Sausage Jalapeno Poppers

Sausage Jalapeno Poppers

340 Reviews 12 Pics
  • Prep

    1 h
  • Cook

    20 m
  • Ready In

    1 h 20 m
Recipe by  Cindy

“This is a recipe for stuffed jalapenos I had at a baby shower in Texas. I loved them and have made them for every party since. They are always anxiously requested, a HIT AT EVERY PARTY!!!! Use toothpicks to secure the bacon around the stuffed jalapenos. Be sure to use a pan that won't let the bacon drip all over the oven while cooking!”

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Adjust Servings

Original recipe yields 60 poppers



  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place ground sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
  3. Drain sausage and place in a medium bowl. Mix with the cream cheese.
  4. Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the sausage and cream cheese mixture. Wrap with half slices of bacon. Secure bacon with toothpicks.
  5. Arrange wrapped jalapenos in a large, shallow baking dish. Bake in the preheated oven 20 minutes, or until the bacon is evenly brown.

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Reviews (340)

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I've been making a version of this for several years. This is the first time I have added sausage to the mix. I will make them this way from now on. I took a batch to work last Friday and they were a huge hit. I had lots of requests for the recipe. Good thing I have internet access at work so that I could eailsy print the recipe. Here are some of the tips that I handed out to my fellow sure to use rubber gloves when handling peppers. Also, to reduce the "pepper fumes" in the air, fill your sink with water, float the peppers in the water. Working with a sharp knife and a spoon, slice them in half length wise and use the spoon to scoop out the seeds and veins. Do all of this under the water or you will cough hysterically! I learned this from experience many years ago. I also added about 1/2 cup of shredded sharp cheddar and a few sliced green onions to my cream cheese stuffing mix. Most people were surprised that these were actually very mild and quite tasty without a mouth of fire. I suspose, if you wanted some heat you could leave the veins or add some of the seeds back to your stuffing mix. ENJOY :)

Stacey Riestenberg Reeder

Stacey Riestenberg Reeder

What a hit with everyone at the party! The reviewer who mentioned brushing the bacon with honey before wrapping the pepper was right on! It adds that background flavor that makes people wonder. Also, added cayenne for some extra heat to the sausage/cream cheese mixture. My peppers were somewhat mild so this punched up the flavor a bit. I used a convection oven to bake the peppers and even that didn't crisp the bacon as much as I would have liked. Next time I'll microwave the bacon slightly before I wrap the peppers. Thanks for the recipe -- I'll make it again and again!



I have made this recipe for three different parties, and each time, have been asked for the recipe. This is a fantastic appetizer. I have not been able to make it in less than 60 minutes, so it is time consuming, but worth every second. A few suggestions: wear a mask while scrapping the peppers (after about 15 peppers, it has the effects of pepper spray); wear gloves if possible; I used reduced fat sausage and reduced fat cream cheese and it was still delicious; I precook the bacon in the microwave for about 45 seconds (for 8 pieces) to try to reduce the fat and ensure the bacon is not limp after baking. Enjoy this wonderful recipe!

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Amount Per Serving (20 total)

  • Calories
  • 189 cal
  • 9%
  • Fat
  • 18.2 g
  • 28%
  • Carbs
  • 2 g
  • < 1%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 40 mg
  • 13%
  • Sodium
  • 256 mg
  • 10%

Based on a 2,000 calorie diet



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