I've been making stuffed jalapeños (a.k.a ABT's or atomic buffalo turds) for many years but every once in a while I'll get an email asking me how to make them NOT so hot.

Tip: you can soak the jalapeños in sprite or 7-up or some other citrus soda for a few hours or even overnight to leech out the “hotness”

or..

Another really great option is to just use mini sweet peppers.

To make them even better, I've added cooked ground sausage to the mix as well as my very own Jeff's original rub (Purchase formula here | Purchase bottled rub).

Did I mention these are wrapped in bacon?😍

Helpful Information
  • Prep Time: 25 minutes
  • Cook Time: 3 hours
  • Smoker Temp: 225°F
  • Meat Finish Temp: n/a
  • Recommended Wood: Pecan
What You'll Need
  • 15-20 (or more) mini sweet peppers
  • 8 ounces cream cheese
  • ½ cup sharp cheddar, grated
  • ½ cup cooked ground sausage (chorizo would also work well)
  • 2 TBS Jeff's original rub (Purchase formula here | Purchase bottled rub)
  • 1.5 lbs bacon, thin cut is best
IMG 7287 2000x1267Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Step 1: Cook Sausage

Place about 1/2 cup of ground sausage into a small to medium skillet and cook it over medium low heat until it is browned through.

Place the cooked, crumbled sausage onto a double layer of paper towels to absorb any extra grease and set aside.

Step 2: Prep Peppers

While the sausage is cooking, cut peppers in half lengthwise to make boats. Each pepper makes 2 boats.

IMG 2470

Use a spoon, grapefruit spoon, melon baller, etc. to scoop out the seeds and some of the white ribs on the inside.

Set the peppers aside and let's make the mixture that we will stuff inside of the boats.

Step 3: Make the Stuffing

Place softened cream cheese, cheddar cheese, cooked sausage and Jeff's original rub (Purchase formula here | Purchase bottled rub) or your favorite low salt barbecue rub into a mixing bowl and combine thoroughly.

I usually just use my hands but a mixing spoon or even a fork works well if you prefer that.

IMG 2469

Step 4: Stuff the Peppers

Stuff the cream cheese mixture into each boat level with the top.

IMG 2471

Note: Size varies but most of these peppers were on the small/shallow side. I was able to stuff about 20 peppers (40 boats) with this amount of stuffing mixture. Your mileage may vary.

Step 5: Wrap in Bacon

Wrap a half strip of bacon around each boat.

Some people use a toothpick to secure the bacon but I have not found that to be necessary.

I like to place the finished peppers on a pan with a rack (here's the one I use) for easy transport to and from the smoker.

IMG 2474

Sprinkle Jeff's original rub (Purchase formula here | Purchase bottled rub) onto the top of each one to add another layer of delicious flavor.. now they are ready to smoke!

IMG 2475

Step 6: Smoke Time

Set up your smoker for cooking at about 225°F using indirect heat. If your smoker uses a water pan, fill it up.

I used pecan wood for smoke.

Once the smoker is ready, place the stuffed, bacon wrapped peppers on the grate and let them smoke cook for about 3 hours.

IMG 2487 1

Note: if you used a pan with rack, you can place that on the smoker grate instead of laying them on the grate individually.

Step 7: Serve 'em Up

Keep an eye on the peppers and when the bacon starts to crisp up and the peppers are nice and soft, they are ready to eat.

IMG 2488 1

Eat a few before you bring them in because they will vaporize FAST and you may not even get any if you're not careful!

Order Jeff’s Rubs and Barbecue Sauce TODAY!
Jeff's Rubs and Sauce

✅ If you haven’t ordered my rubs or sauce yet you can do that HERE. They are the best thing you’ve ever tasted and it’s a great way to support what we do!

We ship blazingly fast and orders over $50 ship free!

Check them out! | Read the reviews

SHOP NOW

You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.

Jeff’s Smoking Meat Books
smoking-meat-book-cover

Smoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition

smoke-wood-fire-book-cover

Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

Amazon | Barnes & Noble

Get Almost Anything at Amazon

If you enjoy the newsletter and would like to do something helpful, then..

The next time you decide to order something at Amazon.com, use THIS LINK to get there and we’ll get a small commission off of what you purchase.

Thank you in advance for using our special link: http://www.smoking-meat.com/amazon


Printable Recipe

IMG 2492 watermarked
Print Recipe
4.67 from 3 votes

Smoked Sweet Pepper ABT's (Stuffed Sweet Peppers)

We often use jalapenos to make smoked stuffed peppers a.k.a ABT's but this recipe milds them down by using colorful sweet peppers instead.
Prep Time25 mins
Cook Time3 hrs

Ingredients

Main

  • 15-20 (or more) mini sweet peppers
  • 1.5 lbs bacon (thin cut is best)

Stuffing

  • 8 ounces cream cheese
  • ½ cup sharp cheddar (grated)
  • ½ cup cooked ground sausage (chorizo would also work well)
  • 2 TBS Jeff's original rub (or your favorite low-salt barbecue rub)

Instructions

  • Place about ¼ cup of ground sausage into a small to medium skillet and cook it over medium low heat until it is browned through. Place the cooked, crumbled sausage onto a double layer of paper towels to absorb any extra grease and set aside.
  • While the sausage is cooking, cut peppers in half lengthwise to make boats. Each pepper makes 2 boats. Use a spoon, grapefruit spoon, melon baller, etc. to scoop out the seeds and some of the white ribs on the inside. Set the peppers aside and let's make the mixture that we will stuff inside of the boats.
  • Place softened cream cheese, cheddar cheese, cooked sausage and Jeff's original rub or your favorite low salt barbecue rub into a mixing bowl and combine thoroughly. I usually just use my hands but a mixing spoon or even a fork works well if you prefer that.
  • Stuff the cream cheese mixture into each boat level with the top.
  • Wrap a half strip of bacon around each boat. Some people use a toothpick to secure the bacon but I have not found that to be necessary. I like to place the finished peppers on a pan with a rack for easy transport to and from the smoker.
  • Sprinkle Jeff's original rub onto the top of each one to add another layer of delicious flavor.. now they are ready to smoke!
  • Set up your smoker for cooking at about 225°F using indirect heat. If your smoker uses a water pan, fill it up. I used pecan wood for smoke. Once the smoker is ready, place the stuffed, bacon wrapped peppers on the grate and let the smoke cook for about 3 hours. Note: if you used a pan with rack, you can place that on the smoker grate instead of laying them on the grate individually.
  • Keep an eye on the peppers and when the bacon starts to crisp up and the peppers are nice and soft, they are ready to eat. Eat a few before you bring them. in because they will vaporize FAST and you may not even get any if you're not careful!

Video