Jalapeno Poppers are stuffed with a mixture of cream cheese, shredded cheddar, and crumbled bacon and then baked until gooey and bubbly. Creamy and spicy, they’re like a party in your mouth!
One of the most shared and pinned recipes here at Onion Rings and Things is the bacon-wrapped cheese stuffed anaheim peppers I posted last year. Can’t blame ya, folks. With crisp bacon, cream cheese, and spicy peppers all in one bite, they’re pretty hard to resist. Seriously good stuff.
But as much as I love ’em, the preparation can be a hassle what with the seeding, the stuffing, and the wrapping.
G and I had a few friends over the weekend and since I expected the bacon-wrapped peppers to go like crazy, I had to figure out a way to make a good amount in half the time. Viola! These cheese-stuffed jalapeno poppers variation delivered the same explosion of flavors but required less amount of work.
Filled with a mixture of cream cheese, shredded cheddar and crumbled bacon, they’re some of the best things I’ve put in my mouth lately. Food-wise, that is (lame attempt at a joke).
You can spruce up the cream cheese filling by adding chopped green onions for added color and texture as well as a few dashes of your preferred seasonings such as garlic powder or paprika for a smoky layer of flavor.
Make sure to make plenty, these Jalapeno Poppers disappear as fast you make them! You can also prepare a big batch and freeze for later cravings. Arrange the stuffed jalapenos in a single layer on a baking sheet, pop in the freezer until firm and then transfer to resealable plastic bags. When ready to enjoy, just thaw for a few minutes and bake as directed.
Ingredients
- 8 ounces cream cheese, softened
- 1 cup cheddar cheese, shredded
- 8 slices bacon, cooked crisp and crumbled
- 12 large jalapenos
Instructions
- In a bowl, combine cream cheese, cheddar cheese and 2/3 of the bacon until blended.
- Cut each jalapeno lengthwise and with a small spoon, scrape out any seeds and veins.
- Spoon cream cheese mixture into each of the hollowed pepper halves.
- Arrange stuffed jalapenos in a single layer on a lightly greased baking sheet.
- Bake in a 450 F oven for about 10 to 15 minutes or until cheese is lightly browned and bubbly. Top with the remaining crumbled bacon.
- Top with the remaining crumbled bacon. Serve immediately.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Monica says
Phenomenal!!! I’m addicted!!
Kathy Johnson says
Made these for a family gathering and they were a hit. Will serve them at the Fourth of July. Thanks for sharing.
Sharon says
Awesome just plain awesome. I could eat these 3xs a day every day
Robin says
How far ahead can you slice the jalapeño?
Lori says
Can you roast the peppers before filling them?
Lalaine says
I fill them before filling, I’ve never tried doing it the other way around. It might be harder roasting them first as the peppers get soft.
Heather B says
Made these today! Loved them! Definitely a keeper!
Lalaine says
Thanks for the feedback, Heather. I am glad you enjoyed them 🙂
Rebecca says
We love these poppers! Our neighbor just brought over a whole bunch of peppers for us from her garden. Even after making a big batch for a dinner party, I still have some left over, so was looking into freezing them (something I’d never thought of before) so they don’t go to waste. Once frozen, do you thaw them to reheat them or cook them from frozen? At what temp and for how long? Thanks!
Laurie says
These jalapeno poppers are the easiest and tastiest I have ever made! Everyone at our Cinco de Mayo party raved about them . I made 3 dozen poppers. Next time I will make at least 4 dozen. Thank you for this recipe!!
Lalaine says
Aren’t they addicting? I always make a huge batch because they go really fast.
Thanks for the feedback, Laurie!
Anna Kay says
Thank you looking forward to trying I have been looking for a good recipe this one looks great
Lalaine says
I am sure you’ll enjoy them 🙂 Thank you, Anna. 🙂
Theresa says
How many are in a serving?
Lalaine says
Hi Theresa,
This recipe will serve about 12 at 2 poppers each or 8 at 3 each 🙂
Haley says
How long is it ok to freeze them for before you use them ? A month or two? Will they still have a good crisp texture ?
Lalaine says
I freeze them unbaked and just top them with the crisp bacon after I bake them so they’re pretty much fresh-tasting 🙂
Liz says
I like to add a bit worchester sauce to my cheese mixture! I’ve been trying to find a short cut to the wrapped poppers for a while, thanks !!
Lalaine says
Thanks for the tip, Liz. I can’t wait to try these with the Worchestershire sauce, I am sure it adds a delicious depth of flavor 🙂
Sandra says
Hello! I am considering making these for a party this weekend. Can I prepare them and put them in the freezer overnight and bake the next day or is that too long?
Lalaine says
Hello Sandra,
That will be ok, just make sure they’re tightly covered and just adjust your cook times. Enjoy!
Mary says
i thought you wanted stuffed jalapeños to freeze a bit before baking to avoid overflow. Why would you freeze just the whole pepper prior to filling. Confused.
Lalaine says
Hello Mary
I apologize for the confusion, the recipe has been corrected to reflect proper sequence of steps.
Dee says
See Step #3 above. It has not been corrected. Thank you.
Lalaine says
Hello Dee
The recipe is accurate. Step #3 states, arrange stuffed peppers (peppers filled with the cheese mixture) on a baking sheet to freeze. 🙂
Monica B says
I just found your recipe (specifically for make ahead and freezing). Just to clarify, step #3 only states to arrange them on a baking sheet. then step #4 states to bake them. Maybe adjust the recipe to include the “freezing” portion. Some people might not understand.
Sharon says
I think you mean arrange WHOLE jalapenos in a single layer on a baking sheet before freezing, not STUFFED jalapenos. They haven’t been sliced or stuffed yet!
Lalaine says
Hello Sharon
Thank you for bringing it to my attention. Corrected the recipe 🙂
Dee says
It is not corrected above. It still indicates to freeze the “stuffed? peppers. Thank you. So in other words, you want the whole peppers to be frozen, THEN, cut, remove seeds, etc. and add the cheese mixture, THEN bake, correct?
Lalaine says
Hello Dee
The recipe is correct. As the instructions state, cut the jalapenos lengthwise, remove seeds and then spoon the cream cheese mixture into the jalapenos. Then when all the jalapenos have been stuffed with filling, you freeze the filling firms up a little.
Connie @ Sprig and Flours says
Mmmmm I love jalapeno poppers! Your pictures are making me drool! The bacon is such a nice touch. I have to share this on Pinterest!!
Ann-Marie Shockey says
My family loved these! I grated a onion and fresh garlic added a dash of peppa and Bah bam 5 ⭐️
Lalaine says
Thanks for the tip. The garlic and onion I am sure brought so much flavor!