These bacon wrapped jalapeno poppers are creamy, spicy and loaded with cheese. The perfect party appetizer!

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A plate of bacon wrapped jalapeno poppers served with ranch dressing.

I have to admit, I have a weakness for jalapeno poppers. As much as I love them, I’ve never made them at home, because I’m not a fan of deep frying in my own kitchen. These bacon wrapped jalapeno poppers are baked instead of fried, and let me say, they’re even better than the original! Who can resist fresh jalapenos stuffed with cheese, wrapped in bacon and baked to crispy perfection? Not me, that’s for sure. This is the ultimate party or game day snack along with other offerings such as antipasto skewers and slow cooker chicken wings!

Halved and hollowed out jalapenos on a sheet pan.

How to make jalapeno poppers

It probably won’t surprise you that the first ingredient in this recipe is jalapenos. I like to buy jalapenos that are about 3-4 inches long, you don’t want them to be too small or they’ll be hard to stuff. The jalapenos are sliced in half and the seeds and ribs get removed. Removing the seeds and ribs removes most of the heat from the peppers; if you like it spicier, leave some of the seeds and ribs in. The peppers are stuffed with a combination of cream cheese, cheddar cheese and spices.

A plate full of bacon wrapped jalapeno poppers with a side of ranch for dipping.

The final step in the process is the bacon. You definitely want to avoid thick cut bacon here as it’ll take a lot longer to crisp up in the oven. The jalapenos get wrapped in half a slice of bacon and then secured with a toothpick. You can remove the toothpicks before serving like I did here, or leave them in for people to grab off the party platter. Whatever you prefer!

A sheet pan with bacon wrapped jalapeno poppers.

I like to serve my bacon wrapped jalapeno poppers with a side of ranch for dipping, but honestly they’re awesome as-is too. This is one of those party snacks where everyone will be asking you for the recipe! You can even fill and wrap the jalapenos up to 8 hours before you plan to bake them, simply store them in the fridge until you’re ready to go. You might even want to consider making a double batch, these little guys disappear quickly!

More appetizers for your next party

Bacon Wrapped Jalapeno Poppers Video

4.97 from 182 votes

Bacon Wrapped Jalapeno Poppers

AuthorSara Welch
A plate of bacon wrapped jalapeno poppers served with ranch dressing.
These bacon wrapped jalapeno poppers are creamy, spicy and loaded with cheese. The perfect party appetizer!
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course Appetizer
Cuisine American
Serves 12


  • 12 jalapeno peppers approximately 3-4 inches long
  • 1 8 ounce block cream cheese softened
  • 1 cup cheddar cheese
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 slices bacon do not use thick cut
  • cooking spray


  • Preheat the oven to 400 degrees. Line a sheet pan with foil and coat it with cooking spray.
  • Cut the jalapenos in half lengthwise and use a spoon to scoop out the seeds and ribs. 
  • In a medium bowl mix together the cream cheese, cheddar cheese, onion powder, salt and pepper. 
  • Fill each jalapeno half with the cheese mixture.
  • Cut the slices of bacon in half crosswise and wrap each pepper half in a slice of bacon, using a toothpick to secure the bacon.
  • Arrange the peppers on the baking sheet and bake for 20-25 minutes until bacon is crispy and browned. Serve immediately.


Calories: 198kcal | Carbohydrates: 2g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 362mg | Potassium: 113mg | Sugar: 1g | Vitamin A: 505IU | Vitamin C: 16.6mg | Calcium: 89mg | Iron: 0.3mg

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Recipe Rating


  1. 5 stars
    Very good! My only “tip” is to cut the bacon lengthwise. This allows you to cover more of the popper with crispy goodness!

  2. 5 stars
    Made this today. Loved them. Tweaked by leaving out the bacon…(I know, I know…lol), and sprinkled them with ground up potato chips then garnished with paprika. OMG!

    1. 5 stars
      Oh, forgot, lined the pan with foil, and popped them on the grill, lid closed and kept am eye on them til golden.

  3. 5 stars
    If you want more heat, put the membrane which surrounds the seeds in the food processor with the cheese. I actually buy 1 habanero pepper and grind it up with the cheese to add even more kick. 2 seranno peppers will do if you think the habanero is too hot.

    I have trouble finding jalapenos with any kick these days.

  4. I used to use a spoon to fill each pepper one at a time. But a much easier method is to use a study quart freezer bag. Snip off a corner and pipe the filling into your peppers. When finished just throw away the ziploc, and no pastry bag to clean.

  5. 5 stars
    This is a great recipe, I knocked it up a notch by adding a beef little Smokey sausage on top of the cream cheese and have also used shrimp, add a 1/4 teaspoon of cayenne pepper.

  6. I mixed up the cream cheese mixture with exact measurements, naturally I tasted it and it tastes extremely salty. Will that cook into the jalapeños? I’m debating whether to get another package of cream cheese to thin it out, and double the recipe.

    1. The jalapenos don’t have any seasoning on them, so they’ll balance out the salt. I’ve never had anyone say that the recipe came out overly salty so you should be ok!

  7. Excellent recipe!

    I wanted to add that if anyone had a Traeger or other brand smoker… that is the way to cook these! You can use thick cut bacon, as the smoker really crisps up the bacon and evenly cooks the poppers. The cheese also doesn’t tend to ooze out, so you don’t lose any of the filling.

    We cook ours at 250 for about 2-3 hours. I can’t imagine making a jalapeño popper any other way!

  8. 5 stars
    My guests ate every crumb … also made same recipe with no bacon and it was equally delicious

  9. I get requests to make these things at family gatherings all the time. I kick mine up a notch with liquid smoke,chill powder,cumin,garlic and onion powder. The family loves them!

    1. I plan to make these today! I am gonna crisp up a cpl slices of the bacon and add crumbles (bacon bits) to the cheese mixture! 👍😁

  10. 5 stars
    So very yummy. It’s about the only thing my aging mom will eat and she’s eating allot of them!

  11. Made these a couple times. The first time I made as directed and it was good but the bacon on the bottom of the pepper wasn’t crisped. So, the second time I cooked the bacon on a pan in the oven and then chopped it into pieces and added it to the top of the peppers once they were almost done and broiled for a few minutes. Also, I added a similar portion of garlic powder to the cream cheese. Excellent recipe. Great for parties

  12. ***** Thesse are amazing…..I assembled as directed but I cooked them in my Air Fryer at 370 for between 10 to 14 minutes depending on the thickness of the bacon…..totally awesome…..thanks for sharilng the recipe

  13. 5 stars
    These are fabulous! I made a half recipe with the first harvest of peppers this season.The peppers were kind of thin so a lot of cheese mixture spread out in the pan and made a lovely, tasty mess. Will make these many times this summer! Thank you for the recipe.

  14. I roasted pepper halves first without filling. Precooked bacon a bit and then followed recipe. All textures turned out just right

    1. I’ve become addicted to them. I eat about 20 per week if not more. My husband absolutely loves them. I’m trying the cheddar cheese added as we speak. He’s going to really love his dinner tonight.