beat the cream cheese for 30 seconds to 1 minute until smooth.
THIRD STEP: Add the shredded cheese and mix until well combined.
FOURTH STEP: Fill the halved jalapeños with the cream cheese mixture.
FIFTH STEP: Place 1 sausage on top of the cream cheese layer.
SIXTH STEP: Carefully wrap the stuffed jalapeño with the halved bacon slices and place it on the prepared baking sheet. Bake for 20 to 25 minutes on the second-highest oven rack. Keep a close eye on the bacon to ensure it does not burn. Remove from the oven. Allow the stuffed jalapeños to rest for 5 minutes. Serve with your favorite dipping sauce, blue cheese, or ranch dressing.
Which bacon is best for these stuffed peppers?
For this recipe, a thinner cut of bacon is best. Thick-cut bacon will take longer to get crispy, and you might not be able to taste the cheese and jalapeños as much due to there being more bacon per bite. The cooling/baking rack helps with the excess oil from the bacon. If you don’t have one, you can just bake on the prepared baking sheet and immediately transfer the cooked jalapenos to a waiting paper towel.
How do you remove the seeds from jalapeño peppers?
Cut the jalapeño in half lengthwise using a sharp knife, exposing the white membrane that holds the seeds in place. Then take a small spoon and scrape out the membrane, working from the bottom to the stem end of the pepper half.
How do I select the best peppers?
Pick smaller and “plumper” peppers to make wrapping the jalapeños easier. Make sure to wash your hands very well after handling the raw jalapeños or wear food prep rubber gloves.
How to Store Sausage Stuffed Jalapenos
IN THE FRIDGE: Store any leftover jalapeños in an airtight container in the refrigerator for up to 3 days.
IN THE FREEZER: You can freeze the unbaked stuffed jalapeños for up to 3 months. Preheat the oven to 425°F. Place the frozen jalapeños onto the prepared baking sheet and rack. Bake for 30 minutes, or until the bacon is crisped.
Sausage Stuffed Jalapenos
These spicy sausage stuffed jalapeños are stuffed with cream cheese and Monterey Jack, topped with a cocktail sausage, and wrapped with bacon.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 20
Ingredients
- 10 jalapeños halved lengthwise and seeded
- 6 ounces cream cheese softened
- ½ teaspoon kosher salt
- 1¼ cups fresh grated Monterey jack cheese
- 20 smoked cocktail sausages I used Lil’ Smokies
- 10 slices smoked bacon cut in half
Instructions
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil, and spray with nonstick cooking spray. Place a cooling/baking rack on top of the prepared baking sheet. Set it aside.
- Add the cream cheese and kosher salt to a medium-sized mixing bowl. Use a handheld mixer at medium speed. Beat the cream cheese for 30 seconds to 1 minute until smooth.
- Add the shredded cheese and mix until well combined.
- Fill the halved jalapeños with the cream cheese mixture.
- Place 1 sausage on top of the cream cheese layer.
- Carefully wrap the stuffed jalapeño with the halved bacon slices and place it on the prepared baking sheet. Bake for 20 to 25 minutes on the second-highest oven rack. Keep a close eye on the bacon to ensure it does not burn. Remove from the oven. Allow the stuffed jalapeños to rest for 5 minutes. Serve with your favorite dipping sauce, blue cheese, or ranch dressing.
Nutrition
Calories: 131kcal | Carbohydrates: 1g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 292mg | Potassium: 72mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 248IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 0.2mg
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