halved....get a little crust on the stuffing mix

So who uses a whole and who uses a halved?

I cut in half lengthwise. More bacon per bite that way!

I cut in half, I don't have a pepper stand.

ABT's
12 oz mild Italian sausage
8 oz cream cheese
8 oz medium cheddar
15 - 20 Jalapenos
Thin sliced bacon
1 tsp Pork Rub

Split the Jalapenos and removed seeds and ribs. Soaked in Sprite for 18 hours. Browned sausage and mixed with cheeses and rub. Stuffed pepper halves with generous heaps of filling and wrapped with 1/4 slice of bacon.


Wrapped with 1/4 slice of bacon and sprinkled with Pork Rub. Brush on glaze for the last 15-30 minutes

Glaze
1/2 jar of jalapeno pepper jelly
1 tbls butter
Heat till warm

I have a pepper rack, but find it to be a PITA for multiple reasons to do it that way, so now I split in half lengthwise.   So much easier to stuff, and as was mentioned, more bacon wrapping surface area.   

Those are some nice looking hors d'oeuvres, bregent.  I have never made any that look that nice.

Now that looks serious! bregent .... Planning on a social function with the "Legions of Rome"? .... Great lookin cook!

ABT's are awesome!  If the heat is too much just cut and soak them in warm water after removing somewhat the seeds and the white fiber.  That's where the heat is and soaking them in warm water for 30 min or so helps cool them down.  So even the heat adverse peeps might try them.

I have made them without soaking and being good at removing seeds and the white inside.  They sometimes still were too hot.  I live in Vegas and like spicy food.  Soaking them makes it all better.

I have never made them, but a friend of mine made some and brought them over a few weekends ago for me to smoke.  They were stuffed with a bacon cheeseburger mixture.

What I want to know is why is everyone removing the seeds and the veins?  If you are gonna remove the stuff that makes the jalapeno hot, why not just use a bell pepper and make bigger stuffed peppers?

I mix those into my stuffing when I don't want to share!

Wife makes me do some almost every time I use the smoker!  Pretty simple, cream cheese, cheddar and green onions.  This last batch we substituted chives and that worked great too.  Love seeing the other recipes though!

I have never made them, but a friend of mine made some and brought them over a few weekends ago for me to smoke.  They were stuffed with a bacon cheeseburger mixture.

What I want to know is why is everyone removing the seeds and the veins?  If you are gonna remove the stuff that makes the jalapeno hot, why not just use a bell pepper and make bigger stuffed peppers?

I think bell peppers when cooked tend to be bitter and jalapeños do not. Also, jalapeños can vary massively in heat, when cooking for anyone but myself, I tend to error on the side of caution.

Now that looks serious! bregent .... Planning on a social function with the "Legions of Rome"? .... Great lookin cook!

Thanks QueBall, that batch did turn out nice.

I have never made them, but a friend of mine made some and brought them over a few weekends ago for me to smoke.  They were stuffed with a bacon cheeseburger mixture.

What I want to know is why is everyone removing the seeds and the veins?  If you are gonna remove the stuff that makes the jalapeno hot, why not just use a bell pepper and make bigger stuffed peppers?

I like mine hot so I just slice in half dump whatever seeds are loose & stuff with the ingredients . It is amazing how some of them are way hotter than others in the same batch, it's like playing Russian roulette, you never know what ones are going to make you sweat.

Not very strange, but very good - cream cheese, parm cheese, Jimmy Dean Sausage.

I make the same filling..  .

As far as halved or caped and cored, I use both methods,  but most of the time I'm too lazy and half them.