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Preheat grill to 375 degrees. Line a baking pan with parchment or foil.
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Cut jalapeño peppers down the center long ways from the stem to the tip. Scrape out seeds and membranes using a spoon and discard.
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Lay pepper halves, cut side up, on prepared baking pan. (Use plastic or rubber gloves for the part if you like or if your hands are sensitive to peppers.)
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For filling mix together browned and crumbled sausage, softened herbed cream cheese, shredded pepper jack cheese and half the diced red bell peppers. Blend until well mixed.
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Using a small spoon generously fill halved jalapeños with sausage-chess filling. Add remaining 1/4 cup diced red bell peppers to tops.
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Place on grill for 20-30 minutes or until cheese is melted, hot and just beginning to brown. Remove from oven, let cool a few minutes before serving.