Ingredients
24 fresh jalapeno peppers3/4 pound bulk pork sausage12 bacon strips, halved
Preparation
Wash peppers. Cut a slit along one side of each pepper. Remove seeds; rinse and dry peppers.
In a skillet, cook sausage over medium heat until no longer pink; drain. Stuff peppers with sausage and wrap with bacon; secure with soaked toothpicks.
Grill peppers, uncovered, turning frequently, over medium heat until tender and bacon is crisp, about 15 minutes.
