Recipes » Appetizer Recipes » Sausage Stuffed Bacon Wrapped Jalapenos

Sausage Stuffed Bacon Wrapped Jalapenos

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4.6 from 11 votes
Decadent sausage stuffed bacon wrapped jalapenos are stuffed with a cheese and sausage filling, wrapped in bacon, and baked to perfection.
Prep Time 20 minutes
Cook Time 25 minutes
Sausage stuffed bacon wrapped jalapenos on a white serving plate.

Next time you’re hosting a get-together, whip up a batch of these baked sausage stuffed bacon wrapped jalapenos and just wait for the compliments! These decadent jalapenos are stuffed with a cheese and sausage filling, wrapped in bacon, and baked to perfection.

Looking for an idea for your next cookout, tailgate party, or starter for a casual meal? Put these Sausage Stuffed Bacon Wrapped Jalapenos on your menu and just wait for everyone to ask for the recipe!

Sausage stuffed bacon wrapped jalapenos on a white serving plate.

Now, I can’t claim that this is the prettiest recipe I’ve ever made, but I’ll be darned if it isn’t one of the tastiest. These things are just plain delicious. They’re like jalapeno poppers on steroids.

I could eat the filling right by itself with a spoon, but scooped into a halved jalapeno, wrapped with bacon, and baked – it’s even better!

You’re gonna really enjoy these!

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Why You’ll Love This Recipe

  • Quick and easy to make
  • 20 minute prep time
  • Easy to find ingredients
  • I mean… jalapenos and bacon (’nuff said)

Ingredients You’ll Need

  • Jalapenos
  • Breakfast sausage
  • Bacon
  • Cheddar and cream cheeses
  • Green onions
  • Optional: sour cream or ranch dressing for garnish

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

Sausage stuffed bacon wrapped jalapenos on a white serving plate with a kitchen towel and small bowl of sour cream.

How to Make Sausage Stuffed Bacon Wrapped Jalapenos

Cook the Filling

Line a baking sheet with parchment paper or foil and set aside. Preheat the oven to 425 degrees.

Sausage and onion sauteeing in a skillet.

In a medium non-stick skillet, cook the sausage and green onions over medium-high heat breaking up the sausage as it cooks.

The sausage I use for these sausage stuffed jalapenos is Jimmy Dean mild traditional which isn’t very fatty. However, if you have a lot of rendered fat in your pan, be sure to drain it off, and then return the sausage to the pan before proceeding with the recipe.

Cheese added to sausage mixture in skillet.

Remove the pan from the heat and add the cubed cream cheese and grated cheddar. Cover the pan and set it aside while you prepare the jalapenos.

This will give time for the cheese to soften and melt making it easier to combine with the sausage and onion mixture.

Prepare the Jalapenos

Jalapenos split lengthwise and seeds removed.

Split the jalapenos lengthwise and remove the seeds and membranes. You can see from the photo that I used very large jalapenos. These were my own homegrown ones. If you purchase normal sized jalapenos from the grocery store, you’ll need at least twelve.

Sausage and cheese mixture in skillet.

By this time, the cheeses should be nicely softened. Stir the sausage and cheese mixture until well combined.

Stuff and Wrap the Halved Peppers

Halved jalapenos stuffed with sausage-cheese mixture and wrapped with bacon.

Fill each jalapeno half with the sausage-cheese mixture. 

Cut the bacon slices in half crosswise. Wrap each filled jalapeno half with a half slice of bacon and secure with a toothpick. 

Cook Until Done

Place all the prepared jalapenos on the baking sheet and cook for 20-25 minutes or until the bacon is brown and crispy. If needed, place under the broiler for the last couple of minutes to finish browning the bacon.

These are great served with some sour cream or ranch dressing on the size to drizzle over or dip into.

Variations/Options/Substitutions

  • We like our sausage stuffed jalapenos pretty mild, but if you want to crank up the heat, try using a spicy breakfast sausage in the filling. You can even add a pinch or two of red pepper flakes to take it up even higher.
  • To make the recipe as mild as possible, substitute mini sweet peppers for the jalapenos.
  • Try a totally different variation by substituting sweet Italian sausage and provolone for the Cheddar.
  • Change up the flavor profile by using a pepper jack, Monterey jack, or Swiss cheese and adding fresh herbs like parsley, thyme, or basil.

TIP: Prepping the Jalapenos

Use a sharp knife to cut end to end and then remove the seeds and membranes (unless you want to retain more of the pepper’s heat, then you’d leave some of the seeds). The easiest way to remove the insides of the jalapenos is by scraping it out with a spoon. If you have a grapefruit spoon (with the little serrated edges) that works really well!

Also, be sure to wear gloves when working with jalapenos or other hot peppers if your skin is at all sensitive or if you tend to touch your face or eyes. You definitely do not want to get the oils on your hands and then transfer that to your eyes. Ouch!

FAQs

Are the finished jalapeno poppers very hot?

It depends a lot on the heat level of the peppers that you start with. Jalapenos are fairly low on the heat scale as peppers go. Removing the seeds and membranes really tamps down the heat and they also mellow out as they cook. I’d advise you to try a cooked one before serving, especially to children, so you can tell guests what to expect heat wise. It will vary each time you make this recipe.

What kind of bacon do you recommend?

Use any brand you like, but don’t choose a thick cut bacon for this. A thin, regular breakfast-style bacon is easiest to wrap around the peppers and also cooks in the same time as the peppers.

Sausage stuffed bacon wrapped jalapenos on a white serving plate with a kitchen towel and small bowl of sour cream.

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Sausage stuffed bacon wrapped jalapenos on a white serving plate.

Sausage Stuffed Bacon Wrapped Jalapenos

Decadent sausage stuffed bacon wrapped jalapenos are stuffed with a cheese and sausage filling, wrapped in bacon, and baked to perfection.
4.64 from 11 votes
Print It Rate It Text It
Course: Appetizers
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 servings
Calories: 137kcal
Author: Lana Stuart

Ingredients

  • 8 ounces breakfast sausage mild, medium, or hot
  • 2 green onions sliced
  • 4 ounces cream cheese cubed
  • 4 ounces cheddar cheese grated
  • 12 jalapeno peppers (12 normal size or 6 very large)
  • 6 slices bacon
  • Sour cream or ranch dressing optional (for dipping and drizzling)

Instructions

  • Line a baking sheet with parchment paper or foil and set aside. Preheat the oven to 425 degrees.
  • In a medium non-stick skillet, cook the sausage and green onions over medium high heat. Break up the sausage as it cooks. Drain the fat from the sausage and return the sausage to the pan.
  • Remove the pan from the heat, add the cubed cream cheese and grated cheddar. Cover the pan and set aside while you prepare the jalapenos.
  • Split the jalapenos lengthwise and remove the seeds and membranes.
  • Stir the sausage and cheese mixture until well combined. Fill each jalapeno half with the sausage-cheese mixture.
  • Cut the bacon slices in half crosswise. Wrap each filled jalapeno half with a half slice of bacon and secure with a toothpick.
  • Place all the prepared jalapenos on the baking sheet and cook for 20-25 minutes or until the bacon is brown and crispy. If needed, place under the broiler for the last couple of minutes to finish browning the bacon.
  • Serve immediately with sour cream or ranch dressing on the side.

Notes

Tips
  • Prepping the Jalapenos — Use a sharp knife to cut end to end and then remove the seeds and membranes (unless you want to retain the pepper’s heat, then you’d leave some of the seeds but the membranes should be removed so that the filling can be placed inside.). The easiest way to remove the insides of the jalapenos is by scraping it out with a spoon. If you have a grapefruit spoon (with the little serrated edges) that works really well! Also, be sure to wear gloves when working with jalapenos or other hot peppers if your skin is at all sensitive or if you tend to touch your face or eyes. You definitely do not want to get the oils on your hands and then transfer that to your eyes. Ouch!
  • Bacon — Use any brand you like, but don’t choose a thick cut bacon for this. A thin, regular breakfast-style bacon is easiest to wrap around the peppers and also cooks in the same time as the peppers.
Variations/Options/Substitutions
  • If you want to crank up the heat, try using a spicy breakfast sausage in the filling. You can even add a pinch or two of red pepper flakes to take it up even higher.
  • To make the recipe as mild as possible, use a mild sausage and substitute mini sweet peppers for the jalapenos.
  • Try a totally different variation by substituting sweet Italian sausage and provolone for the Cheddar.
  • Change up the flavor profile by using a pepper jack, Monterey jack, or Swiss cheese and adding fresh herbs like parsley, thyme, or basil.

Nutrition Information

Serving: 1 | Calories: 137kcal | Carbohydrates: 2g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 211mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 407IU | Vitamin C: 17mg | Calcium: 82mg | Iron: 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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— This post was originally published on July 16, 2015.

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22 Comments

  1. Made these tonight for supper (yes, supper not dinner). Enjoyed them with a small salad. Always welcome around here!

  2. I’m so glad you’re doing better, well healing up well I mean!! Ps. Love these and I know my dad will too!

  3. Great news! How about I bring the drinks and you make some of these babies and we’ll meet in the middle to celebrate! :)

  4. Wow. I have a friend who is leaving the area to be in the upper Midwest for about 2 months. He brought me a few peppers a couple of weeks ago. Wonder if there are any left……?

    So very glad that you are feeling better!

    Miss P

    1. You know I had to go overboard with these and use *both* sausage and bacon :-) They are just delicious.

      1. 5 stars
        Well, I made these AGAIN the other night. They were the entire meal. Nothing else. And, despite the fact that it seemed rather decadent, it was a fabulous dining experience. I highly recommend doing something off the wall every once in a while!
        Miss P

  5. So glad you are getting better and processing as you should. I am also very glad to have you back in the kitchen!

  6. So glad you are on the mend! (My husband has similar leg pain issues and I think surgery is in his future…) And those peppers – so delicious!

    1. Thanks, Martha. I’m so glad I decided to go ahead with the surgery. It’s wonderful to be free of that leg pain!

  7. So these remind me of the first time I made jalapeno poppers. I actually FORGOT to seed them. So, yeah. My mouth was on fire. But these look great – I think I need to give em a second try!

    1. Some people really like them hot, but I have to take out the seeds and membranes! These jalapenos were actually quite mild – just the way I like them :-)

  8. Hooray for your check up results! That’s awesome and so are these stuffed jalapenos which once I eat one I can’t seem to ever stop! So good.