Ingredients:

  • 1 lb ground pork sausage
  • 1 cup shredded Pepper Jack cheese
  • 1/2 cup finely diced white onion
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 6 large Anaheim peppers
  • 6 strips thick-cut bacon
  • 2 tbsp olive oil

Instructions:

  1. Sauté the diced onion and garlic in a skillet over medium heat until translucent.
  2. Add the ground sausage, breaking it apart with a spatula, and cook until browned and no longer pink.
  3. Stir in the smoked paprika, cumin, salt, and black pepper.
  4. Remove from heat and fold in the shredded Pepper Jack cheese until just melted and cohesive.
  5. Slice each Anaheim pepper lengthwise and remove the seeds and membranes.
  6. Brush the interior and exterior of the peppers with olive oil.
  7. Spoon the meat mixture into each pepper boat, pressing firmly to ensure there are no air pockets.
  8. If using bacon, wrap one strip tightly around the circumference of each stuffed pepper, securing with a toothpick.
  9. Preheat the grill to medium-high heat (approx. 400°F / 200°C).
  10. Place peppers on the grates and grill for 8–12 minutes, turning occasionally, until skins are blistered and mahogany-colored.
  11. If bacon-wrapped, continue grilling until the bacon is crisp and rendered.