Sausage-Stuffed Peppers on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

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
Print Pin
No ratings yet

Sausage-Stuffed Peppers on the Char-Broil Big Easy

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. 
Course Appetizer
Cuisine American
Keyword Big Easy, Char-Broil, peppers, sausage, stuffed
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 20 appetizers
Calories 56kcal

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.

Notes

You’ll need a Bunk Bed basket to cook 20 peppers at once.

Nutrition

Calories: 56kcal | Carbohydrates: 1g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 101mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

Nutritional values are approximate.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.