Ridiculously Easy Bacon Wrapped Jalapeno Poppers Recipe

How to make easy bacon-wrapped, cheesy jalapeño 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.

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How to Make Bacon Wrapped Jalapeno Poppers

Whether 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. 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.

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Easy Jalapeno Poppers Recipe

Recipe 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

Ridiculously Easy Bacon Wrapped Jalapeno Poppers Recipe

  • PREP
  • COOK
  • TOTAL

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.

Makes 12 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
  • 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).

    Stir the cream cheese and chives (or green onion) together. Fill pepper halves with the cream cheese mixture.

    Slice bacon into twelve 1 1/2-inch pieces. Wrap one piece of bacon around each filled pepper-half. Secure the bacon with a toothpick.

    • Baked Poppers
    • Heat oven to 375 degrees F. Line a baking sheet with aluminum foil or parchment paper. 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.

      • Grilled Poppers
      • 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. 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.

Adam and Joanne's 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).
  • Make Ahead: Stuff and wrap jalapeño poppers up to 1 day in advance. Refrigerate, well-covered, until ready to bake.
  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 popper / Calories 57 / Protein 2 g / Carbohydrate 2 g / Dietary Fiber 0 g / Total Sugars 1 g / Total Fat 5 g / Saturated Fat 2 g / Cholesterol 14 mg
AUTHOR: Adam and Joanne Gallagher

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50 comments… Leave a Comment
  • 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

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