Here’s a twist on the traditional bacon wrapped jalapeno popper, these are stuffed with Italian sausage, pineapple cream cheese, and wrapped in prosciutto
Sweet and spicy, these creamy treats were scarfed up very quickly!
So easy to make, you can do it ahead of time and grill or bake them
Cut the top off the peppers and clean out the seeds
Brown sausage and drain
Mix the sausage with cream cheese
Stuff peppers
Wrap with a piece of prosciutto, securing with toothpicks
Refrigerate at this point if you want before grilling or baking
Prosciutto & Sausage Pineapple Pepper Poppers
Ingredients
- 16 mini sweet peppers
- 8 oz whipped cream cheese with pineapple
- 2 links hot Italian sausage
- 3 oz prosciutto slices
Instructions
- Cook sausage until browned and crumbled. Drain on paper towels.
- Combine sausage and pineapple cream cheese in a bowl.
- Stuff peppers with sausage mixture and wrap part of a slice prosciutto around pepper securing with a pick.
- Refrigerate until cooking. Bake at 400, or grill until peppers are softened, filling is hot, and prosciutto is crispy. Serve warm
This recipe is brought to you by my son, HHjr, who happens to be famous for his poppers~
He even took the photos!
Here is another one of his prize winning recipes, that is similar to these poppers, Asian Firecrackers here
for another twist on traditional jalapeno poppers, see Bleu Cheese Pepper Poppers here
Make more than you think you need, because there are never any leftover~
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