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24 fresh jalapeno peppers
12 ounces bulk pork sausage
12 bacon strips, halved
Wash peppers and remove stems. Cut a slit along one side of each pepper. Remove seeds; rinse and dry peppers.
In a skillet, over medium heat, cook sausage until no longer pink; drain.
Stuff peppers with sausage and wrap with bacon; secure with a wooden pick.
On an uncovered grill, over medium heat, grill peppers for about 15 minutes or until tender and bacon is crisp, turning frequently.
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