Bacon-Stuffed Jalapeño Poppers
Spicy jalapeños stuffed with creamy cheese, crispy bacon, and cheddar, baked to golden perfection. The ultimate party appetizer that’s irresistibly addictive—proceed with caution, or risk eating them all yourself.
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Servings: 24 Poppers
Ingredients
- 12 medium jalapeño peppers approx. 3–4 inches long, halved lengthwise and deseeded
- 8 ounces cream cheese softened to room temperature
- 1 garlic clove finely minced
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons finely chopped green onions green parts only
- 1 cup shredded mild cheddar cheese
- 6 ounces bacon cooked until crispy and finely chopped
Instructions
- Prepare the Oven and Peppers: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Using a sharp knife, carefully slice each jalapeño in half lengthwise. Remove the seeds and inner membranes with a small spoon (wear gloves if sensitive to spice).
- Make the Filling: In a mixing bowl, combine the softened cream cheese, minced garlic, salt, black pepper, chopped green onions, shredded cheddar cheese, and crispy bacon. Use a fork or spatula to blend the mixture thoroughly until smooth and evenly incorporated.
- Stuff the Peppers: Spoon the filling into each jalapeño half, smoothing the surface to ensure the filling sits level with the edges of the pepper. Avoid overfilling to prevent spillage during baking. Arrange the stuffed peppers in a single layer on the prepared baking sheet.
- Bake: Transfer the baking sheet to the preheated oven and bake for 18–20 minutes, or until the cheese is fully melted, the filling is lightly golden, and the peppers are tender.
- Serve: Allow the poppers to cool slightly before serving warm. For optimal flavor and texture, serve within 30 minutes of baking.
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