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.

Sweet Pepper and Salami Frittata

Omelets, frittatas, scrambles… All are great ways to use up ingredients you have on hand. In this case I had some extra salami and cherry tomatoes around that I needed to use up. This sweet pepper and salami frittata recipe was a great way to combine them.Sweet Pepper and Salami Frittata

Don’t have salami on hand? Ham works just fine. Or sausage.

Sweet Pepper and Salami Frittata
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 medium russet potatoes
  • 2 teaspoons olive oil
  • 1 large white onion, diced
  • 2 medium sweet peppers, chopped
  • 9 large eggs
  • 8 ounces sharp cheddar cheese, shredded, divided
  • 6 ounces salami, cubed
  • 1/2 pint cherry tomatoes, halves
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  1. Preheat oven to 350 F.
  2. Bring a large pot of water to a boil. Add the potatoes. Boil until just starting to soften, 20-30 minutes. Drain and let cool slightly, then cut into cubes.
  3. Heat oil in a 10" cast iron (or oven-proof) skillet.
  4. Saute onions for 5 minutes.
  5. Add peppers and saute another 5 minutes.
  6. In a large bowl, beat the eggs. Stir in half of the cheese and the salami, tomatoes, and basil. Season with salt and pepper.
  7. Pour mixture into the skillet and stir. Bake for 15 minutes.
  8. Sprinkle the remaining cheese over the top and return skillet to the oven, under the broiler, for 2 minutes or until the cheese is melted.