Cream cheese, cheddar, bacon, and jalapeños—these bacon-stuffed poppers are the ultimate appetizer for game day or any day.
Okay, so true story—these Bacon-Stuffed Jalapeño Poppers came to life one summer night during a family BBQ when I completely forgot to prep a side dish. I had jalapeños. I had bacon. I had cream cheese. (Don’t ask me why, but I always have cream cheese in the fridge.) So I just kinda… threw everything together. Spoiler alert: they were gone before the burgers hit the grill.
My brother actually chased me around the backyard asking if there were more. He’s 34. Full-grown man. Holding a plate of chips, begging for another popper like a toddler at snack time. That’s when I knew this recipe was a keeper.
Now? I make these all the time. Football Sundays. Neighborhood potlucks. Casual Tuesday nights when I’m feeling spicy (literally and emotionally). They never disappoint.
Why You’ll Love This Bacon-Stuffed Jalapeño Poppers Recipe?
They’re warm. They’re melty. They’ve got that magical mix of spicy and creamy and salty. They’re not too spicy either—unless you leave in all the seeds (and then I wish you luck, friend).
Plus, no deep fryer. No toothpicks. No fancy steps. Just good ol’ oven-baked goodness that’ll make you feel like a snack magician with minimal effort.
And if you’re anything like me and like a little drama in your food (cheese bubbling, bacon sizzling, jalapeños roasting to slightly blistered perfection), then buckle up.
Ingredient Notes:
Let’s break down what you’ll need—and why you want it:
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Jalapeños – Go for medium ones. Not too fat, not too skinny. Kind of like Goldilocks peppers.
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Cream cheese – Make sure it’s soft. Straight-from-the-fridge blocks are a nightmare to mix. Trust me.
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Garlic – Freshly minced is best. Adds that punch without overpowering.
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Cheddar cheese – Mild is classic, but sharp cheddar adds that bold bite if you’re into that sort of thing.
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Green onions – Just the green parts. They give you a little zing without being overpowering.
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Bacon – Crispy is key. Limp bacon ruins lives.
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Salt & pepper – A little goes a long way, especially when cheese and bacon are already doing their thing.
How To Make Bacon-Stuffed Jalapeño Poppers?
Step 1: Preheat and Slice
Preheat your oven to 400°F. Grab those jalapeños and slice them in half lengthwise. Scoop out the seeds and white parts. (Wear gloves unless you want to spend the rest of the day rubbing your eyes in regret. Ask me how I know.)
Step 2: Mix the Good Stuff
In a bowl, mash together cream cheese, garlic, cheddar, bacon, green onion, salt, and pepper. I usually taste a little here. You know… for quality control. It’s a sacrifice I’m willing to make.
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Step 3: Fill ‘Em Up
Take a spoon and fill each jalapeño half. Don’t overdo it—you want a nice, even spread that stays in place while baking. Line them up on a baking sheet like little cheesy boats ready to set sail.
Step 4: Bake Till Beautiful
Pop them in the oven for about 20 minutes. You’ll know they’re done when the tops start to get golden and the jalapeños look soft but still holding their shape. Basically, perfection.
Step 5: Try Not to Eat Them All Instantly
Let them cool for a few minutes unless you’re okay with burning the roof of your mouth and then lying to everyone about it. “I’m fine. I swear.” sips water aggressively
Storage Options:
If by some miracle you didn’t inhale all 24 poppers, toss the leftovers in an airtight container and refrigerate for up to 3 days. To reheat, use the oven for that crispy effect again. Microwave works too—just expect a little less crunch.
Variations and Substitutions:
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Sweet pepper version – For your spice-intolerant friends or picky kids.
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Wrapped in bacon – Because why not go full chaos mode?
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Spicy kick – Mix in chopped jalapeño seeds or a dash of cayenne for real heat.
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Different cheese combos – Pepper Jack, mozzarella, even blue cheese if you’re feeling fancy and unhinged.
What to Serve with Bacon-Stuffed Jalapeño Poppers?
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Dip it! – Ranch, sour cream, or a drizzle of hot honey. Yes, hot honey. You’re welcome.
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Snack board hero – Pair with wings, sliders, and a big ol’ bowl of chips.
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Drinks? Absolutely. – Beer is a classic. Margs are better. A cold Diet Coke? Chef’s kiss.
Frequently Asked Questions:
Can I make these ahead?
Totally. Just stuff them and store them in the fridge until you’re ready to bake.
Can I freeze them?
Yup! Freeze after stuffing, before baking. Just bake straight from frozen (add 5–7 mins).
Are they really spicy?
Depends on your jalapeños. Removing the seeds and membranes helps tone things down. If you’re nervous, try one before stuffing the whole batch.
So, what do you think? Feel like making a batch? Or two? Honestly, once you do it once, they kinda become your go-to “I brought a thing” dish. And nobody complains.
Give these a try and let me know how it goes. Unless you eat them all before anyone else gets a bite. In which case… respect.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Bacon-Stuffed Jalapeño Poppers
Ingredients
- 12 medium jalapeño peppers approximately 3–4 inches long, halved lengthwise and deseeded
- 8 oz 225g cream cheese, softened to room temperature
- 1 garlic clove finely minced
- ¼ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 3 tbsp green onions finely chopped (green parts only)
- 1 cup shredded mild cheddar cheese
- 6 oz 170g bacon, cooked until crisp and finely chopped
Instructions
Preheat the Oven
- Set the oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking.
Prepare the Jalapeños
- Using a sharp knife, carefully halve each jalapeño lengthwise. Remove the seeds and membranes with a spoon. Consider wearing gloves to avoid skin irritation from the peppers.
Create the Filling
- In a medium mixing bowl, combine the softened cream cheese, minced garlic, salt, pepper, chopped green onions, shredded cheddar cheese, and chopped bacon. Stir with a spatula or fork until the mixture is smooth and uniformly incorporated.
Fill the Jalapeños
- Spoon the filling into each jalapeño half, pressing gently to ensure the filling is level and secure. Do not overfill, as the mixture may overflow during baking.
Bake the Poppers
- Arrange the filled jalapeños cut-side up on the prepared baking sheet. Bake for 18–20 minutes, or until the cheese is melted, the tops are lightly golden, and the peppers are softened.
Serve Warm
- Allow the jalapeño poppers to cool for 5 minutes before serving. Serve warm for optimal texture and flavor.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
