Bacon Wrapped Jalapeno Poppers

You can make them ahead of time and gently reheat them in a low oven, or even serve them at room temperature. They keep well in the fridge for several days. Stuffed jalapenos are easily one of my favorite snacks. The combination of smoky bacon, spicy peppers, and melty cheesy filling is so incredibly good. In this easy oven-baked version, the jalapenos are stuffed with a creamy filling of cream cheese and cheddar, wrapped in bacon, and baked into melty perfection. It’s the perfect game-day snack!

Ingredients

You’ll only need a few simple ingredients to make these bacon-wrapped jalapeno poppers. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Jalapeño peppers: Remember to always handle them with gloves! They are quite potent. Cream cheese: For the creamiest and tastiest results, use full-fat cream cheese. To season: Kosher salt, black pepper, garlic powder, and smoked paprika. Cheddar: You can use regular sharp cheddar, or upgrade it by using smoked cheddar - it adds a wonderful flavor to this dish. Bacon: Thinly sliced bacon works best in this recipe. Certainly, don’t try to use thick-cut bacon. Olive oil spray: I use it for lightly spraying the stuffed jalapenos before baking them.

Instructions

Making jalapeno poppers is surprisingly easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps:

Expert tip

Try not to overfill the peppers or the filling could ooze out of them while they bake. Stuff them. Stuff the jalapeño halves with a mixture of cream cheese, spices, and cheddar. Wrap them. Wrap the bacon pieces around the peppers. You might end up with a bit of extra filling, especially if your jalapeños are smaller (3 inches long rather than 4). Save it and use it as a tasty cheese spread!

Frequently asked questions

Variations

I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:

If you don’t enjoy spicy foods, you can make this recipe with mini bell peppers.Although it’s easiest to buy and use pre-shredded cheddar, I sometimes like to buy smoked cheddar and grate it myself. The smoked cheese adds a layer of really interesting flavor to this dish. Smoked gouda is another good option.Instead of cutting the bacon slices in two and wrapping them around the middle of the peppers, you can use a whole slice per each pepper and wrap them all around the peppers. The video below shows the first option. The photos show the latter one.

Serving suggestions

Traditionally served as an appetizer or a party snack, I sometimes actually make stuffed jalapenos as a side dish, and no one complains. 🙂 I like to serve them with a main dish that I can also bake in a 425F oven, such as baked chicken legs, parmesan-crusted chicken, or baked salmon. When served as an appetizer or snack, you can add a dip such as blue cheese dressing or ranch dressing.

Storing leftovers

The leftovers keep well in the fridge, in an airtight container, for 3-4 days. I store them in glass containers: You can gently reheat them in a 300°F oven. This is actually one of those recipes where the leftovers are just as good as the freshly cooked dish.

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