Go Back Email Link
+ servings
jalapeno popper shotgun shells
Print

Jalapeño Popper Shotgun Shells

Tubes of pasta stuffed with cream cheese, spicy sausage, and jalapenos then encased in salty bacon.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours
Sitting time 8 hours
Total Time 10 hours 15 minutes
Servings 6
Author Breanna Stark

Ingredients

  • 10 manicotti shells
  • 1 lb spicy breakfast sausage
  • 8 oz cream cheese
  • ½ cup pickled jalapeños diced
  • 2 tbsp barbecue rub
  • 20 slices bacon
  • ½ cup barbecue sauce

Instructions

  • In a medium-sized mixing bowl, combine the spicy breakfast sausage, cream cheese, diced pickled jalapeños, and 1½ tablespoons of the barbecue rub. Mix with your hands until well-incorporated.
  • Lay out your uncooked manicotti shells and stuff each one full of the sausage and cream cheese mixture.
  • Once they are stuffed, wrap each manicotti shell in 1 to 2 slices of bacon – just enough to ensure every portion of the pasta shell is covered.
  • Sprinkle the remaining barbecue rub over the top of each one.
  • Store in the fridge for at least 8 hours.
  • When ready to cook, preheat your smoker to 250°F.
  • Place your shotgun shells directly on the grates.
  • Let them smoke for 1½ hours, then increase the temperature on the smoker to 350°F.
  • Let them cook another 10 minutes, then brush each one with barbecue sauce and let them cook for another 10 minutes.
  • Serve immediately and enjoy!