Sausage-Stuffed Peppers on the Char-Broil Big Easy

Sure, I’ve made bacon-wrapped jalapeno poppers on my Char-Broil Big Easy. A lot of times. And I love them. But not everyone loves a little kick in their appetizers like I do, so that’s when these sausage-stuffed peppers take the stage. The peppers get a nice little char on them. They have a little sweetness to them. The sausages bring a wonderful smokiness, and they kind of ‘pop’ when you bite into them. That’s a bit unexpected. The cream cheese? Well, it’s creamy. All wrapped in bacon goodness with a sprinkle of rub.
I used the rub for my Big Easy root beer can chicken on these sausage-stuffed peppers. The rub has a little smoky flavor to it, along with a bit of garlic and just a very, very small hint of spiciness. Not enough to offend those that prefer mellower snacks.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Sausage-Stuffed Peppers on the Char-Broil Big Easy
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 20 appetizers
You'll need a Bunk Bed basket to cook 20 peppers at once.
  • 10 mini sweet peppers (preferably all about the same size)
  • 4 ounces cream cheese, softened
  • 10 Lit' Smokies cocktail sausages
  • 5 pieces bacon, cut in half lengthwise
  • Your favorite BBQ rub (optional)
  1. Fire up your Big Easy.
  2. Cut the peppers in half lengthwise and remove any seeds and membranes.
  3. Divide the cream cheese between the peppers.
  4. Add the sausages and press down slightly to fit snuggly inside the peppers.
  5. Wrap the peppers with the bacon and sprinkle with the rub.
  6. Place into the Big Easy basket and bunk bed basket and cook for 20-25 minutes or until the bacon starts to crisp and the peppers have softened.
  7. Let cool slightly before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *