Bacon-Wrapped Cheesy Stuffed Jalapeños

Now that’s a mouthful. A heavenly cheese stuffed mouthful of bacon and jalapeño. 

Incredible!! Very easy bacon wrapped jalapeños stuffed with a creamy cheese mix. These are so good! sallysbakingaddiction.com

From pumpkin cheesecake to spicy stuffed jalapeños. My mind is everywhere this week. Just roll with the recipe randomness. These jalapeños you see today? They’re just another football appetizer to add to your rotation this year.

About to sit down to watch the Raven’s game two weeks ago, my husband and I stood in front of the open fridge deciding what to make. Besides butter, leftovers, eggs, condiments, more condiments, so many condiments, and beer (desperately needed to go shopping) Kevin spotted three jalapeños. I spotted cream cheese. He spotted bacon. Wham bam, three stuffed jalapeños, thank you ma’am.

Necessity hunger is the mother of invention.

If you like spicy, you will love these! Halved jalapeños stuffed with cream cheese, shredded cheese, paprika, and garlic and wrapped up with crispy bacon.

Today’s recipe is an adaption of a crowd-pleasing appetizer I’ve made quite a few times before. I typically follow this Philadelphia cream cheese recipe to a T and yes, it is so good. But this time, I added shredded cheese, garlic, and flavorful smoked paprika. Lots of bold, spicy flavors here.

Since I could only make three, I went to the store the next day at 7am and bought 15 jalapeños. Went home, made these, shot these, and ate these with dinner. I was wiping tears from my eyes after eating 2 of them. They’re so good, I cried.

KIDDING. They’re real spicy. Tear-jerking heat.

If you like spicy, you will love these! Halved jalapeños stuffed with cream cheese, shredded cheese, paprika, and garlic and wrapped up with crispy bacon.

These are easy, just as all football party food should be. It’s a simple mix of cream cheese, garlic, shredded cheese, and smoked paprika stuffed into sliced jalapeños. I like to remove all the seeds when I’m making stuffed jalapeños since they carry a lot of heat. Don’t fret– these are still plenty spicy without the seeds.

Do not touch your eyes during this process. Please don’t.

Wrap the stuffed jalapeños up with bacon, bake until the bacon is crisp, and serve. These jalapeños are a great make-ahead option, too. If you’re tailgating in the morning or hosting guests and don’t have time to prep that day – you can assemble the stuffed jalapeños the day before and bake right before serving. The smoked paprika gives the creamy, cheesy stuffing so much flavor. I didn’t use it the first night I made these, and we both liked the 2nd batch much better. They are AWESOME. The heat is on!

Dairy cools your tongue down after eating something spicy, so serving this cookie dough ice cream pie to guests afterward is just plain genius.

Bacon Wrapped Cheesy Stuffed Jalapeños by sallysbakingaddiction.com

PS: If you love jalapeño– which I’m assuming you do– try my jalapeño pepper jack turkey burgers sometime. Favorite non-beef burgers!

Print

Bacon-Wrapped Cheesy Stuffed Jalapeños

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 24 stuffed jalapeño halves
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Description

If you like spicy, you will love these! Halved jalapeños stuffed with cream cheese, shredded cheese, paprika, and garlic and wrapped up with crispy bacon. Absolutely incredible!


Ingredients

  • 12 fresh jalapeño peppers*
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup shredded cheddar cheese*
  • 1 clove garlic, chopped
  • 1/2 teaspoon smoked paprika
  • 12 slices bacon, cut in half
  • 24 toothpicks

Instructions

  1. Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper (best for clean-up) or a silicone baking mat. Place a baking rack on top of the baking sheet. Set aside.
  2. Cut the jalapeño peppers in half lengthwise; remove seeds and center membrane. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, cheddar cheese, garlic, and paprika together until combined. You could also do this by hand using a rubber spatula. Salt to taste – I add just a pinch. Spoon filling equally among all 24 jalapeño halves.
  4. Wrap each stuffed jalapeño with a half slice of bacon and stick a toothpick through the center to assure the bacon stays in place. Place each on the baking rack and bake for 25-28 minutes or until the bacon is crisp to your liking. I like to turn the oven to broil for the last minute or two to get things extra crispy. Serve immediately. Cover leftovers and keep in the refrigerator for up to 4 days.

Notes

  1. Make Ahead & Freezing Instructions: Jalapeño peppers can be stuffed and wrapped 1 day in advance. Refrigerate until ready to bake. You can also assemble and freeze up to 2 months. Thaw overnight in the refrigerator and bake as directed.
  2. Peppers: Instead of jalapeño peppers, try using those mini sweet peppers often sold in the produce section. Those a great option if you don’t like super spicy.
  3. Cheese: Mexican style or pepper jack shredded cheese is also tasty.
  4. Adapted from Philadelphia Cream Cheese.

Keywords: bacon wrapped stuffed jalapeños, cheesy bacon jalapeños

Also for game day: these Loaded Sweet Potato Skins!

Simply Loaded Sweet Potato Skins - what a great snack or side for game day!

If you like spicy, you will love these! Halved jalapeños stuffed with cream cheese, shredded cheese, paprika, and garlic and wrapped up with crispy bacon.
If you like spicy, you will love these! Halved jalapeños stuffed with cream cheese, shredded cheese, paprika, and garlic and wrapped up with crispy bacon.

147 Comments

  1. When hunger, deliciousness, and already in the fridge ingredients all come together in a perfect storm there is magic in the air Sally!
    These will be perfect for summer entertaining here in Australia, and my boyfriend is going to love the combination of salty hot and cheesy. I’ll leave some bacon off a few for my vegetarian self, but I can already tell these are going to be a hit!

  2. “Husband” yay!!! 🙂

    Sally, I read through the comments and I love the idea of using the small sweet peppers. Please consider adding that option to this recipe. I just happen to catch reading that idea in the comments.I love mild jalapenos and My husband absolutely loves super hot jalapenos but this would be so easy to make some of both….so yummy to have bacon wraps sweet peppers and hot sweet peppers. Got a love the sweet and the heat!

    Ps- I’ve scratched my eye too & it was awful!!! Can’t even imagine adding a jalapeño to that mix!!!! Glad you are better.

  3. The cheddar looks like an awesome update, and the bacon! I don’t even know where to get started!

    I’ve had super hot jalapenos, and I’ve had some that aren’t so bad, I think they vary.

    Anyway, a healthy dunk into ranch dressing cools the hottest pepper! Can’t wait to eat these!

  4. I love this. I have a couple versions of these while at parties and get-togethers, and nice to have a recipe to try on my own. these are so good once they start going down that slicing up 12 jalapenos may not be enough. In fact I know its not! hehehehehe. Thanks!

  5. This recipe is almost exactly like the one I do from Pioneer Woman. And I LOVE making these with leftover Pimento Cheese!

  6. YUM! I’m a little sad I used all of my jalapeños making pepper jam today. These could have been an easy 10:54pm snack ;). Guess I’ll be buying lots of jalapeños bright and early tomorrow!

  7. Hi Sally:
    I just made these on Sunday, and they were FANTASTIC. Only four people in my family and we ate all 24 in an hour. Thank you for yet another great recipe. What I really appreciated was that the cheese did not bubble over and spill everywhere for me- it just puffed up and rose beautifully. I used turkey bacon, which was delicious, but I think I will go for pork next time [and next time will be very soon]. I can’t believe I am saying this, but I didn’t even think they were spicy enough for my liking! Not even the ones that I used with red jalapenos from my garden. I am going to try to add a small amount of seeds back into the cheese mixture and see what that gets me. Hopefully I will not regret it, lol :/
    Thank you again!

  8. These look amazing! Want to make them for a party, (not at my own house) so I’m thinking I’ll probably bake them right before I leave but do you think they will be as good if they get cold? Any suggestions?

  9. If you like the idea of stuffed peppers but are nervous of the heat (or are unsure of your guests commitment to heat), parboil the peppers and then the bacon. This also reduces the cooking time and cuts down on the chance of smoke from the bacon. The cheese only needs to be baked untill it bubbles and the peppers will still brown up. I’ve had these stuffed with sausage too. Double pork. What’s not to love?

  10. We made these as our Christmas appetizers and they were a hit! So good and not too spicy! Looking forward to having more dinner parties to make them again!

  11. These are great! I’ve made bacon wrapped jalepenos for years. Never thought of adding something other than cream cheese! Another great recipe to add to my arsenal!

  12. Awesome. I made them tonight. I’m hoping my husband thinks they are too hot…lol. They really aren’t hot, they just have a slight kick to them.

  13. These look delish! I am a major jalapeño popper fan. Adding bacon? Yum! These are perfect for the Super Bowl this weekend!

  14. these were good made them today. However I would recommend latex gloves for prepping. Ended up burning my hand from jalapenos

  15. I am going to try these today for Super Bowl. I am going to put a twist and make some home made Jalapeno Jelly to dip them in. Adds a sweet hot twist. I will let you know if it’s a crowd pleaser.

  16. I make some that are very similar to this, but I roll them in a mixture of brown sugar and chili powder. You should try it. It caramelizes in oven, delish.

  17. Hi Sally,

    I made these peppers for a housewarming party, your triple-chocolate layer cake and your Funfetti cake for a retirement party, and the rainbow M&M cookies from your cookbook for a BBQ within the past 2 weeks. They are amazing! The M&M cookies are my go-to when I need to whip-up a dessert but don’t have time to soften the butter, and the chocolate layer cake is my absolutely favorite cake I’ve ever had! I know I have written to you a million times, but your recipes are unbelievable. I wish you would open up a bakery in Philadelphia!

    1. Grace, I am seriously considering a bakery in Philly. Maybe not soon, but someday yes! Thank you for reporting back about these recipes!

  18. I made them… but the cheese mixture turned out looking like cottage cheese :-((( what did i do wrong?? They were good but the filing texture was horrible, i didn’t even want to offer it to my husband

  19. Thank you for such a simple yet super tasty recipie! Made a double batch for a family Easter lunch today and they were a HUGE hit. I’m sure I will use this recipe again and again. Next time I will make some with sweet peppers as well. That way everyone will get a chance to enjoy.

  20. Awesome recipe! I cook a lot and this was definitely a hit. I made the mistake of not wearing gloves while cleaning the jalapeños and my hands were on fire all day!!! Other than that, everything was perfectly explained and tasted awesome!!

  21. I make these all the time.  Let me give you guys a little tip to make them better.  When you wrap the bacon stretch it so it covers the whole jalapeño.  Also make sure you scrape the whole inside.  Not like the pic shown here. Take off the veins the whole inside with a spoon.  Makes them less spicy.  

    1. Exactly how I make them. Usually I make the whole jalapeño not in halves. Definitely stretch the bacon to cover the whole jalapeño! So easy and delicious. 

  22. I made them but should have left a little of the meat either seeds or membrane in them. Not spicy enough for me but very delish!

1 2 3 4

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×