Steps

• 1

  Wash and dry the peppers. With a paring knife, remove the stems. Using the same knife or a small metal spoon, carefully scrape the seeds and ribs out of each pepper. Set aside.

  Ingredients

  • 40  jalapeño peppers

• 2

  In a small bowl, combine the cream cheese, cheddar cheese, Traeger Pork & Poultry Rub, and the sour cream and mix well. Transfer the mixture to a sturdy, resealable plastic bag and trim 1/2-inch off one of the lower corners with scissors.

  Ingredients

  • 1  (8 oz) package cream cheese, room temperature

  • 1 Cup cheddar cheese, grated

  • 1 1/2 Teaspoon Traeger Pork & Poultry Rub

  • 2 Tablespoon sour cream

• 3

  Squeeze the cream cheese mixture into each pepper, filling each a little over the halfway point.

• 4

  Stuff one sausage into each pepper. Wrap the outside of each with a piece of bacon, securing with 1-2 toothpicks. Place the stuffed peppers on a foil-lined baking sheet.

  Ingredients

  • 1  (14 oz) package mini cocktail sausages

  • 20  Slices of Smoked Bacon, Cut in Half

• 5

  When ready to cook, set the Traeger temperature to 180˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  180 ˚F / 82 ˚C

  Super Smoke

• 6

  Place the baking sheet directly on the grill grates, close the lid and smoke the peppers for 1 hour.

  180 ˚F / 82 ˚C

  Super Smoke

• 7

  Increase the Traeger temperature to 350˚F and continue to cook for 20-30 minutes, or until the bacon fat is rendered and bacon is crispy.

  350 ˚F / 177 ˚C

• 8

  Remove the poppers from the grill and serve warm. Enjoy!