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Bacon Wrapped Jalapenos Recipe

One of the best-grilled appetizers is bacon wrapped jalapeno peppers. This recipe is so easy to make and it only consists of 3 ingredients; fresh jalapenos peppers, cream cheese, and bacon.  The jalapeno peppers are first sliced in half then seeded, stuffed with cream cheese, wrapped with bacon and grilled. You should consider wearing gloves when slicing and seeding the jalapenos because they can burn your hands. With the playoffs coming up and the super bowl near this is a perfect recipe for game day. Enjoy.

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Bacon Wrapped Jalapenos Recipe

  • Author: Bobby
  • Total Time: 30 minutes


  • 6 fresh jalapeno peppers (halved lengthwise and seeded)
  • 1 (8 ounces) package cream cheese
  • 12 slices bacon


  1. Pre-heat an outdoor grill to high heat. Spread the cream cheese into the jalapeno halves. Wrap bacon around the stuffed jalapenos and secure with a toothpick.
  2.  Place onto the grill and cook until the bacon is crispy.
    (Makes 6 Servings)


  1. Darlene says:

    Made these last night! They were great! The only mistake I made was to close the cover of the grill! Had a five alarm grill fire!!!! They still came out great despite 4 foot flames! note to self-leave grill cover open 🙂 Thank you for the great recipe!

  2. Amy says:

    I make these w/ the little sweet peppers too! We add shredded cheese to the cream cheese w/ some garlic salt!! Amazing:)

  3. Janice says:

    If the jalapeño end is pointed, it will be spicey.
    If the jalapeño end is rounded, it won’t be..my
    Brother told me this lil tid bit of info.

  4. Deann says:

    Make sure to wear rubber gloves when handling the jalapenos. A friend of mine made these and didn’t wear gloves; her hands were burning for days after.

  5. Rosecalico says:

    These are really delicious, and down here in South Texas we stuff them with quail or sausage (your choice, we use chicken sausage with pablano cheese) in the middle prior to wrapping with bacon. It gives it that added flavor and volume.

  6. Rosecalico says:

    These are really delicious, and down here in South Texas we stuff them with quail or sausage (your choice of meat)in the middle prior to wrapping with bacon. It gives it that added flavor and volume.

  7. Yes says:

    I do the same thing, but we add a packet of Hidden Valley Ranch Dip to the cream cheese before stuffing it in the jalapenos.

  8. Kari says:

    I have been making these for years and they are delicious! I add pre-cooked chicken strips in the middle though for more flavor!

  9. Heather says:

    I am excited to make these for the Superbowl party today. I think I am going to try the pineapple idea. They sound amazing. And I will be baking them indoors since I live in Michigan.

  10. Melissa says:

    I do the same recipe but I brown sausage first and then mix the cream cheese to the sausage. If you don’t want the heat, deseed them and make sure you get the ribs out. The ribs on the inside also havbe a lot of heat. You can bake them too! Great base recipe, you can do a lot with the cheese.

  11. Heather says:

    I am trying them in the oven with some crushed pineapple mixed with the cream cheese. They don’t sell maple cured bacon around here, so I brushed some real maple syrup on the rolled poppers before putting them in the oven.

  12. Julie says:

    These are spicy!! Don’t listen to any of the other comments saying these are not spicy! They are jalapeños!! I can handle spicy but don’t offer these to your friends who can’t even handle hot salsa!! The cream cheese adds cheesy goodness ( I add cilantro and garlic to the mixture) This recipe is amazing and always a crowd pleaser to people who like things spicy!!

  13. Billie says:

    I make these and mix honey into the cream cheese and use maple flavored bacon. Also I can’t handle the heat so I soak the peppers in water for two hours after they are seeded and cut changing the water twice. Makes a big difference!! Sweet, salty, and spicy!!!

  14. Rose Moten says:

    I add chopped scrimp to my cream cheese and a little cheddar cheese. Wrap with bacon and roll in brown sugar. OMG They are awesome!

  15. Ashley says:

    These are SO good! I made them for my boyfriend who loves spicy foods and he loved them. Will definitely make them again!

  16. dan says:

    One way to judge how hot a jalapeno is to look for crack lines in the skin. Ones with crack lines are hotter than the ones with smooth skin.

  17. Oneta Hightower says:

    I season my cream cheese with some chopped up pecans. It is so good and if you have leftover cream cheese it’s good spread on crackers too.

  18. Sven Weichbrodt says:

    If someone has already mentioned this I apologise but the bulk of the “heat” in a chilli is contained in the white membrane that holds the seeds to the inside wall of the chilli itself. If you are worried about too much “heat” them simply remove the seeds and as much of the white membrane as you can and you will be surprised just how mild these “hot” chilli’s become.

  19. May says:

    I have made these but I also browned sausage and mixed in cream cheese and shredded cheddar, before I stuffed the peppers! Super good and everyone at the football BBQ loved ’em!

  20. Monica says:

    We make all the time. I suggest using latex gloves if you make a whole bunch plus the key to spicyness is how clean you get them. My hunny can not do spicyness so I clean everything out with a spoon. Another thing is cold cream cheese holds better and I always put them on a cookie rack with a pan underneath and throw them in the oven. The grease drops into the pan and makes them crispy. Summer favorite

  21. Ryan says:

    You can also replace the cream cheese for goat cheese and the bacon for pancetta, a little saltier and just as delicious. (if not more)

  22. barry says:

    If grilling, a dab of jalapeno jelly first, then the cream cheese has a cooling effect due to the sugar.

  23. Mraynor says:

    The principal at my son’s school told me about this recipe, said they are amazing and he rolls them in brown sugar and chili seasoning before grilling…

  24. Oh wow. These look absolutely delicious! I need to incorporate jalapenos into more of my meals. But with this recipe, I don’t think that will be a problem. Yum!

  25. Henry G. says:

    I make these all the time but I use canned jalapenos they taste much better and I also put 3 or 4 on a skewer less work when grilling…

  26. Kyson says:

    It’s better if you slice off a couple centimeters from the stem so you can just pop the rest in your mouth without feeling you’re wasting and to avoid a mess of stems everywhere.

  27. Ashley says:

    My dad makes these all the time. Called Atomic Buffalo Turds, and he smokes them on his Big Green Egg. Usually though he will season the cream cheese with some sort of rub, and will occasionally put some pulled pork in with the creamed cheese. I usually can’t handle eating more than one without feeling sick from the heat, but they are good and awesome for parties!

  28. Sharon Alexander says:

    In case anyone wants a mild jalepeno, after you slice and de-seed them, soak them in a bowl of iced water. The longer you soak them, the milder they become. HONEST! Just dry them off when you get ready to stuff them with the cream cheese.

  29. Valerie Hernandez says:

    I made these for the first time for the Cotto-Mayweather fight. Everyone loved them! Including me and I don’t do spicey. My Aunt passed on some knowledge on how to protect your hands from burning. Rub canola oil on your hands before cutting the peppers. Then I boiled the jalapeños for a few minutes in water and a bit of sugar to get rid of all spiceyness.

  30. Bobby says:

    Daniel- You should not have much of a problem with the cream cheese melting off while flipping on the grill.

  31. jenn says:

    I loved stuffed Jalepenos, I mix crab meat in with my cream cheese, a bit of garlic and seasoning…..wrapped in bacon…..YUM 🙂

  32. Tracie says:

    I make these all the time. I usually add some raspberry chipotle sauce to the cream cheese. Have added tiny shrimp and grated onions. Any way I have made them have been awesome — and addicting!

  33. B Cantrell says:

    I add crab meat and some shredded cheddar to the cream cheese mix. AMAZING! Also tried diced shrimp for a tasty variation. Try it.

  34. Bailey says:

    For the cheese filling use equal parts cream cheese and fresh shredded mozerella. Mix it together and pack it into the peppers, and the result when they’re done is amazing.

  35. Christine says:

    I tried these a few weeks ago at a local bar by the water. They were absolutely delicious. Right now I am on a diet because I’m heading to the beach in a week, but I want a little food induglgence for the weekend. Tonight I’m making these with reduced fat cream cheese and turkey bacon. I’m hoping they are as mouthwatering as the ones I had in my hometown bar.

  36. Susan says:

    I make these often. I add finely shredded cheddar cheese and a little garlic powder to the cream cheese and then sprinkle chile powder on top. I bake mine in the oven at 375 until the bacon is nice and done. Yummy!!!

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