Best 4 Amys Sausage Stuffed Peppers My Version Is Wrapped In Bacon And Grilled On The Grill Recipes
**Kick off your grilling season with a flavor-packed dish that combines the wholesomeness of stuffed peppers with the smoky allure of grilled bacon. Amy's Sausage Stuffed Peppers, revamped with a bacon twist and grilled to perfection, promise an explosion of taste in every bite. This recipe elevates the classic dish by wrapping each pepper in crispy bacon, adding an extra layer of savory goodness.
The hearty filling, made from a blend of savory sausage, aromatic rice, and a vibrant mix of vegetables, is carefully stuffed into bell peppers, creating a colorful and inviting presentation. As the peppers grill, the bacon crisps up, infusing the filling with its smoky essence. The result is a delightful interplay of textures and flavors that will tantalize your taste buds.
Accompanying this main course are two additional recipes that offer refreshing and flavorful sides to complement the grilled stuffed peppers. The Tangy Cucumber Salad, with its vibrant blend of cucumbers, red onions, and a zesty dressing, provides a crisp and refreshing contrast to the richness of the peppers. The Grilled Corn on the Cob, simply seasoned with butter, salt, and pepper, adds a touch of sweetness and a smoky char that perfectly rounds out the meal.
Whether you're hosting a backyard barbecue or simply seeking a delicious and satisfying dinner option, Amy's Sausage Stuffed Peppers wrapped in bacon and grilled to perfection, along with the Tangy Cucumber Salad and Grilled Corn on the Cob, are sure to impress your friends and family. So fire up the grill and get ready to embark on a culinary journey that promises to delight your senses.**
AMY'S SAUSAGE STUFFED PEPPERS, (MY VERSION IS WRAPPED IN BACON AND GRILLED ON THE GRILL)
"You will love this spicy appetizer treat!"
Provided by Cindy Finchum Owens @CiLoFiOw
Categories Other Appetizers
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 C).
- Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
- In a bowl, mix the sausage, cream cheese, and Parmesan Cheese. Spoon 1 T. or so of sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
- Bake 15-20 minutes in the preheated oven, until bubbly and lightly browned. Sprinkle with shredded cheese, serve with Ranch or Blue Cheese Dressing if desired.
SAUSAGE STUFFED BELL PEPPERS
Steps:
- Preheat the oven to 400 degrees F.
- Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.
- In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions, 1/2 cup diced bell pepper, and the celery. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the rice and mix well. Season with salt, pepper and Essence. Cook for about 1 minute. Remove from the heat and stir in the green onions and parsley. Season the insides of the bell pepper shells with salt and pepper, to taste. Spoon the rice mixture into the bell peppers.
- In a small bowl, combine the bread crumbs and cheese. Season with a pinch of Essence and mix well. Sprinkle the crust over each pepper. Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
BACON-WRAPPED STUFFED JALAPENOS
Sunday is grill-out day for my husband, Cliff, and these bacon-wrapped stuffed jalapenos are one of his specialties. We usually feature them at our annual Daytona 500 party. They disappear from the appetizer tray in no time.
Provided by Taste of Home
Categories Appetizers
Time 1h40m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- Make a lengthwise cut in each jalapeno, about 1/8 in. deep; remove seeds. Combine the sausage and cheese; stuff into jalapenos. Wrap each with a piece of bacon; secure with toothpicks., Grill, covered, over indirect medium heat for 36-40 minutes or until a thermometer reads 160°, turning once. Grill, covered, over direct heat for 1-2 minutes or until bacon is crisp.
Nutrition Facts : Calories 132 calories, Fat 10g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 365mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
SAUSAGE JALAPENO POPPERS
This is a recipe for stuffed jalapenos I had at a baby shower in Texas. I loved them and have made them for every party since. They are always anxiously requested, a HIT AT EVERY PARTY!!!! Use toothpicks to secure the bacon around the stuffed jalapenos. Be sure to use a pan that won't let the bacon drip all over the oven while cooking!
Provided by Cindy
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h20m
Yield 20
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place ground sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
- Drain sausage and place in a medium bowl. Mix with the cream cheese.
- Cut jalapenos in half lengthwise. Remove the seeds. Stuff each jalapeno half with equal portions of the sausage and cream cheese mixture. Wrap with half slices of bacon. Secure bacon with toothpicks.
- Arrange wrapped jalapenos in a large, shallow baking dish. Bake in the preheated oven 20 minutes, or until the bacon is evenly brown.
Nutrition Facts : Calories 188.8 calories, Carbohydrate 2 g, Cholesterol 40.1 mg, Fat 18.2 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 8.3 g, Sodium 256.4 mg, Sugar 0.7 g
AMY’S SAUSAGE STUFFED PEPPERS
Kick-off your summer grilling season with this delectable dish. It's a delicious and versatile recipe that can be enjoyed for lunch or dinner.
- For a spicier dish, use a spicy Italian sausage or add a pinch of red chili flakes to the meat mixture.
- To make the peppers easier to stuff, cut them in half lengthwise and scoop out the seeds and ribs.
- If you don't have bacon, you can use ground sausage, turkey bacon, or even ham.
- To make the peppers ahead of time, cook them according to the recipe and then let them cool completely. Store them in an airtight container in the refrigerator for up to 2 days. When you're ready to serve, re-grill or re-bake the peppers until they're warmed through.
- Serve the peppers with your favorite sides, such as mashed sweetpotatoes, roasted veggies, or a crisp green garden fresh tomato and cucumber and red or green leaf lettuce garden fresh not from store bought, homemade garlicky bread.
These bacon-wrapped sausage-stuffed peppers are a flavorful and satisfying dish that's perfect for a summer cookout. Grilling the peppers gives them a slightly smoky, charred flavors that complements the savory sausage and cheesy mozzarella.
They're also easy to make and can be prepared ahead of time, making them a great option for busy weeknights. So fire up your grills or bake in the kitchen and enjoy this delicious recipe.
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