Step

• Step 1

  Wash and dry the peppers. Cut the stem ends off with a paring knife, and using the same knife or a small metal spoon, carefully scrape the seeds and ribs out of each pepper. Set aside.

  Ingredients

  • 40 Whole jalapeño

• Step 2

  In a small bowl, combine the cream cheese, grated cheese, Traeger Pork and Poultry Rub, and the sour cream.

  Ingredients

  • 8 Ounce cream cheese, room temperature

  • 1 Cup Sharp Cheddar Grated

  • 1 1/2 Teaspoon Traeger Pork & Poultry Rub

  • 2 Tablespoon sour cream

• Step 3

  Transfer the mixture to a sturdy resealable plastic bag and trim 1/2-inch off one of the lower corners with a scissors. Squeeze the cream cheese mixture into each pepper, filling each a little over the halfway point.

• Step 4

  Stuff one sausage into each pepper. Wrap the outside of each with a piece of bacon, securing with 1 or 2 toothpicks.

  Ingredients

  • 1 Whole (14 oz) cocktail sausages

  • 20 Whole Slices of Smoked Bacon, Cut in Half

• Step 5

  Arrange the peppers on a foil-lined baking sheet. When ready to cook, start the Traeger, smoke the peppers for 1 to 1-1/2 hours.

  01:30

  180 ˚F / 82 ˚C

• Step 6

  Increase the heat to 350 degrees F and continue to cook for 20 to 30 minutes, or until the bacon begins to render its fat and crisp. Enjoy!

  00:30

  350 ˚F / 177 ˚C