Baba's Smoked Stuffed Jalapeno Peppers by Chef Paula "Tuffy" Eldridge

Baba's Smoked Stuffed Jalapeño Peppers

This is Pit Master Barbara’s take on the classic Midwestern Appetizer.  This works just as well, and tastes just as good! You can make these the night before and bake or smoke these to crispy perfection the next day.

Preparation: 1-hour Cooking: Varies. You must cook them until done. Tend to your fire or oven and turn the peppers to cook evenly. Total: 1 h 30 Yield: 24 to 28 - Double that if you split them in half.

 

Ingredients:

 24-28 jalapenos

 1/2lb. soften cream cheese - or leave the block out for a couple of hours  

 1lb. Jimmy Dean sausage, or your favorite ground pork or chicken sausage

 1 Bunch green onions (medium size or rough chopped)

 6 to 8 cloves fresh garlic or 3 Tbls. crushed garlic to taste

 1 lb. bacon (thinly sliced quality)

 Salt & pepper to taste recipe

 

Preparation:

1.      With a paring knife, top off all the peppers. If you are splitting them, you can leave them whole.

2.      Carefully seed the peppers, using your paring knife or a potato peeler works well too.

3.      Place the peppers in the fridge to chill. Chill to fill, baby!

 

Filling:

1.      Sauté the Sausage, when it begins to brown add your garlic, and green onions and continue to sauté, until the sausage is cooked. Set aside to cool.

2.      Place the cream cheese in a large mixing bowl.

3.       Get your piping bag ready if you are going to pipe - or have your spoon handy.

4.       Stir the Sausage to tepid and add it to the cream cheese and stir in vigorously until all ingredients are incorporated and smooth.  Taste and adjust the seasoning.

5.       Pipe or spread your filling into your peppers.

6.      Wrap each pepper with a strip of bacon. Enough to cover the entire pepper. You can use a toothpick to secure the bacon and help keep it from curling.

7.      The smoker should burn between 225 and 250 degrees. Any higher and you risk burning the bacon. They can take anywhere from 1 1/2 to 2 hours.

8.       Put them flat on a foiled tray and place them in the smoker and turn them as needed. For the oven, preheat to 350 degrees, place them flat on a foiled tray, and bake for 30 to 40 minutes, turning as needed till the bacon is done.

 

Chef’s Notes:

Let the peppers cool when they are finished smoking for at least 15 minutes. The bacon will get crispy, and the flavors will set.

Cookware:

paring knife

spatula or large mixing spoon

saute pan

 frying utensil

large mixing bowl

foiled sheet tray

grilling utensils if you are smoking

tongs for turning using the oven