• 6 ounces cream cheese, softened
  • 2 tablespoons Creole seasoning
  • 3/4 cup cheddar cheese, shredded
  • 12 shrimp, large, peeled and deveined
  • 6 jalapeño peppers, halved and seeded
  • 12 strips packaged precooked bacon

Mix cream cheese and Creole seasoning in a bowl. Add cheddar cheese and mix until combined. Place one shrimp into a pepper half. Stuff cream cheese mixture into the shrimp-filled pepper. Wrap a strip of bacon around stuffed pepper. Repeat until all peppers are filled and wrapped.

In Presto® Indoor Smoker position charring cup around heating element and fill half full with wood chips; cover with charring cup lid. Put base rack in smoker. Position 4 stuffed peppers on rack. Stack additional racks onto base rack and fill with stuffed peppers (4 to a rack). Place cover on smoker. Hot smoke for 35 minutes. Remove stuffed peppers.

Click here for more information on the Presto® Indoor Smoker.

Smoked Bacon Wrapped Shrimp and Cream Cheese Stuffed Jalapeño
Presto Tip:

Watch Chef Kevin Belton prepare Smoked Bacon Wrapped Shrimp and Cream Cheese Stuffed Jalapeños in this video.

If you prefer to cook your own bacon, precook bacon by frying for 4 to 5 minutes. Bacon should be pliable and not crispy.