Minnesota Cooking: Grilled Jalapeno or Sweet Peppers With Sausage Filling

Updated on December 30, 2017
This is a sweet pepper. On grill until it almost burns. Definitely adds to the flavor.
This is a sweet pepper. On grill until it almost burns. Definitely adds to the flavor.

This recipe works with either jalapenos or sweet peppers. I love to use fresh jalapenos from my garden. You slice them in half the long way, and then remove the seeds and membranes. You need to put them in some sort of container and fill that container with milk and let them soak in milk for a day. The milk chemically reacts and reduces the amount of capsaicin, or heat units, that the jalapenos contain. The flavor of a grilled jalapeno is sweet, and the milk reduces the heat.

The sweet peppers grill up the same as a jalapeno, but with no burn. They are almost a boring pepper. So, if you like the thrill of a hot pepper, and don't mind a little burn, try the jalapenos. If you are fearful, try the sweet-pepper version.

Either way, it's is delicious.

Cook Time

Prep time: 1 hour
Cook time: 40 min
Ready in: 1 hour 40 min
Yields: Serves one person, or more.

Ingredients

  • 1 pound pork sausage, browned
  • 2 Cream Cheese, Chive and Onion
  • 2 cups Parmesan Cheese Shreds
  • 1 teaspoon Poultry Seasoning
  • 14 peppers, cut in half, remove seeds
  • 1 spray each Spray Butter

Instructions

  1. Cook pork sausaqe until browned. Remove excessive grease. Add cream cheese, poultry seasoning and parmesan cheese shreds. Stir.
  2. Cut peppers in half, remove seeds and membranes. Spray with Spray Butter. Use baking sheet and cover with aluminum foil. Spray sheet with spray butter. Spray each pepper with spray butter and fill with sausage mixture.
  3. Place pan in cold, electric grill. Turn on grill on highest setting. 5. Let heat up and cook peppers for 40 minutes. At 40 minutes, there should be charring. Time to eat.
Cast your vote for Jalapeno or Sweet Peppers Stuffed and on Grill

Brown the Pork Sausage

I like to use the Sage flavor Jimmy Dean pork sausage. I cook it, without any additional oil, in a frying pan, until the meat turns from pink to grey.

Then, I remove the extra grease with a paper towel.

and then, add my two containers of cream cheese, stirring until it is mixed well. The sausage is hot, so it melts together. Then, I add the poultry seasoning for a little extra flavor. Then, stir in a bag of shredded parmesan cheese.

This filling gets placed inside each pepper. The spray butter goes on the underside and the inside of the pepper before you fill them.

Click thumbnail to view full-size
brown and break up sausage into small piecesuse paper towel to easily blot extra grease when brownedcream cheeseadd directly to pork sausageI use two containers for a pound of pork sausagestir togetheradd parmesan cheese shreds
brown and break up sausage into small pieces
brown and break up sausage into small pieces
use paper towel to easily blot extra grease when browned
use paper towel to easily blot extra grease when browned
cream cheese
cream cheese
add directly to pork sausage
add directly to pork sausage
I use two containers for a pound of pork sausage
I use two containers for a pound of pork sausage
stir together
stir together
add parmesan cheese shreds
add parmesan cheese shreds

Aluminum Foil

I like to use aluminum foil on a pizza pan in my grill. It captures the butter and the juice from the peppers and the cream cheese.

It helps to caramelize the butter and the peppers.

aluminum foil on a pizza pan, since I have a round grill. Spray butter on foil.
aluminum foil on a pizza pan, since I have a round grill. Spray butter on foil.

Cut the Peppers

Cut the peppers and remove the seeds and membrane.

Spray each with spray butter and place on aluminum foil. Fill with filling.

Click thumbnail to view full-size
colored pepperscut in halfcut across ends method oneremove insides by slicing slideways - method tworemove seedsslice endsready to stufffill up pan
colored peppers
colored peppers
cut in half
cut in half
cut across ends method one
cut across ends method one
remove insides by slicing slideways - method two
remove insides by slicing slideways - method two
remove seeds
remove seeds
slice ends
slice ends
ready to stuff
ready to stuff
fill up pan
fill up pan

Fill

Fill each pepper with filling.

Click thumbnail to view full-size
transfer filling from pan to bowl for convenience, extra can be stored in refrigeratoruse spoon to fill each pepperbe generousplace side by side on sheetyou can fill manually without using a spoon as wellgrill until browned on bottom
transfer filling from pan to bowl for convenience, extra can be stored in refrigerator
transfer filling from pan to bowl for convenience, extra can be stored in refrigerator
use spoon to fill each pepper
use spoon to fill each pepper
be generous
be generous
place side by side on sheet
place side by side on sheet
you can fill manually without using a spoon as well
you can fill manually without using a spoon as well
grill until browned on bottom
grill until browned on bottom

Cold Grill to Hot Grill - Electric Grill

I start with my grill cold. I place the pan of peppers in the grill and then, turn it on the highest setting. Set my timer for 40 minutes.

When the time is up, the peppers are cooked through, the bottoms are slightly browned or charred. This charring adds a perfect flavor.

The sweet peppers just taste like sweet pepper. If you use the jalapeno peppers, you will get an abrupt sweet flavor and a bit of hot sensation.

Click thumbnail to view full-size
set heat on highest settingstart with cold grillfilling will bubble and boilcharring is expected and adds to flavor
set heat on highest setting
set heat on highest setting
start with cold grill
start with cold grill
filling will bubble and boil
filling will bubble and boil
charring is expected and adds to flavor
charring is expected and adds to flavor

Questions & Answers

    Comments

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      • firstcookbooklady profile image
        Author

        Char Milbrett 4 months ago from Minnesota

        They turn out pretty good! We used to eat the grilled jalapenos in late summer, as the garden started producing them, but then, one of our friends decided to make them with the store bought sweet peppers. We tried them, as well, and found them to be quite tasty, although my personal preference is the jalapeno. Smile. Thanks for your comment!

      • Peggy W profile image

        Peggy Woods 4 months ago from Houston, Texas

        You got my attention with the jalapeno as an ingredient. I love stuffed jalapenos but have never made them from scratch. Might just have to give your recipe a try! Thanks!

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