Last week, in writing about how we handle Halloween in our house with a child who has type 1 diabetes, I raised the unlikely possibility of the kids finding chocolate covered bacon in their trick-or-treat bags. With fall in the air and the crazy food creations of the State Fair just a few days off, my comment inspired the question: why not make a batch? And so we did.
When my husband mentioned last year that he wanted to throw a Super Bowl party, I was thrilled, not because I’m an avid football fan (I really just watch for the commercials), but because I couldn’t wait to plan the menu. I took a little gamble on these because I had never made them before but there were definitely a hit. They are hot (but could be mellowed a bit by using a banana pepper or something else along that same level of spiciness). No one seemed to mind, however, even as tears streamed down their cheeks.
1 lb ground pork sausage
8 ounces cream cheese, softened
1 cup Parmesan cheese, shredded
1 lb large jalapeno peppers, halved lengthwise and seeded
1 lb bacon, cut in half
Preheat oven to 425. Brown sausage over medium heat; drain grease.
In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon of sausage mixture into each jalapeno half.
Wrap one half bacon slice around jalapeno and secure with a wooden toothpick.
Arrange stuffed halves in baking dishes.
Bake 20 minutes in the preheated oven, until bubbly and lightly browned.
For more great low carb Super Bowl snacks see here.