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Sausage Stuffed Jalapeños

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overhead shot of Sausage Stuffed Jalapeños on a platter
These sausage-stuffed jalapeños load up spicy jalapeño peppers with plenty of cheese, topped with a cocktail sausage, and wrapped in crisp bacon, and are sure to tantalize your taste buds.
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Table of Contents
  1. Sausage Stuffed Jalapeños Ingredients
  2. How to Make This Sausage Stuffed Jalapeños Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These irresistible sausage-stuffed jalapeños are everything you want in a snack: they’re hot, cheesy, and crunchy all at the same time. 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.

a close up shot of Sausage Stuffed Jalapeños

Sausage Stuffed Jalapeños Ingredients

Sausage Stuffed Jalapeños raw ingredients that are labeled

You’ll need:

  • 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 of smoked bacon, cut in half

PRO TIP:

If possible, when picking the jalapeños, pick smaller and “plumper” peppers. This will make wrapping the jalapeños much easier.

SUBSTITUTIONS AND ADDITIONS

SPICY: If you want an even spicier version, you can sprinkle a dusting of cayenne over the jalapeños before baking.

BACON: Do not use thick-cut bacon; it is impossible to get a crisp bake with the thick cut.

BBQ SAUCE: You can top the wrapped jalapeños with BBQ sauce before cooking for an extra smoky kick.

How to Make This Sausage Stuffed Jalapeños Recipe

OUR RECIPE DEVELOPER SAYS

You can also cook these jalapeños on a BBQ grill until the bacon is crisp.

STEP ONE: 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. 

PRO TIP:

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.

STEP TWO: Add the cream cheese and kosher salt to a medium bowl. Use a handheld mixer at medium speed. Beat the cream cheese for 30 seconds to 1 minute until smooth.

PRO TIP:

Make sure the cream cheese is at room temperature, so you don’t have lumps in your cheesy mixture.

STEP THREE: Add the shredded cheese and mix until well combined.

shredded cheese and mix combined in a bowl

STEP FOUR: Fill the jalapeño halves with the cream cheese mixture.

PRO TIP:

Make sure that you wash your hands very well after handling the raw jalapeños. Do not touch your face or eyes. You can use food prep gloves if your skin is very sensitive to the oils in the peppers that cause the stinging/burning.

halved Jalapeños filled with cream cheese mixture

STEP FIVE: Place 1 sausage on top of the cream cheese layer.

sausage placed on top of the cream cheese

STEP SIX: 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. 

PRO TIP:

PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your peppers as the suggested cooking time approaches.         

Jalapeños wrapped with bacon and baked on a baking sheet

How To Serve

These spicy treats make the perfect appetizer for your next party, served with your favorite dipping sauce, blue cheese, or ranch dressing. Serve them alongside our fresh and crisp cucumber bites and classic pigs in a blanket to keep your guests happy.

For more of our favorite appetizers featuring jalapeños, our bacon-wrapped jalapeño poppers and jalapeño popper dip both have plenty of kick.

Storage

IN THE FRIDGE: Store any leftovers 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.

a close up shot of Sausage Stuffed Jalapeños

If you are a fan of spicy foods, these jalapeño peppers stuffed with sausage will give you a cheesy and creamy way to bump up the heat level. Easy to make and full of flavor, these will be a guaranteed crowd pleaser.

FREQUENTLY ASKED QUESTIONS

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.

Can I substitute anything for the bacon for these sausage and cream cheese stuffed jalapeños?

You could substitute prosciutto for the bacon as it has a similar salty taste.

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.

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overhead shot of Sausage Stuffed Jalapeños on a platter

Sausage Stuffed Jalapeños

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These sausage-stuffed jalapeños load up spicy jalapeño peppers with plenty of cheese, topped with a cocktail sausage, and wrapped in crisp bacon, and are sure to tantalize your taste buds.
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
  • 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.

Notes

  • If possible, when picking the jalapeños, pick smaller and “plumper” peppers. This will make wrapping the jalapeños much easier.
  • 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.
  • Make sure the cream cheese is at room temperature, so you don’t have lumps in your cheesy mixture.
  • Make sure that you wash your hands very well after handling the raw jalapeños. Do not touch your face or eyes. You can use food prep gloves if your skin is very sensitive to the oils in the peppers that cause the stinging/burning.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your peppers as the suggested cooking time approaches.   

Nutrition

Calories: 120kcal | Carbohydrates: 2g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 296mg | Potassium: 56mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 248IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 0.2mg
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