Smoked Jalapeno Cranberry Shotgun Shells

Cheri Renee

Smoked Jalapeno Cranberry Shotgun Shells has jalapeno cranberry dip stuffed in shells and wrapped in bacon cooked on the Traeger or smoker

Prep Time 15

Cook Time 2

Course Appetizer

Cuisine American

Servings 8 shells

Calories 227 kcal

1 1/2 to 2 cups leftover jalapeno cranberry dip (link to recipe in post above)
8 to 10 uncooked manicotti shells (exact amount will depend on what size shells you have)
8 to 10 slices bacon

Carefully stuff each manicotti shell with the jalapeno cranberry dip. I had the best luck rolling a small amount in my hands the same shape as the shell and stuffing each end.
Note: With my size manicotti I made 8, depending on the manicotti shell size you may end up with a few more or less.
Wrap each slice of bacon around the stuffed shells, overlapping slightly.
Note: Make sure the ends are covered by the bacon to prevent a crunchy end after cooking.
Store them in the fridge, covered, for 6 to 8 hours.
Note: This step is important to soften the manicotti shells so they cook properly and do not turn out crunchy.
Set your smoker or Traeger pellet grill to 250 degrees. Place the shotgun shells on the grill grate for 2 hours, flipping halfway through.
Let cool slightly before serving.

Keyword Appetizer, Bacon Wrapped, Cranberry, Game Day, Jalapenos, manicotti, Pellet Grill, Recipe, Shotgun Shells, Smoked, Traeger