Wash and de-seed jalapeños; poke a hole in the bottom with a toothpick. Sprinkle seasoned salt inside. Brown 1 pound of breakfast sausage. Drain well. While warm, mix in two 8 oz. blocks of cream cheese. Stuff mixture into the jalapeños. Add a small cube of cheddar cheese. Top with uncooked bacon and seasoned salt; secure with a toothpick.

Cook in a Jalapeño Griller or disposable bread pan (turn pan upside down, cut x’s, insert jalapeños). Cook in a BBQ pit using indirect heat (or in an oven over a foil-lined cookie sheet) at 325-350 degrees for 30-45 minutes. When the bacon is done, so are the peppers.