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.

Easy Guacamole RecipeWATCH: How to Make the Best Homemade Guacamole. How to make the best Guacamole every time. Jump to the Best Homemade Guacamole Recipe.

How to Make Bacon Wrapped Jalapeno Poppers

Whether you make these in the oven or on the grill, the preparation is the same. Bonus, it’s really easy! See the steps below.

How to Make Bacon Wrapped Jalapeno Poppers

To make the best jalapeno poppers, follow these easy steps:

  • Step one: 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.

  • Step two: 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.
  • Step three: Cut thin slices of bacon into smaller strips. They should be just large enough to wrap around a pepper half. Wrap the 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.

As I mentioned above, we keep the filling really simple, but there are lots of extra ingredients you can add to make them extra special. Here are a few more ideas for what to stuff jalapeno peppers with:

  • Add some sweetness with cooked onion or shallot
  • Add more cheese with shredded cheddar or Monterey Jack. Or swap half of the cream cheese with goat cheese.
  • Cook up extra bacon, sausage or chicken and stir into the cream cheese.
  • Make them extra spicy with a few dashes of hot sauce or diced peppers. A buffalo chicken version would be excellent.

How to Cook Jalapeno Poppers in the Oven or on the Grill

Now it is time to cook, you have two options:

  • How to bake the jalapeno poppers in the oven: bake them until the peppers are tender and the bacon is crisp — about 20 minutes.
  • How to grill the jalapeno poppers on an outdoor 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 Recipe

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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

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)


  • 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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52 comments… Leave a Comment
  • 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.

  • Meriah June 14, 2014, 10:23 pm

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

    • Joanne June 20, 2014, 12:22 pm

      Great idea!

  • 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.

    • Jim February 1, 2017, 11:42 pm

      Great tip on the baggie never thought of it

  • 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.

    • Joanne May 16, 2014, 11:43 am

      Great tip!

  • 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!


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