Copperhead Bites (An Original Stuffed Pepper Recipe from the Farmer -THM-S, Low-Carb friendly)

Happy Labor Day everyone!

By the time you’re reading this, the day will probably be over and your Labor Day cookouts will be wrapping up.

I’m going to share my husband’s original recipe for stuffed peppers that we made for our Labor Day burger grill. He was pumped to be using this new pepper variety that we planted in our garden. So while Papaw had the grill heated up, my husband cooked these Copperhead Bites!

This particular variety of jalapeno pepper we used is called “mucho nacho”. They are larger than a regular jalapeno, and milder on the spice scale. You could definitely use jalapenos, or even bell peppers for a very mild, un-spicy version.

Here’s his recipe: (Note: he wanted to name the recipe something amazing…if you know my husband, you won’t be surprised that he came up with this!)

What You Need for Copperhead Bites

One pound sausage (we used pork that was more on the spicy side)

One 8 oz package cream cheese

12-15 jalapeno peppers (We used 13 macho nacho peppers)

Shredded cheddar cheese to top them.

Directions:

Slice the peppers in two. Remove the seeds, and scrape the pepper clean. Set aside on a baking sheet. Meanwhile…

Brown the sausage in a skillet. When it is cooked through, transfer it to a bowl and add the whole block of cream cheese. Stir it well.

Stuff one pepper at a time with the cream cheesey sausage. When the peppers are stuffed, sprinkle shredded cheddar cheese all over the tops.

Place them on the grill for 15-20 min, or until the cheese is browning and bubbly.

Serve these at your next tailgate or cookout. Tell folks the name of this recipe, and they will have to try ‘em! (At least my husband thinks the name is awesome.)