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
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5 from 1 vote

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 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

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.

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.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Also try my more-classic French omelet.

Sweet Pepper and Salami Frittata
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4 from 1 vote

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.
Course Main
Cuisine American
Keyword breakfast, frittata
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 779kcal

Ingredients

  • 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
  • ½ pint cherry tomatoes halves
  • 1 teaspoon dried basil
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Instructions

  • Preheat oven to 350 F.
  • 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.
  • Heat oil in a 10″ cast iron (or oven-proof) skillet.
  • Saute onions for 5 minutes.
  • Add peppers and saute another 5 minutes.
  • In a large bowl, beat the eggs. Stir in half of the cheese and the salami, tomatoes, and basil. Season with salt and pepper.
  • Pour mixture into the skillet and stir. Bake for 15 minutes.
  • 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.

Nutrition

Calories: 779kcal | Carbohydrates: 50g | Protein: 44g | Fat: 45g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 512mg | Sodium: 2114mg | Potassium: 1578mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3343IU | Vitamin C: 104mg | Calcium: 532mg | Iron: 6mg

Nutritional values are approximate.