Bacon Wrapped Cheesy Stuffed Jalapeños

Spicy, cheesy, and creamy bacon wrapped cheesy stuffed jalapeños are always the first appetizer to disappear whenever I bring them to a party. They’re perfect for celebrations, Super Bowl, game day, and more.

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

These jalapeños you see today? They’re another football appetizer to add to your rotation. You’ll love the combination of crunchy bacon, extra cheesy filling, and spicy jalapeños. Everyone flocks to these and always beg me for the recipe– ask and you shall receive!

These Bacon Wrapped Cheesy Stuffed Jalapeños Are:

  • Extra cheesy and spicy
  • Wrapped with bacon
  • Loaded with garlic & spiced with paprika
  • Super simple to make
  • Always a crowd pleaser
  • Great for game day
  • The first appetizer to disappear at a party

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.

Stuffed Jalapeños Video Tutorial

Best Ingredients to Use for Bacon Wrapped Cheesy Stuffed Jalapeños

Today’s recipe is an adaption of a crowd-pleasing appetizer I’ve made many times. I typically follow a recipe from Kraft, but decided to spice it up. Now there’s even more bold and spicy flavors in each bite.

  • Jalapeños: Halved jalapeño peppers are the base of this recipe. The bigger the pepper, the more cheesy filling you can fit inside. I like to remove all of 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.
  • Cheese: We use a mix of cream cheese and shredded cheese for the filling. I use shredded cheddar cheese, but Mexican-style or pepper jack are also tasty. (By the way, if you love cream cheese based appetizers, try my crab dip next.)
  • Garlic: 1 minced clove of garlic adds a hint of flavor.
  • Paprika: Smoked paprika adds spice and bold flavor.
  • Bacon: Each stuffed pepper is wrapped in bacon before baking.

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.

Overview: How to Make Them

Bacon wrapped cheesy stuffed jalapeños are incredibly easy to make– just as all football party food should be (looking at you beer cheese dip and sweet & spicy honey Chex mix). 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.

  1. Prepare the peppers. Cut the jalapeño peppers in half lengthwise. Remove the seeds and center membrane.
  2. Make the filling. Combine both cheeses, garlic, and paprika together.
  3. Fill the peppers. Spoon the cheesy filling equally among all jalapeño halves.
  4. Wrap with bacon. Wrap a piece of bacon around each cheese-filled jalapeño. Stick a toothpick through the center to ensure the bacon stays in place.
  5. Bake. Bake the peppers until the bacon is crisp. You can even use the broiler for the last minute or two to really crisp them up.

Want to keep things spicier? While this recipe instructs you to remove the seeds, leave them in for extra spice.

Bacon Wrapped Cheesy Stuffed Jalapeños by

#1 Success Tip for Stuffing Jalapeños

Don’t touch your eyes. As you slice the jalapeños in half and remove the seeds and some of the membrane, be careful. I warn you and speak from experience. Don’t touch your face or eyes during this process– it can really burn!

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

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bacon wrapped cheesy stuffed jalapeños

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


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!


  • 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


  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.


  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 are also tasty.
  4. Adapted from Kraft.

Keywords: bacon wrapped stuffed jalapeños, cheesy bacon jalapeños

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.


Comments are closed.

  1. Amy @ Thoroughly Nourished Life says:

    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!

    1. Thanks Amy! Let me know how you both like them.

  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.

    1. Thanks Kelly! I will go ahead and add that option to the recipe now.

  3. Oh, my, I wish I had one of these right now!

  4. Trisha @ Home Sweet Homemade says:

    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!

  5. David @ PieAddict says:

    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!

    1. Thanks David! I need to try a few other variations next.

  6. Jen @ The Lazy Daisy Kitchen says:

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

  7. 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!

  8. Lori @ RecipeGirl says:

    Great game day recipe! My family would go crazy for these!

  9. Julie @ This Gal Cooks says:

    I want to make these and then I want to eat ALL OF THEM!

  10. Natalie Stiles says:

    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!

  11. These were delish!!! thanks for sharing. yummo!!

  12. Kelley @ Chef Savvy says:

    Wow these look amazing! Perfect for football parties!

    Thanks for sharing Sally!

  13. Oh my goodness… I LOVE cheese, and jalapeños, and bacon… perfect combo!

    Going to have to try these bad boys out 🙂

  14. 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?

    1. If they get cold, I would simply reheat real quick in the oven before serving.

  15. 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?

  16. 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!

  17. 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!

  18. 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.

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

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

  21. 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.

  22. 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.

  23. 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!

  24. 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

  25. 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.

  26. 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!!

  27. 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. 

  28. I stuffed my jalapeños with pimento cheese…absolutely delicious.

  29. Sounds a lot like Chrissy Teigen’s recipe!

  30. 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!

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