When barbecuing the friends at her Cleveland, Texas home, Catherine Hollie also uses the grill to serve up hot appetizers. "These crowd-pleasing stuffed peppers have a bit of bite," she relates. "They were concocted by my son."
CATEGORY: Low Carb
METHOD: Grill (gas or charcoal)
TIME: Prep/Total Time: 25 min.
24 fresh jalapeno peppers
3/4 pound bulk pork sausage
12 bacon strips, halved
Wash peppers and remove stems. 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 a toothpick.
Grill peppers, uncovered, over medium heat for about 15 minutes or until tender and bacon is crisp, turning frequently. Yield: 2 dozen.
One serving:2 jalapenos
Calories: 192,Fat:18 g,Saturated Fat:7 g,Cholesterol: 25 mg,Sodium:282 mg,Carbohydrate: 2 g,Fiber:1 g,Protein:4 g