Sausage-Stuffed Peppers on the Char-Broil Big Easy

Sure, I’ve made bacon-wrapped jalapeno poppers. 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 on the Char-Broil Big Easy 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.
Sausage-Stuffed Peppers on the Char-Broil Big Easy I used the rub for my root beer can chicken on these sausage-stuffed peppers on the Char-Broil Big Easy. 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.

Also try my Southwestern-stuffed peppers made on the Big Easy.

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

You'll need a Bunk Bed basket to cook 20 peppers at once.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 20 appetizers

Ingredients

  • 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

Instructions

  • Fire up your Big Easy.
  • Cut the peppers in half lengthwise and remove any seeds and membranes.
  • Divide the cream cheese between the peppers.
  • Add the sausages and press down slightly to fit snuggly inside the peppers.
  • Wrap the peppers with the bacon and sprinkle with the rub.
  • 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.
  • Let cool slightly before serving.

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