Ridiculously Easy Bacon Wrapped Jalapeno Poppers Recipe

How to make easy bacon-wrapped, cheesy jalapeno poppers in the oven or on the grill. Jump to the Easy Jalapeno Poppers Recipe. Or watch our quick, straight-forward video showing you how we make them.

Make these easy pepper poppers in the oven or on the grill. Let me show you how.

WATCH: How to Make the Best Homemade Guacamole

How to Make Bacon Wrapped Jalapeno Poppers

Wether you make these in the oven or on the grill, the preparation is the same.

How to Make Bacon Wrapped Jalapeno Poppers

Halve each jalapeno from stem to end. Then use a spoon to scrape out the seeds and white membrane.

Remove the Seeds and MembraneTIP: It’s the seeds and white membrane that makes peppers hot. For the mildest poppers, remove all the seeds and membrane. If you like things hot and spicy, leave the membrane inside the pepper, but remove the seeds.

Fill the pepper halves with cream cheese. You can leave the cream cheese plain or add some flavor. We love fresh chives or chopped green onion. You could also add some chili powder, other herbs, or a combination of cheeses. Feta cheese, goat cheese, or shredded cheddar cheese are great options.

Grab bacon and cut into small strips. Wrap a piece of bacon around each stuffed pepper half and secure it with a toothpick.

TIP: Soak toothpicks in water about 1 hour before making to prevent them from burning on the grill.

Now it is time to cook.

You can make these in the oven or on the grill.If you’re using the oven, bake them until the peppers are tender and the bacon is crisp — about 20 minutes.

If you’re using the grill, use a grill basket or aluminum foil. This prevents the peppers from falling through the grates. Grill over medium-high heat until tender and the bacon is crisp — about 15 minutes.

Easy Jalapeno Poppers RecipeRecipe updated, originally posted June 2012. Since posting this in 2012, we have added a recipe video and tweaked the recipe to be more clear. – Adam and Joanne

4.7 from 18 reviews
Ridiculously Easy Bacon Wrapped Jalapeno Poppers Recipe
 
Prep time
Cook time
Total time
 
These easy, cheesy poppers are simple to make. You can make them in advance -- see our tips below. If you choose to grill the peppers, use a grill basket so they do not fall between the grates. Here's a great option online.
Created By:
Yield: 12 Jalapeño Poppers
You Will Need
  • 6 jalapeno peppers
  • 4 ounces cream cheese, softened
  • 2 tablespoons chopped chives or green onion
  • 4 slices thin-cut bacon
  • 12 wooden toothpicks, soaked (see notes)
Directions
Prepare Peppers
  1. Slice each pepper in half, lengthwise. Use a spoon to scrape out the seeds and white membrane. (Seeds and the white membrane are where most of the heat comes from).
  2. Stir the cream cheese and chives (or green onion) together. Fill pepper halves with the cream cheese mixture.
  3. Slice bacon into 12 1 1/2-inch pieces. Wrap one piece of bacon around each filled pepper-half. Secure the bacon with a toothpick.
How to Bake Peppers in the Oven
  1. Heat oven to 375 degrees F. Line a baking sheet with aluminum foil or parchment paper.
  2. Arrange the peppers, filling side facing up, onto the baking sheet. Bake until the bacon is crispy and the peppers are tender; 20 to 25 minutes.
To Make Peppers on the Grill:
  1. Heat grill to medium-high heat. Place a grill basket or aluminum foil on the grill. This prevents the poppers from falling through the grates.
  2. Arrange the peppers, filling side facing up, in the basket or on foil. Grill until the bacon is crispy and the peppers are tender; 15 to 20 minutes.
Make Ahead Tip
  1. Stuff and wrap jalapeño poppers up to 1 day in advance. Refrigerate, well-covered, until ready to bake.
Notes and Tips
Soak toothpicks in warm water for about 1 hour before baking or grilling. (This will prevent them from burning in the oven or on the grill).

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53 comments… Leave a Comment
  • Carol November 21, 2015, 7:09 pm

    I used the mixture that I make for Stuffed mushrooms. i took cream cheese, bacon bits (instead of putting a slice of bacon on top), and minced fresh garlic. I did blanch them to make it cook quicker. I also sprinkled a little bread crumbs on top to give the breaded taste.

    Reply
  • Tom December 26, 2014, 2:44 am

    Made them today and the family LOVED THEM!!!

    Reply
  • slawmo October 26, 2014, 12:53 am

    These are great – took them to a Halloween party and everyone loved them. Per suggestions, I added cheddar to the mix. I also added a sliver of Carne Asada from the Mexican market. I also did not wrap the bacon, mostly because I got lazy and did not wear gloves while cutting the jalapenos and my hands were on fire. I filled each with the cheese mix and then just put a piece of Carne Asada and piece of bacon on top of it. Really great – thank you for the recipe.

    Reply
  • CJ August 27, 2014, 10:49 am

    If you’re going to remove all the heat, you need to add some back to the cream cheese, such as a generous pinch of cayenne pepper. Also, cream cheese is very boring. Kick it up a notch by adding some shredded parmesan or pecorino romano and a little black pepper. And while bacon makes anything taste good, it isn’t required here. They will be vegetarian (but not vegan) without it.

    Reply
  • Meriah June 14, 2014, 10:23 pm

    Add browned ground sausage to the chream cheese and its so much better!

    Reply
    • Joanne June 20, 2014, 12:22 pm

      Great idea!

      Reply
  • Irene June 11, 2014, 9:10 am

    If the pepper is too spicy, put some sugar can decrease the spicy taste and add some cool burnt taste.

    Reply
  • Lisa M May 19, 2014, 8:30 pm

    Thanks for the recipe! I added a little smoked garlic powder to the cream cheese; also my peppers were long so I laid the bacon over the top instead of wrapping them and used twice as much cream cheese.

    Tip for easy filling: spoon cream cheese mixture into a ziplock bag – cut the corner off and squeeze the filling into the peppers – no mess and done in no time!

    Reply
    • Joanne June 20, 2014, 2:02 pm

      Great tip, Lisa! Thanks for sharing.

      Reply
    • Dark Rose July 7, 2014, 8:45 pm

      Thank you for that simple but oh so effective suggestion of the ziplock bag! I found these a bit fiddly and time consuming to prepare the first time around. Will also just lay the bacon on top the next time … wrapping it was also a bit fiddly.

      Reply
  • Mike May 9, 2014, 9:09 pm

    Oh yeah, one more thing: For best results, place the peppers on a shallow raised rack inside the baking pan as shown above (though not required). You can fit more peppers in the same space that way, and all the bacon grease drips down into the foil-covered pan for less (icky) grease, and super-quick clean-up.

    Reply
    • Joanne May 16, 2014, 11:43 am

      Great tip!

      Reply
  • Mike May 9, 2014, 8:59 pm

    There are no words adequate to describe the veritable symphony of rapture and decadence that these little pieces of creamy bacon heaven (or hot-as-hell)-filled jewels will unleash upon your taste buds. Seriously, these pepper-poppers are simply exquisite. And don’t be afraid to experiment…be creative! I usually start with 5 full-size jalapeno, and 5 full-size banana peppers (for a total of 20 halves). To the softened cream cheese, I add additional chopped chives (more than double called for here)…a dose of garlic powder…a dash of steak seasoning, some Italian seasoning (dry herb mix), and a heapin’-helpin’ of either shredded sharp cheddar or shredded gouda cheese. *Oh my! * Next, I cut an entire 12oz pkg of bacon in half (to create the mini half-slices)…and instead of wrapping each and running the toothpick all the way through, I just drape a (half) slice of bacon down the length of, and over each and every pepper (covering the cheese filling). I then insert a single toothpick either straight up, or at an angle in the top of each (through the bacon, cheese, and just into the bottom of the pepper) and you’re good to go. (Doing this instead of wrapping each cuts your prep time down dramatically, and adds bacon to every single succulent mm of pepper instead of just wrapped around the middle.) Furthermore, I’ve found that making a batch this way (20 mixed halves) takes EXACTLY ONE regular 8oz block of cream cheese to start. * When you’re done, Pop ‘em in the oven at 375 for about 25-30 minutes as stated above. Believe me, you’re going to win some SERIOUS brownie points with your dinner mates or party guests. And If, by chance, you’re preparing these to impress a first date or special someone…’Fogetaboutit!!, you know what I’m sayin’?!! =)

    Reply
  • Pamela February 26, 2014, 11:41 am

    These sound amazing!! I was wondering if I can premake these the night before. I have a Mexican themed potluck lunch at work this Friday, and as you can imagine I don’t have an oven/conventional oven to make right before serving. any suggestions? Will they taste terrible if I refrigerate over night and then keep them at room temperature until lunch time the next day? Please help.

    Reply
    • Joanne February 26, 2014, 12:54 pm

      Hi Pamela, Yes you can definitely pre-make these. You can even freeze them. We do prefer them served warm (because of the bacon), but they do still taste great at room temperature.

      Reply
  • Patrick January 4, 2014, 3:26 pm

    I’ve been making a version of these for 4 or 5 years now to take to my annual Christmas staff party. People get upset when I suggest I might bring something different instead! This year I changed it up a bit. First I quartered the peppers, so after cutting them in half lengthwise, I cut each half in two, giving four smaller sections per pepper. This achieves 2 things – first, a better bacon to pepper ratio. I still use half a slice of bacon per quarter pepper. Secondly, it truly makes them ‘poppers’ as you can pop the whole thing in your mouth. Everybody really enjoyed this. The other thing I did was brush them with a sweet chile sauce before baking, adding a bit of sweetness to them. Also a hit with mostly everybody. However you choose to make these easy, delicious treats, they are sure to be a hit at your party!

    Reply
  • connie December 15, 2013, 11:35 pm

    Have made these MANY times and find that allowing them to cool in the freezer for about 30min or so allows the bacon and pepper to cook better without letting the cheese melt out of the peppers. Also add crushed pineapple to the cream cheese sometimes Delish….Thanks for the video

    Reply
    • Joanne December 16, 2013, 12:31 pm

      Love your idea to add pineapple!

      Reply
  • mmmm poppers December 13, 2013, 2:33 pm

    I mix garlic powder and shredded cheddar cheese in the cream cheese. Garlic really add great flavor!

    Reply
  • C C Caudron April 21, 2013, 1:50 pm

    They are great. Suggestion: try a dollop of BBQ 10 min before.

    Reply
  • Christie Avella February 4, 2013, 6:55 pm

    loved it!! but next time I think I will bake on a rack to keep out of the bacon fat… but it was super good!!

    Reply
  • beerab January 1, 2013, 9:31 pm

    I just made these, 24 of them for FOUR people and they all got eaten lol.

    Reply
  • MeliH November 14, 2012, 6:39 am

    We made these yesterday with fresh jalapenos from our garden. They were AWESOME! Thanks for the fantastic recipe!

    Reply
  • Bipolar Bear October 25, 2012, 3:08 am

    I got this recipe on another site, Food.com or something, not sure. In the comments it was recommended that the bacon be partially cooked because it doesn’t cook completely if it is raw and wrapped around the jalapeño. DON’T PARTIALLY COOK THE BACON. It was difficult wrapping the bacon around the stuffed jalapeno. Also it was recommended to blanch the jalapenos before seeding them. DO BLANCH THE PEPPERS, they are more pliable making them easier to cut, seed and stuff. I used jalapenos from the garden which were delicious but very hot and small. I didn’t need to add seeds to kick up the heat in these. I did wish the peppers were bigger. I also added shredded asiago and mexican cheese to the cream cheese before stuffing the peppers. And I sliced one side of the jalapeno so that I could wrap it around the stuffing.
    My son loved it. I mean bacon, right? I actually wished I had stuffed the peppers with more cheese stuffing (can you over stuff them if they’re cut in half and not have the cheese leak out?) I put the finished peppers on a toaster oven broiler rack so that the oil would drip down and the jalapenos wouldn’t soak in the oil. That worked out. I wished there was more creaminess inside the jalapenos. Maybe I’ll try these with maple cured bacon.

    Reply
    • Joanne October 25, 2012, 11:03 am

      Thanks for the tips!

      Reply
  • Rose October 21, 2012, 5:24 pm

    These turned out amazing! My family loved them, even the ones who normally don’t like peppers, but all the heat was cooked out of these. The only thing I changed was that I used half a strip of bacon per pepper instead of 1/3 of a strip. Awesome recipe, thanks for sharing 🙂

    Reply
  • Dan October 21, 2012, 3:36 am

    Half a piece of bacon for each popper, and add FAJITA seasoning before wrapping them! MUCH better!

    Reply
    • Joanne October 21, 2012, 9:36 am

      Nice addition!

      Reply
  • Will October 18, 2012, 1:44 pm

    Needs more bacon.

    Reply
    • Joanne October 18, 2012, 1:55 pm

      Doesn’t everything? 🙂

      Reply
  • Joy October 14, 2012, 6:52 pm

    These are fantastic! We used thin sliced bacon and it helped it crisp up quickly. Great combination of crispy, creamy, heat.

    Reply
  • Kristine Baker October 6, 2012, 12:41 pm

    These are incredibly easy to make! I add shredded sharp cheddar cheese to the cream cheese filling for an even cheesier bite.

    Reply
  • wanda September 22, 2012, 1:26 pm

    Sprinkle with brown sugar before you bake! YUM OH!

    Reply
    • Adam September 22, 2012, 4:00 pm

      Oh, wow! Awesome idea!

      Reply
  • Tabitha August 3, 2012, 1:32 am

    They are even better when you add a shredded cheese mix (kroger has a “mexican” blend that we use), a few bacon bits, and if you can find it, a chili-lime seasoning… I’m not sure where you could find it, but it adds a little heat to it 🙂

    Reply
    • Joanne August 3, 2012, 6:18 pm

      Great idea!

      Reply
  • Karin K July 29, 2012, 1:49 pm

    We made these for a Mexican themed party yesterday — they were the hit of the evening! One of my guests claimed to eat “about 25” of them. So easy to make and so delicious! I recommend filling the peppers the day before, and then wrapping and skewering them with bacon right before you bake them so the skewer doesn’t dry out. We used a half a bacon slice (instead of a third) on each just to up the bacon to pepper ratio. Highly recommended!

    Reply
  • Maureen June 21, 2012, 5:45 am

    Gosh these look good!

    Reply
  • Lea Ann @ Baking Memories Last June 20, 2012, 11:56 pm

    These look wonderful. Thanks for sharing.

    Reply
  • Lisa June 18, 2012, 7:18 pm

    Try these on the grill too…smoky & cruchy…yum.

    Reply
  • Jill June 10, 2012, 8:44 am

    OMG, they look amazing. Was wondering what people did with those fresh jalepenos that I see in the supermarket. Hmmm….. it’s 8:44 in the am – wonder how these would be with pancakes!?!? LOL!!

    Reply
  • Karen June 9, 2012, 9:26 pm

    You’re right! These are just wonderful. But they are even better if you chop up some shrimp and a little shredded cheddar to add to the cream cheese. And if you have a convection oven, the bacon will cook up really crisp.

    Reply
    • Joanne June 11, 2012, 10:29 am

      Shrimp — what a great idea!

      Reply
      • Mark Wagner January 27, 2016, 12:09 am

        Try it with chicken mixed in with the cream cheese… Taste great..

        Reply
  • Katrina @ Warm Vanilla Sugar June 9, 2012, 12:20 pm

    So fun! Love how easy these are!

    Reply

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