SMOKED JALAPENO POPPERS
Everyone loves jalapeno poppers ... wrapping them in bacon and smoking them REALLY elevates them! That's a big jackpot, but they are quickly disappearing!
- 20 slices of bacon
- 2 cups turkey stuffing
- 8 tablespoons of cream cheese
- 10 large jalapeno peppers
- 1/2 lb cheddar cheese cut into long sticks of pepper
First, cut the jalapeno peppers in half, removing the white flesh and seeds. Do not remove the stems. Soak in water for 30 minutes to 1 hour for a slightly warm taste.
Then, meanwhile, prepare a turkey stuffing. Add caramelized onions and mushrooms for more flavor. Mix everything.
Stuff the jalapeno pepper halves with a little cream cheese, about 1 Tbsp. Per half of bell pepper, followed by the turkey stuffing and cheddar sticks. Wrap a slice of bacon around each one. You may want to secure the bacon with a toothpick.
Place on a smoker preheated to 225F-250F and smoke for about 1.5 to 2 hours. Jalapeño poppers are cooked when they acquire a rich brown / brown / burgundy color (depends on the wood you use for smoking). Happy Cooking Time.