24-36 Peppers
1lb Jimmy Dean's Sausage (regular)
2 Cloves Garlic minced
2 Cups Shredded Cheddar Cheese (use cheese you like)

Core the peppers and set aside.
Cook sausage and garlic. Let cool.
Add cheese and mix thoroughly.
Stuff peppers with the mixture.

Depending on how many peppers you have, cut bacon strips in ½ and cut a slit on the top of the bacon and attach to the pepper stem.  

Makes 24-36 depending on size.  

Smoke, grill or bake them.

Smoke at 200°F for 2-2 ½ hours.

Hickory wood works well.

Recipe from

Paul M.

Montana

Thanks Paul,

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