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Do you love spice? Now, how about shear heat? That’s what you get if you use peppers out of our garden for these! I actually made these several weeks ago but with the holiday I am just now getting them posted, or maybe it’s that the heat is just now wearing off from making them.
I learned a few lessons when I made these. The first one, wear gloves when working with peppers…again…wear gloves when working with peppers. Trust me when I say do not skip that step! I mentioned to my husband the night I made these that I did not have any gloves. His response? “The peppers aren’t that hot, so you don’t need them.” I learned my next lesson that night, NEVER listen to your husband when it comes to peppers!
These peppers that we used were fresh out of our garden and clearly with the drought this year the intensity was far more than we have ever experienced.
No worries, my husband ate his own words literally! He bit into one of them and screamed so loud that I think he woke up the entire neighborhood! They were that hot! Now, he says they were extremely good but SO HOT!
I opted out of eating them as the thought of going into labor early really did not sound so good! If you like peppers though and heat, you will love them!
Hope you remember to eat these with a large glass of water nearby!
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.
- 15 Jalapeno Peppers
- 1 Package Cream Cheese
- 1 Clove Crushed Garlic
- 1 Tsp Dried Basil
- 1 Package Little Smokies, Sausages
- 1/2 Cup BBQ Sauce
- 1 Package Bacon
- Note: I highly advise wearing gloves when working with the peppers.
- Before making these, cook the little smokies in a small crock pot with the BBQ sauce for 4-6 hours on low.
- Next when you are ready to start the peppers, preheat the oven to 350*.
- Serving: 30 Stuffed Peppers
- Combine the cream cheese, garlic, and basil in a small bowl to make the filling.
- Cut the end off the peppers and slice in half then scoop the seeds out.
- Next, slather on some of the cream cheese mixture, place 1 little smokie on top of the cream then wrap with bacon and use a toothpick to hold into place.
- When wrapping with bacon, I found it was easiest to cut the bacon in half and use half a slice.
- Place these on a wire rack.
- When finished bake for 20-30 minutes or until bacon is crisp.