Cheesy Bacon‑Stuffed Jalapeño Poppers

Spicy jalapeño halves filled with a creamy, cheesy bacon mixture, then baked until golden and bubbly—these poppers combine heat, smokiness, and gooey cheese in every bite.

Why You’ll Love This Recipe

• Bold flavor combo: Spicy peppers, smoky bacon, and creamy cheese unite for maximum taste.
• Party star: Finger-food favorite that vanishes fast at parties or game-day events.
• Quick bake: Assemble fast and bake in under 20 minutes—no deep-frying needed.
• Customizable heat: Adjust pepper size or remove seeds to control spice level.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Jalapeño peppers
• Cream cheese, softened
• Cheddar cheese, shredded
• Cooked bacon, crumbled
• Garlic powder
• Paprika or chili powder
• Salt and pepper

directions

1. Preheat oven to 400 °F (200 °C) and line a baking sheet with parchment.
2. Prep jalapeños: Slice peppers in half lengthwise and remove seeds/membranes (for milder heat).
3. Make filling: Mix cream cheese, shredded cheddar, crumbled bacon, garlic powder, paprika, salt, and pepper.
4. Fill peppers: Spoon or pipe mixture into bellies of each jalapeño half.
5. Bake for 15–18 minutes until cheese is melted and tops begin to brown.
6. Serve: Let cool 5 minutes, then arrange on serving platter.

Servings and timing

• Servings: Makes 16 poppers
• Prep time: 10 minutes
• Cook time: 18 minutes
• Total time: 28 minutes

Variations

• Heat level: Keep seeds/membranes for extra spice or use milder peppers like Anaheim.
• Cheese mix: Add pepper jack or blue cheese for bolder flavor.
• Protein substitutes: Replace bacon with sausage bits or chorizo.
• Toppings: Garnish with sliced green onions, cilantro, or crispy onion bits.
• Vegan option: Use dairy-free cream cheese and omit bacon; add smoked paprika for depth.

storage/reheating

• Storage: Store cooled poppers in an airtight container for up to 2 days.
• Reheating: Reheat in a 375 °F oven for about 8–10 minutes until warmed through.

FAQs

How spicy are these?

They offer moderate heat; removing seeds and membranes reduces spice—keep some for a kick.

Can I prep ahead of time?

Yes—stuff peppers, then refrigerate covered. Bake when ready to serve.

Can I grill them instead?

Sure—grill over indirect heat until cheese melts and jalapeños soften (about 10 minutes).

What cheese combinations work?

Try cream cheese with pepper jack, smoked gouda, or feta for varied flavors.

Can I make these dairy-free?

Yes—use vegan cream cheese, nutritional yeast, and omit bacon or use vegan bacon bits.

Can I freeze leftovers?

Freeze baked poppers for up to 1 month. Reheat in the oven until warmed through.

How do I prevent cheese leakage?

Don’t overfill and press cheese in firmly—pepper halves hold the filling snugly.

What size jalapeños should I choose?

Medium-sized peppers (2–3 inches) are ideal—large enough to hold filling but bite-size.

Can I bake on a rack?

Place poppers on a wire rack atop a sheet pan for crisp underside. Ensure cheese drips don’t cause smoke.

What dips pair well?

Serve with ranch dressing, garlic aioli, or sour cream for dipping.

Conclusion

Cheesy Bacon‑Stuffed Jalapeño Poppers are a spicy, savory crowd-pleaser that combines creamy cheese, smoky bacon, and a touch of heat in a bite-sized package—perfect for parties or snack time.

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