Char is a creative writer, artist, and inventor—in and out of the kitchen.
This recipe works with either jalapeños or sweet peppers. I love to use fresh jalapeños 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 jalapeño, 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 jalapeños. If you are fearful, try the sweet-pepper version.
Either way, it's delicious.
|Prep time||Cook time||Ready in||Yields|
1 hour 40 min
Serves one person, or more.
- 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
- Cook pork sausaqe until browned. Remove excessive grease. Add cream cheese, poultry seasoning, and Parmesan cheese shreds. Stir.
- 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.
- Place pan in cold, electric grill. Turn on grill on highest setting. Let it heat up and cook peppers for 40 minutes. At 40 minutes, there should be charring. Time to eat.
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.
I 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.
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.
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.
Fill each pepper with filling.
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. I 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.
Char Milbrett (author) from Minnesota on December 28, 2017:
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 Woods from Houston, Texas on December 28, 2017:
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!