• 6 medium to large, firm jalapeño peppers
  • 1/2 pound Swaggerty’s Farm Hot Roll Sausage or 2 Swaggerty’s Farm Hot Italian Dinner Links, browned, crumbled 
  • 8 oz. Herbed Cream Cheese, softened (Philadelphia brand or Alouette are delicious)
  • 1 cup shredded Pepper Jack Cheese
  • 1/2 cup diced red bell peppers, divided


  • Preheat grill to 375 degrees. Line a baking pan with parchment or foil. 
  • Cut jalapeño peppers down the center long ways from the stem to the tip. Scrape out seeds and membranes using a spoon and discard.
  • Lay pepper halves, cut side up, on prepared baking pan. (Use plastic or rubber gloves for the part if you like or if your hands are sensitive to peppers.) 
  • For filling mix together browned and crumbled sausage, softened herbed cream cheese, shredded pepper jack cheese and half the diced red bell peppers. Blend until well mixed. 
  • Using a small spoon generously fill halved jalapeños with sausage-chess filling. Add remaining 1/4 cup diced red bell peppers to tops. 
  • Place on grill for 20-30 minutes or until cheese is melted, hot and just beginning to brown. Remove from oven, let cool a few minutes before serving.