Description
When barbecuing for friends at home, I also use the grill to serve up hot appetizers. These crowd-pleasing stuffed peppers have a bit of bite. They were concocted by my son. —Catherine Hollie, Cleveland, Texas
Ingredients
- 24 fresh jalapeno peppers
- 3/4 pound bulk pork sausage
- 12 bacon strips, halved
Directions
- Wash peppers. Cut a slit along one side of each pepper. Remove seeds; rinse and dry peppers.
- In a skillet, cook sausage over medium heat until no longer pink; drain. Stuff peppers with sausage and wrap with bacon; secure with soaked toothpicks.
- Grill peppers, uncovered, turning frequently, over medium heat until tender and bacon is crisp, about 15 minutes.
