Steps

• 1

  When ready to cook, set Traeger temperature to 425°F and preheat, lid closed for 15 minutes.

  425 ˚F / 218 ˚C

• 2

  Rinse and season the shrimp with the Traeger Chicken Rub.

• 3

  Drizzle the shrimp with olive oil and cook on the Traeger for about 5 minutes per side, or until the shrimp is opaque.

  425 ˚F / 218 ˚C

  00:10

• 4

  Remove the shrimp and let cool.

• 5

  Reduce Traeger temperature to 350°F.

  350 ˚F / 177 ˚C

• 6

  Meanwhile, get those poppers going. Cut the jalapeños in half then remove the stems and seeds.

• 7

  Chop the shrimp. Mix together the softened cream cheese, chopped shrimp, 1/2 teaspoon Traeger Chicken Rub and 2 tablespoons chopped cilantro.

• 8

  Load a generous amount of the filling in each pepper half. Top with a sprinkle of coconut.

• 9

  Wrap each stuffed pepper with a slice of bacon and place on a foil-lined baking sheet.

• 10

  Cook the peppers on the Traeger for about 45 minutes, or until the bacon fat has rendered and the cream cheese is golden. Enjoy!

  350 ˚F / 177 ˚C

  00:45