Easy Jalapeno Poppers

Jalapeno poppers make us smile. Life gets a whole lot tastier when you can *pop* half a spicy pepper stuffed with lots of creamy cheese that’s wrapped with bacon into your mouth, don’t you agree? It’s bacon, cheese and spice!

They’re easy, too!

Ridiculously Easy Jalapeno Poppers Recipe with Video

First up – Decide your weapon. OVEN or GRILL?

Baking is simple, just line a whole bunch of stuffed and wrapped jalapeno halves up on a baking sheet and slide them into a hot oven for 20 minutes until the bacon glistens and beckons you to indulge. Grilling is just as easy! Slap them down onto the grill and cook until tender.

No matter which you choose, you’ll need some skewers or toothpicks. Just make sure you give them a soak in water for 30 minutes or so just to make sure they don’t go up in flames and ruin those poppers of yours.

Making Jalapeno Poppers is as Easy as 1 2 3

Seriously, it is.

First, cut each pepper in half then use a spoon to scrape out the seeds and any white membrane, since that’s where most of the spice lives. We love spicy foods, but leaving in all the seeds and membrane is just too much for us (and most we serve them too).

Ridiculously Easy Jalapeno Poppers Recipe - 2

Second, Stuff them. We went with cream cheese (yum) with some chopped chives mixed in. Make sure you’re generous, here!

Third, Wrap with bacon. We just love how when the peppers cook, all the juices (and fat) from the bacon drips down into the cream cheese and all over the peppers. Oh, heavens they’re good!

That’s it. Told you it was ridiculously easy to make jalapeno poppers.

For more ideas, try these Jalapeno Poppers from Emeril Lagasse.

4.7 from 18 reviews
Easy Jalapeno Poppers
Prep time
Cook time
Total time
Why we love this recipe. These bacon-wrapped poppers are at the top of our list when we entertain. Everyone seems to love them. There're simple to make, don’t require many ingredients and can even be made in advance (see our note below to find out how).

What you need to know. When we work with hot peppers, we like to use powder-free gloves so the oils from the peppers stay away from our skin. We buy our gloves at a pharmacy for about $10 (pack of 50). If you do not have gloves, be sure to wash your hands thoroughly after handling the peppers.

Equipment you’ll need. You will need wooden toothpicks, a chef’s knife, a spoon, a baking sheet (if baking), and a grill basket or grill pan (if grilling).
Created By:
Yield: 4
You Will Need
  • 6 jalapenos
  • 4 ounces (113 grams) cream cheese, softened
  • 2 tablespoons chopped chives or green onion
  • 4 slices thin-cut bacon
  • 12 wooden toothpicks
  1. Add toothpicks to warm water for 20-30 minutes before baking or grilling. (This will prevent them from burning in the oven or on the grill).
  2. Slice each pepper in half, lengthwise. Then, using a small spoon, scrape out and discard all seeds and any white membrane. (Seeds and the white membrane is where most of the heat comes from).
  3. Combine the cream cheese and chives (or spring onion) in a small bowl. Then, use a spoon to fill each pepper-half – be generous, here.
  4. Slice each bacon slice into three 1 1/2-inch pieces then wrap one piece of bacon around each stuffed pepper-half. Slide a toothpick through the bacon and pepper so the bacon is secure.
  5. To bake in the oven: Heat oven to 375 degrees F (190 degrees C) and line a baking sheet with aluminum foil or parchment paper.
  6. Arrange stuffed and wrapped peppers, filling side facing up, onto the baking sheet. Bake until bacon is crispy and glistening and the peppers are tender, about 20 to 25 minutes.
  7. To make on the grill: Heat grill to medium-high heat. Place a grill basket, slotted grilling pan or aluminum foil directly on the grill (this helps to prevent the poppers from falling through the grates).
  8. Arrange stuffed and wrapped peppers onto the basket, pan or foil, filling side up and grill until bacon is crispy and glistening and the peppers are tender, 15 to 20 minutes. If, while grilling any poppers become overly charred, move them to a cooler section of 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.

  • Tom December 26, 2014, 2:44 am

    Made them today and the family LOVED THEM!!!

  • 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.

  • 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.

  • Meriah June 14, 2014, 10:23 pm

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

  • 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.

  • 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!

    • Joanne June 20, 2014, 2:02 pm

      Great tip, Lisa! Thanks for sharing.

    • 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.

  • 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.

  • 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’?!! =)

  • 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.

    • 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.

  • 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!

  • 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

    • Joanne December 16, 2013, 12:31 pm

      Love your idea to add pineapple!

  • 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!

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

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

  • 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!!

  • beerab January 1, 2013, 9:31 pm

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

  • 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!

  • 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.

    • Joanne October 25, 2012, 11:03 am

      Thanks for the tips!

  • 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 🙂

  • Dan October 21, 2012, 3:36 am

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

    • Joanne October 21, 2012, 9:36 am

      Nice addition!

  • Will October 18, 2012, 1:44 pm

    Needs more bacon.

    • Joanne October 18, 2012, 1:55 pm

      Doesn’t everything? 🙂

  • 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.

  • 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.

  • wanda September 22, 2012, 1:26 pm

    Sprinkle with brown sugar before you bake! YUM OH!

    • Adam September 22, 2012, 4:00 pm

      Oh, wow! Awesome idea!

  • 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 🙂

  • 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!

  • Maureen June 21, 2012, 5:45 am

    Gosh these look good!

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

    These look wonderful. Thanks for sharing.

  • Lisa June 18, 2012, 7:18 pm

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

  • 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!!

  • 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.

    • Joanne June 11, 2012, 10:29 am

      Shrimp — what a great idea!

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

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

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

    So fun! Love how easy these are!


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