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mixed with cream cheese, mozz, parmesian, bacon bits, and jalpeno seeds
mixture lined in strips of red, yellow, and green bell peppers and onion
teid and rubbed, smoked for 4 hours
Marvin and I tried them last night, they only need to stay on for about 30 min or you risk to much smoke, me personally would have put some cheese topping with probablly some bacon bits and served them hot, but these did taste really good by themselves.
here is the picture of my 1st batch of jalpenos, i sliced them in half and in the middle is
1/2 pound itilian sausage
6 oz cream cheese
1/2 cup mozzerala
1/2 cup parmesain
save some seeds when you clean em out, mix it up, fill and wrap bacon around
walla