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Bacon Wrapped Jalapeño Poppers

Updated Jun 23, 2020Published Apr 19, 2017 By Julia 30 CommentsThis post may contain affiliate links.

Summary:
These jalapeño poppers are halved peppers stuffed with cream cheese and cheddar, wrapped in bacon, and baked in the oven until crisp and charred — each bite is an explosion of flavor and contrasting textures. Easier and lower carb than the traditional method of breading and frying, this 5-ingredient recipe is a tasty appetizer for keto diets.
Bacon wrapped jalapeño peppers stuffed with cream cheese

Jalapeño Poppers

5 from 17 votes
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Prep: 20 mins
Cook: 25 mins
Yield: 4 servings
Calories: 210
Net Carbs: 2g

INGREDIENTS

  • 6 jalapeño peppers (Note 1)
  • 6 slices bacon, cut widthwise in half
  • 4 ounces cream cheese
  • 1/2 cup shredded cheddar cheese (Note 2)
  • 1/2 teaspoon garlic powder

INSTRUCTIONS

  • Prepare Jalapeños (Note 3): Slice each pepper lengthwise in half. Use spoon to scrape out and discard seeds and membranes from each pepper.
  • Make Cheesy Filling: Microwave cream cheese in heatproof mixing bowl until very soft to touch and easily stirred, 15 to 30 seconds. Stir in cheddar cheese and garlic powder until well-mixed.
  • Stuff Jalapeños (Note 4): Stuff each pepper half with cheesy filling, then wrap halved bacon slice around each. Secure with toothpick, as needed. Place stuffed and wrapped pepper halves in single layer on baking tray, optionally lined with foil for easier cleanup.
  • Bake & Serve: Bake at 400 F until cheese is starting to brown on top, 20 to 25 minutes. Optionally, broil for a few minutes to crisp up bacon. Remove from oven and let cool for 5 minutes. Serve (Notes 5-6).

NUTRITION

Makes 4 Servings
Amount Per Serving (3 stuffed jalapeño halves):
Calories 210 (73% from fat)  
Total Fat 17g 26%
   Saturated Fat 10g 48%
Cholesterol 53mg 18%
Sodium 370mg 15%
Net Carb 2g  
Total Carb 2.5g 1%
   Dietary Fiber 0.5g 3%
   Sugars 1g  
Protein 9g  
Vitamin A 14% · Vitamin C 41% · Calcium 12% · Iron 2%

PHOTOS

Bacon wrapped jalapeño peppers stuffed with cream cheese
slicing each jalapeno in half lengthwise
stuffing jalapenos with cream cheese and cheddar
wrapping stuffed jalapenos with bacon
Bacon wrapped jalapeño peppers on white baking dish

NOTES & TIPS

(1) Jalapeño Peppers. About 8 ounces weight total. If you or your guests can’t tolerate chili peppers 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 — each is about the same size as a jalapeño and they’re packaged in multiple colors.
(2) Cheddar Cheese. About 2 ounces weight. You can substitute with your favorite shredded cheese; Mexican blend cheese or pepper jack cheese would work well.
(3) Preparing Jalapeños. I always remove the seeds and membranes, which contain the majority of the capsaicin (that makes chili peppers hot). For a hotter version, keep some or all of the seeds and membranes. If you’re sensitive to capsaicin, wear gloves while handling jalapeños.
(4) Stuffing Jalapeños. Don’t over-stuff, or the cheese stuffing 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. If the bacon is too tight, your baked jalapeños will look like they’ve had the cheese choked out of them.
(5) Serving. Don’t wait too long before serving because these jalapeño poppers are fantastic when hot and they can cool rapidly. You can serve them alongside other low carb appetizers like crab stuffed mushrooms or spinach artichoke dip.
(6) Make Ahead / Leftovers. You can stuff the jalapeño poppers the night before and keep them covered in the refrigerator. Before serving, pop them into the oven and bake as directed in the recipe. If the jalapeño poppers are already cooked, store them in the refrigerator and reheat in the oven until hot.

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Filed Under: Appetizers, Per Serving: Under 5g Net Carbs Tagged With: 1-5ingredients, 31-60min, bacon, cheddar cheese, cream cheese, featured, garlic powder, gluten free, jalapeno, oven

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. She shares simple recipes and guides for keto and low carb diets. Learn more.

Previous Post: « Spicy cashew chicken noodles
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newest oldest most voted
Jeannie

Made these a year ago for a football watching party. They were a hit! A year later, someone who attended the party requested that I make them for their party. You know they are good when a year later you are still getting requests for them! Thanks for sharing your recipe.

Vote Up5Vote Down  Reply
3 years ago
Melanie

Has anyone tried make these in an air fryer?

Vote Up2Vote Down  Reply
1 year ago
Lisa T

Yes…I made them in the air fryer yesterday! I did them at 375 for about 12-14 minutes. Each batch seemed to need a slightly different cooking time, and I wanted the bacon crispy and the jalapeños a tiny bit charred.

Vote Up2Vote Down  Reply
1 year ago
Patti

I just did this for supper used my airfryer 400 for 15 min. Turned out good.

Vote Up0Vote Down  Reply
3 months ago
Karen

Is this a recipe that you recommend can be frozen before baking?

Vote Up2Vote Down  Reply
1 year ago
Julia

I think these would freeze well. After assembling, put the entire baking tray in the freezer for 30 minutes. Then transfer them to a resealable freezer bag if you’re not planning on using them soon.

Vote Up1Vote Down  Reply
1 year ago
Suzy

I made these on Memorial day Monday and since I had some left over brisket and pulled pork from BBQ’ing Saturday, I chopped it up and mixed it in with my cream cheese for 2 different batches of peno poppers. I used whole penos and wrapped the entire thing head to toe in bacon and then in a sheet of sharp cheddar. OMG delish! My new go to popper!

Vote Up1Vote Down  Reply
1 year ago
Tracey Beaver

Easy and yummy!

Vote Up1Vote Down  Reply
2 years ago
Kellie

Made these today and they were amazing! Only change is that I used 1/2 herb & garlic cream cheese mixed with regular cream cheese. So good!

Vote Up1Vote Down  Reply
2 years ago
Gary

Fantastic! The cheese absorbs some of the heat and the bacon adds that delicious combination of sweet, salty and hot!

Vote Up1Vote Down  Reply
3 years ago
Kelly A

Made these tonight for a small gathering & they were great! I doubled the recipe bc I had 12 peppers, so I froze 1/2 of thrm, hoping they will be just as good out of the freezer at the next function.

Vote Up1Vote Down  Reply
3 years ago
Melody Gardner

I made a ton of these poppers using both jalapenos and those small sweet peppers for those who did not like heat. I also added a little of my homemade taco spice to the filling. They were an absolute hit at our father’s day, birthday party, and got rave reviews from the hot and non-hot crowd. This recipe is a winner!!

Vote Up1Vote Down  Reply
3 years ago
Nicole Bell

I usually make these for summer barbecues either whole or halved- my daughter loves them! Added 1/4 tsp smoked paprika, 1/4 tsp cumin, 1/4 tsp chili powder and 1/4 Himalayan salt. This added a great southwest taste!

Vote Up0Vote Down  Reply
1 month ago
Kristine S

Made this for Christmas Eve. Used pepper jack cheese as suggested. These are awesome!!! Since there were only two of us this year, I ate them for breakfast, lunch and dinner as well!

Vote Up0Vote Down  Reply
2 months ago
Mary

Wow! Really good! I used Wright Brand Hickory smoked thick-cut bacon and sharp cheddar cheese. Quick, easy, and delicious! I’m adding this recipe to my go-to appetizer list.

Vote Up0Vote Down  Reply
3 months ago
MELINDA C ESCARCEGA

Love this easy recipe. I make it all the time. Great snack!

Vote Up0Vote Down  Reply
1 year ago
Brenda D.

I don’t like spicy foods at all so my husband planted me some “Fooled You” jalapeño peppers. They taste just like the hot ones but are as mild as a green pepper. These were fabulous made with your recipe. Thanks for sharing!

Vote Up0Vote Down  Reply
1 year ago
Laurie

Can these be made ahead of time and then reheated? Trying to meal prep for long weekend.

Vote Up0Vote Down  Reply
1 year ago
Arleen

I make the poppers ahead of time & reheat them just before serving the appetizers. They are always a hit. We love them!

Vote Up0Vote Down  Reply
1 year ago
Ashley

These are amazing!!! I’ve taken them to multiple parties and never given a recipe out so many times. Delicious!!!! I prep them the night before and keep them in the fridge…that way all I have to do is pop them in the oven the day of. This will be a forever recipe for me 👍🏻👍🏻👍🏻👍🏻

Vote Up0Vote Down  Reply
1 year ago
C Richard

Best poppers I have ever had! This recipe is definitely a keeper!

Vote Up0Vote Down  Reply
1 year ago
Kim

So delicious – huge party hit – can’t wait to make them for this Thanksgiving. Thank you for sharing!!

Vote Up0Vote Down  Reply
2 years ago
Dawn Sampson

I made these today and my husband and I LOVED them. Thank you

Vote Up0Vote Down  Reply
2 years ago
Colleen Conklin

I made these last summer and they’re perfect. So I made them again and had no room in fridge to hold them till the party and put outside, two trays, dog LOVED them too 🙀🤦‍♀️

Vote Up0Vote Down  Reply
2 years ago
Kathy C.

Made as appetizer for taco night. They were a hit !

Vote Up0Vote Down  Reply
2 years ago
Kris

I used pepper jack and cheddar cheese mixed in with the cream cheese! Make sure you cook them on 425 until they look done! They are Yummmm

Vote Up0Vote Down  Reply
2 years ago
Debbie

Just made these today! I wanted to play in the kitchen a little after pulling off the Thanksgiving feast and this was perfect! They are SOOO good!!! Thanks!

Vote Up0Vote Down  Reply
3 years ago
Betty Starkey

Can these be frozen prior to cooking?

Vote Up0Vote Down  Reply
2 years ago
Dianne Phillips

I really want to make these but I think I will add crabmeat into it.

Vote Up0Vote Down  Reply
3 years ago
Megan Davis

OMG! These look absolutely divine! I really love the combination of bacon and cheese. Love it!

Vote Up0Vote Down  Reply
3 years ago

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