1. TO CLEAN THE PEPPERS-. 2. Use jalapenos that are large and straight. Put on your rubber gloves and cut the tops off. To clean the inside I have found that a grapefruit knife works the best.Core out the seeds and scrape the inside. Try to get all the seeds out, especially at the tip. If there are any left inside, you will know it. Place them in the chili grill. 3. Fry up the sausage, drain good, and while it's still hot, mix in the cream cheese, garlic, onions, cilantro and shredded cheese. Mix well. 4. Poke a tiny hole in the bottom of the chili to let the grease out. 5. Put in a pastry bag and squeeze it into the jalapenos. 6. Cut bacon strips in thirds and lay on top of the chili. Secure with a toothpick. The toothpick holds the bacon and also stops the jalapeno from falling through when its cooked. 7. TO COOK IN THE OVEN -- 8. Bake in oven (put a flat pan underneath to catch the drips) 9. ON THE GRILL -- 10. cook with indirect heat (need a temp gauge) 11. For spicier ones….cook 325° for 30 minutes. 12. For not too spicy peppers…cook 325° for 45 minutes. The longer you cook them, the milder they get. Don’t cook at a higher temp or the stuffing will cook out of them. When the bacon is done, the peppers are done. ---------------------------------------------------------------------------
Nutrition
Ingredients
