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maple bacon stuffed jalapenos

(1)
Cheri_Echard avatar
Blue Ribbon Recipe by
Cheri Echard
@Cheri_Echard
Prescott, AZ

My family loves spicy food. We tried bacon-wrapped poppers and found them kind of difficult to eat. I perused a number of recipes and created this one. It has been a huge hit with spice lovers and those with more timid palates. Don't be scared of the jalapeno! This can be made ahead of time, in fact, the flavors in the filling meld even better. This filling is so good, that you can put it on just about anything... crackers, veggies, stuffed into mushrooms. This recipe is always requested for any party. Sweet mini peppers are a great option for more timid palates.

Blue Ribbon Recipe

Maple and jalapeno? Yup, it's fabulous! These stuffed jalapenos are bursting with flavor and a nice twist to jalapeno poppers. The spicy filling has a slight maple flavor. The sausage adds more spice while bacon gives the poppers a smokiness. It's a wonderful combination of flavors. Great to serve a crowd. If the jalapenos are smaller in size, we suggest buying a few extra to use all the filling. These babies are salty, sweet, spicy, and savory!

— The Test Kitchen @kitchencrew
(1)
yield 24 poppers
prep time 45 Min
cook time 20 Min
method Bake

Ingredients For maple bacon stuffed jalapenos

  • 1/2 lb
    bulk sausage, spicy
  • 1/2 lb
    maple bacon
  • 8 oz
    cream cheese
  • 2 tsp
    garlic powder
  • 2 Tbsp
    onion powder
  • 1 tsp
    smoked paprikca
  • 1/2 tsp
    cayenne pepper
  • 1 Tbsp
    Dijon mustard
  • 1 Tbsp
    maple syrup
  • 1/2 c
    shredded sharp cheddar cheese
  • 1/2 c
    shredded smoked Gouda cheese
  • 12
    fresh jalapenos

How To Make maple bacon stuffed jalapenos

  • Brown the sausage and set aside.
    1
    Cook the sausage and set aside.
  • Fry the bacon and set aside.
    2
    Cook the bacon and set aside.
  • Mix together the cream cheese, seasonings, Dijon mustard, and maple syrup.
    3
    Mix together the cream cheese, garlic powder, onion powder, smoked paprika, cayenne pepper, Dijon mustard, and maple syrup.
  • Mix in the shredded cheese.
    4
    Mix in the shredded cheddar and smoked Gouda cheese.
  • Mix in the sausage and bacon.
    5
    Mix in the sausage and bacon.
  • Remove the seeds and membrane from the peppers.
    6
    Wearing plastic gloves, cut each pepper in half lengthwise. Using a small spoon scrape out the seeds and membrane. The more seeds and membranes you remove, the milder the pepper will be.
  • Stuff the peppers with the mixture.
    7
    Stuff the peppers with the mixture.
  • Bake or grill the poppers.
    8
    Grill them on the BBQ for about 15 minutes until the peppers are cooked and the mixture is warm. Or, bake them in a 425-degree oven for 20 minutes. I find it easier to keep them nice looking using the oven.
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