Serves 8 to 10.
24 large whole jalapeño peppers
2 lbs. Italian sausage (without the casing)
8 ozs. cream cheese
5 ozs. freshly grated Parmesan cheese
12 slices of bacon
1. Cut jalapeño peppers in half. Remove all seeds and inner contents. Be careful not to rub your eyes or skin during this process. You will regret it.
2. In a frying pan, cook Italian sausage until browned. Strain grease. In a large mixing bowl, add sausage, cream cheese, and Parmesan cheese until thoroughly mixed. Both cheeses should melt with the heat of the sausage and make a pasty consistency.
3. Scoop a spoonful of sausage mixture and fill jalapeño halves. Cut bacon slices in half and wrap around the pepper. Place tooth pick through bacon and pepper to hold together.
4. Grill on medium flame for 15 minutes or until bacon is crispy. Serve warm.