Cheesy Jalapeno Poppers

Cook Time 20 minutes
Course Appetizer
Cuisine American
Servings 8


  • 12 large fresh jalapenos
  • 1 cup cream cheese softened
  • 1 cup cheddar cheese grated
  • ¼ lb bacon


  • Preheat oven to 375° F.
  • Using food grade rubber gloves, slice jalapenos lengthwise, leaving stem on. Clean out seeds and pulp. Set aside.
  • In a skillet, or the oven, cook bacon until crisp. Drain on paper towel until cool. Chop or crumble into bits.
  • In a medium bowl, combine softened cream cheese and grated cheddar cheese. Add bacon bits and mix well.
  • Line a cookie sheet with parchment paper or foil. Fill the jalapenos with equal amounts of the cheese mixture. About a heaping tablespoon.
  • Bake for 20 minutes, or until peppers are soft and the cheese is starting to brown. Allow to cool for a few minutes before serving.


For grill or campfire, par-boil the prepared pepper halves before stuffing.
Bring a large pot of water to a boil. Add the jalapenos to the boiling water for 2 – 3 minutes until color changes slightly. Drain and add to a bath of ice cold water until cool. Drain on paper towel and pat dry.
Fill with cheese mixture and heat over medium-high grill or campfire fire over coals until cheese is warm and melted and the peppers have nice grill marks.  
Keyword GF, keto
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