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-   -   Meat Lovers Jalapeno Poppers (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/716224-meat-lovers-jalapeno-poppers.html)

Dottie 04-03-2011 09:48 AM

Meat Lovers Jalapeno Poppers
 
For the meat lovers out there lol :)

16 link Oscar Mayer, Smokies Sausage Little Cheese (Pork, Turkey)
8 Jalapeno Pepper
8 oz Philadelphia Cream Cheese
16 oz Jimmy Deans Pork Breakfast Sausage
8 slices Sliced Bacon
1/4 tsp Ground Black Pepper
1/4 tsp Salt

Preheat oven to 400 then reduce heat to 350 just before baking.
Remove caps from jalapenos, cut in half lengthwise and remove seeds and membranes.
Place one smokie sausage link into each half then smoosh 1T cream cheese into the cavity.
Mix the salt and pepper with the breakfast sausage and divide into 16 equal portions.
Encase each jalapeno half in the sausage as well as you can (if it won't go all the way around, make sure the open part of the pepper is securely covered).
Cut each back strip in half and wrap the jalapeno with it, making sure the end is on the bottom part.
Place in a single layer on a baking sheet that has sides (depending on the sausage, there can be a lot of grease) and place in the hot oven. Bake for approx 25 minutes, until bacon is crisp and the sausage is cooked through.

Makes 16 halves -nutritional info per half: 185cals; 16.5g fat; 2.1g carbs; less than .5g fiber; 8.3g protein

* Could use low fat sausage, etc and reduce the calories significantly. Could also just use 1/2oz sausage per popper half and reduce approx 50cals and 4g fat just from that.

fourstubbs 04-03-2011 02:47 PM

I never thought of putting a lil' smokie in a jalapeno!!! What a great idea! I think I might use those baby bell peppers they sell at Sam's. I am not quite a jalapeno person, but dh sure is, I don't mind a sliver of one though. I can put little slivers of them into my bell pepper, with the smokie and all of the other ingredients. Great recipe, thanks Dottie!

Dottie 04-03-2011 02:56 PM

Hope you like it:)
This was a "clean out the fridge" inspiration :)

fourstubbs 04-03-2011 02:57 PM

then you're a genius...I would have never thought of that!! LOL

Dottie 01-30-2013 10:10 AM

*bump* :)

scalestepper 01-30-2013 10:37 AM

:up::heart:

rosethorns 01-30-2013 10:40 AM

Dottie this sounds great. I like little smokies and Jalapeno.

How do I miss these!!!!!

Dottie 01-30-2013 12:54 PM

I've made them without the sausage, too, just wrap the jalapeno/cheese/smokie in bacon and bake it off that way :)

Charski 01-30-2013 01:19 PM

Sounds like a high-speed collision of poppers and Scotch eggs! :laugh:

Yum. Sounds like a meal to me - protein, dairy, vegetable...yeah!

Barbo 01-30-2013 10:05 PM

Poppers ala Dottie
 
:shake: Thanks Dottie, I just came home with 24 gorgeous
jalapenos from the .99 store today. I was just going to do the bacon,
and cheeses stuffing but DH brought me home some good J. Dean
sausage from Costco today. Will give this a try.

socaligirl714 02-01-2013 10:42 AM

i made this one the other day.. hubby likes it better then the bacon ones.. I even added a lil shredded cheese in there

1 pound ground pork sausage

1 (8 ounce) package cream cheese, softened

1 cup shredded Parmesan cheese

1 pound large fresh jalapeno peppers, halved lengthwise and seeded



1.Preheat oven to 425 degrees F
2.Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
3.In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
4.Bake 20 minutes in the preheated oven, until bubbly and lightly browned.

24Fan 02-02-2013 05:37 AM

This sounds so yummi! thanks Dottie.

Question, do you use fresh or canned peppers?

Dottie 02-02-2013 05:45 AM

Fresh:) It's a personal taste thing - I just don't care for the "pickled" taste of the canned ones when I make poppers.

24Fan 02-02-2013 05:51 AM

ok thanks for the quick reply!

Barbo 02-02-2013 05:57 PM

Indeed Free Bates
 
Made the poppers yesterday, they are great left over too.

Last time I wrapped the raw bacon around and we found them
to be greasy. This time I pre-cooked the bacon at least half way.
Instead of wrapping I cut the bacon in half and just laid it on top
of the stuffing. They were great and not grease soaked.


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