You’ll love these bacon wrapped jalapeño peppers stuffed with cream cheese and shredded cheddar. Similar to jalapeño poppers except that these are low-carb, keto, and baked in the oven.
You will only need five ingredients to make this easy and fun party appetizer. I’ve been making these bacon wrapped jalapeño peppers for the past few years and they are always a winner. I first became obsessed with jalapeno popper type appetizers during a Caribbean trip: I was staying at a resort where they made amazing fried jalapeño poppers, which were leagues better than anything else they had on the menu. I ended up ordering them literally every single day that I stayed at that resort. After I returned home, I starting making this bacon wrapped version so that I could have an easy way of making them at home without breading and frying.
I love making these bacon wrapped jalapeño peppers when my outdoor pepper garden is thriving. Last year, I had four plants that were waist high and they produced a total of about 30 jalapeño peppers. Recipes such as these stuffed jalapeño peppers and my chunky jalapeño artichoke and spinach dip are great ways to use them up. Since these are spicy dishes, I love pairing them with cold horchata (cinnamon rice milk) or a Mexican pasta salad.
I use cheddar cheese in this recipe, but if you have some other kind of cheese handy, feel free to use it instead. Other cheeses that would work well include pepper jack or Mexican blend cheeses.
If you’re not into spicy things but you still want to try these out, I recommend using mini sweet bell peppers instead of jalapeños. You might have seen them in the produce section of your grocery store — they usually come in clear packaging with various colors and are about the same size as a jalapeño. These mini sweet bell peppers are also a good idea if you are very sensitive to capsaicin. I always wear gloves when handling the raw peppers because I’ve had pepper hands before and it is not something I ever want to go through again.
When mixing cream cheese with shredded cheddar cheese, it is easiest if your cream cheese has been softened first. I usually microwave the cream cheese by itself until soft. Try 5-10 second increments until the cream cheese becomes spreadable. Alternately, you can skip the softening step and just use a hand mixer to mix the cream cheese with the cheddar.
When you’re stuffing the jalapeños, don’t overstuff or else the cheese will slide out when baking. I usually stuff just enough to fill the pepper. If you’re using toothpicks to secure the bacon, there’s no need to wrap the bacon very tightly around each pepper. Otherwise, your baked jalapeños will end up looking like they’ve had the cheese choked out of them.
Watch the video below to learn how to make these bacon wrapped jalapeño peppers:
If you love this appetizer, also check out my post on how to cook artichokes with a fantastic dipping sauce.
Bacon wrapped jalapeño peppers stuffed with cream cheese
You’ll love these bacon wrapped jalapeño peppers stuffed with cream cheese and shredded cheddar. Similar to jalapeño poppers except that these are low-carb and baked in the oven.
- 6 jalapeno peppers (about 8 ounces) sliced lengthwise in half with seeds and membranes removed
- 6 slices bacon cut widthwise in half
- 4 ounces cream cheese
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- Add cream cheese to a microwave-safe mixing bowl. Microwave until slightly softened, about 15 seconds. Add cheddar cheese and garlic powder. Mix until combined.
- Stuff each pepper half with the cream cheese mixture. Wrap a halved bacon slice around each pepper. Secure with a toothpick as needed.
- Place the stuffed peppers in a single layer onto a baking tray.
- Bake at 400 F until the cheese is starting to brown, about 20 minutes. Turn on the broiler and broil for a few minutes to crisp up the bacon. Remove from the oven and let cool for 10 minutes before serving.
This recipe yields 1 g net carbs per serving.
|Nutrition Facts Per Serving|
|Total Fat 5g||8%|
|Saturated Fat 3g||16%|
|Trans Fat 0g|
|Total Carb 1g||0%|
|Dietary Fiber 0g||1%|
Here’s a photo of my burgeoning jalapeño balcony garden from last year (notice how they turn red when they ripen on the vine!):
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