Bacon Jalapeno Poppers Stuffed with Cream Cheese are the perfect appetizer!  Filled with a tasty cream cheese mixture and topped with crispy thick-cut bacon, these little bite-sized treats are bursting with flavor! Just in case you love appetizers as much as I do, try my Bacon Cheese Cheeseburger Meatball and warm Jalapeno Corn Dip.

Bacon Stuffed Jalapeno Poppers

Bacon Jalapeno Poppers

Bacon Jalapeno Poppers are incredibly easy to make and oh-so glorious to eat. We like to make sausage jalapeno poppers, too!  You can also skip the bacon if you prefer. Whatever you do, you will want to have some ranch dressing for dipping. Not only does it taste delicious, but it also cuts through the heat of the jalapeno as well!

Bacon Jalapeno Poppers

How to Properly Cut Jalapeno Peppers

To seed and slice a jalapeno properly:

  1. Clean and remove the seeds.
  2. Wear gloves or hold the jalapeno with a paper towel while cutting to avoid eye or nose contact.
  3. Cut the jalapeno lengthwise and remove the membrane using a spoon.
  4. Discard the seeds and wash your hands thoroughly.

How to Know When the Jalapeno is Spicy

To determine the spiciness of a jalapeno, it’s important to consider the age of the pepper. The appearance of stress marks, such as white lines or flecks, on the flesh of the pepper, indicates that it is older and therefore spicier. On the other hand, younger jalapenos with clear flesh are milder. When choosing a jalapeno, it’s recommended to pick one based on your desired level of spiciness.

Bacon Jalapeno Popper Recipe

Wrapping Bacon vs. Individual Slices

I have seen many recipes that call for wrapping the bacon around the jalapeno and then baking. These are delish of course, but I always seem to get that one jalapeno popper that has soggy bacon on the bottom. Using individual slices guarantees that every popper with have a perfectly crispy piece of bacon whose juices have soaked into that glorious cream cheese mixture. Feel free to try it this way and let me know if you like it better too!

Jalapeno Poppers

Can You Freeze Jalapeno Poppers?

You can!  Prepare the recipe up to the baking step. Then, stop and freeze.  You will want to take steps to make sure they don’t stick together. To do this, I recommend placing them side by side on a baking sheet and freezing that way for a couple of hours. Once they are frozen this way, you can put them in a ziplock bag and they won’t stick together.  Another alternative is to wrap them individually in wax paper.  These are good frozen for a couple of months.  When you are ready to eat them, let them thaw on the counter for a while before popping them into the oven.

5 from 3 votes

Bacon Jalapeno Poppers

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Bacon Jalapeno Poppers are the perfect appetizer!  Filled with a tasty cream cheese mixture and topped with crispy thick cut bacon, these little bite-sized treats are bursting with flavor!


  • 10 large fresh jalapeno peppers, halved lengthwise, seeded
  • 8 ounces cream cheese, softened
  • 1 cup (100 g) parmesan cheese, shredded
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon onion powder
  • 10 strips thick-cut bacon, cooked crispy, cut in half


  • Preheat oven to 425°F. Line a baking sheet with parchment paper.
  • To a small bowl, add the cream cheese, parmesan cheese, pepper, and onion powder. Mix to combine.
  • Spoon about 1 tablespoon of the mixture into each jalapeno half. Place on the lined sheet pan. Place a piece of bacon on top of each popper and press down slightly.
  • Bake 20 minutes, or until bubbly and lightly browned. 
  • Serve warm.


Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Easy Jalapeno Poppers

Share with your friends!

Categorized in: ,

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I love your recipes, but this time, trying to get next page impossible, every time hit next Jalapeno poppers came up.

  2. I love pepper poppers, looking forward to trying your recipe. I use a grapefruit spoon to clean out the seeds & membrane. They have a pointed end with serrated edges & make cleaning peppers a breeze (gloves of course).

  3. I made these today and turned out perfect! The recipe was super easy. I still have gobs of left over jalapeños and I’m going to make more to freeze. Thank you!

  4. I love making these but they are super labor intensive thecway I make them! I will never hollow out a jalapeño again.
    P.S. Try these with an orange marmalade and cilantro dipping sauce. You won’t be sorry

Leave a Reply

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

Recipe Rating

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