Total Time
Prep 20 mins
Cook 20 mins

The flavor of the peppers come through, but the cheese and bacon put some of the fire out. I believe the "tenderfoot" would even like these. I have even frozen these with good success.

Ingredients Nutrition


  1. Cut jalapenos in half and remove seeds and veins.
  2. (Use gloves to work with peppers).
  3. Fill jalpenos with cream cheese and wrap a slice of bacon around each one.
  4. Secure with a toothpick.
  5. Bake at 425 degrees until bacon appears to be done, about 15-20 minutes.


Most Helpful

I have made these for years now but how do you get away with only 10 peppers? I have to make them by the pounds of peppers so to cut cost I wrap them with 1/2 slices of bacon. Still great and addictive. Of course using so many peppers I have to drain off drippings often before they are done. A tip I have learned is the more pointed the pepper is the hotter it is so I try to get round-tip peppers.

CrazyC September 20, 2002

we grow our own jalepeno's and this year they were just huge! So this recipe was a perfect way to enjoy them. We are on a low carb diet so we could enjoy this recipe without all the guilt. My husband thinks that I am just wonderful for making these poppers anytime he wants!

lilgto1966 August 02, 2002

This is one of my favorite recipes!! my godmother makes these for me when I get a chance to go home- the only difference is she adds a small piece of cooked chicken breast with the cream cheese. She has also made these on the gril before, and also has cooked the bacon for a few minutes before making these so that when you make the poppers, the bacon gets crisp. Thanks for posting, maybe i will make these for myself now :) Also thanks Bergy for the bananna pepper tip, I LOVE bananna peppers- so will have to try that sometime too.

Loves2Teach December 17, 2002

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