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25 Aug

Pork-Stuffed Jalapeño Peppers

A fresh jalapeño pepper is the perfect delivery vehicle for meat or seafood. When the pepper is cut open, there’s just enough room to stuff a nibble of ground meat, sausage, shrimp or crab. The delicious edible package is sealed with a strip of bacon that drips fatty flavor into the pepper. A stuffed jalapeño can be eaten with your fingers in one or two bites (it’s delicious either hot or cold) and the addictive spicy flavor keeps you coming back for more.

Italian pork sausage is especially good in the pepper, if you want to go all out with pork flavor. Or, you can lighten things up a little by finely chopping raw shrimp in a food processor and stuffing that inside the pepper instead.

These bite-sized, savory treats are definitely popular appetizers, but why not serve them for breakfast too? Alongside a plate of eggs a stuffed jalapeño pepper is ridiculously good.

Servings: 20 stuffed jalapeños


  • 10 fresh jalapeños, sliced in half lengthwise, white membrane and seeds removed
  • 10 slices of bacon, cut in half
  • 1/2 pound (230 g) of loose pork sausage or other seasoned ground meat


Heat oven to 400 ºF (205 ºC)

Use your fingers to stuff meat into each jalapeño half.

Snugly wrap a piece of bacon around the pepper. Secure it with a toothpick.

You can put the peppers directly on baking sheet or pan, but the fat that drips off the bacon will make them a little greasy. To avoid this, set a cooling rack on top of a baking pan and put the pepper on the rack.

Bake for 25 minutes, until bacon is crispy.

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  1. I made these for a quick supper and they came out great! I had some bulk hot Italian sausage as well as some ground pork in the freezer, so I defrosted them both, mixed them together with my hands, and then stuffed away. The hotness of the jalapenos mellowed out nicely, and they were pretty addictive! I would definitely serve them at a party as hors d’ouevres, in addition to a nice little supper or lunch item.

    EvelynU wrote on September 1st, 2012
  2. PS: I had lovely thick bacon, and for most of them, I cut it into quarters, across and then lengthwise. Worked very well.

    EvelynU wrote on September 1st, 2012
  3. I made them with poblanos. Outstanding!

    Molly wrote on September 2nd, 2012
  4. Has anyone tried these on the BBQ?

    John wrote on September 11th, 2012
  5. Mouth. Salivating. Totally making these for the next football game i go to. Maybe even stuff them with my buffalo chicken dip for an extra kick. :)

    The Dish wrote on September 11th, 2012
  6. I made these last night for the football game (Packers v. Bears). Half I did with jalapenos and half with mini sweet bell peppers. I also did some with cream cheese and green onions and I put some of the jalapeno seeds in the cream cheese too. I think my husband ate 10 halves. Yummy stuff!

    Susie wrote on September 14th, 2012
  7. Made these tonight with peppers from my garden…a new staple appetizer in our house, we all devoured them!

    Kim wrote on September 18th, 2012
  8. these are wonderful! i didnt have sausage so i used ground turkey that i seasoned with creole seasoning. yum yum yum thanks for posting.

    sandy wrote on November 1st, 2012
  9. I love these ;0)

    Misty wrote on July 8th, 2013
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  11. Made a double-batch for a party tonight, smoked up the house some but turned out GREAT! Big hit! Thanks! :)

    Staci wrote on May 9th, 2014

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