Bacon wrapped jalapeño peppers stuffed with cream cheese

Bacon Wrapped Jalapeño Poppers (5 Ingredients)

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 210kcal


  • 6 jalapeño peppers (about 8 ounces total)
  • 6 slices bacon, cut widthwise in half (kitchen shears can be useful for this)
  • 4 ounces cream cheese (this is a half brick; I use Philadelphia regular cream cheese)
  • 1/2 cup shredded cheddar cheese (about 2 ounces)
  • 1/2 teaspoon garlic powder


  • Slice each pepper lengthwise in half, and discard seeds and membranes (use a spoon to scrape them out). Wearing gloves is recommended to protect your hands from capsaicin, which is mainly in the seeds and membranes.
  • In a microwave-safe mixing bowl, add cream cheese. Microwave until softened, 15 to 30 seconds. The cream cheese should be very soft to the touch so that it can be easily stirred with other ingredients. Add cheddar cheese and garlic powder, stirring with the cream cheese until well-mixed.
  • 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 pepper halves in a single layer on a baking tray, optionally lined with foil for easier cleanup.
  • Bake at 400 F until the cheese is starting to brown on top, 20 to 25 minutes. Optionally, turn on the broiler and broil for a few minutes to crisp up the bacon. Remove from the oven and let cool for 5 minutes before serving. Don't wait too long before eating because they are fantastic when hot and they can cool rapidly.


Makes 4 Servings
Amount Per Serving (3 stuffed jalapeño halves):
Calories 210  
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%