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Jalapeno Poppers with Bacon

Bacon wrapped jalapeno poppers are filled with cream cheese, sharp cheddar, garlic powder, and kosher salt, then baked until the bacon is browned and the peppers are tender. Let them rest for 5 minutes before serving.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the peppers
  • 12 jalapeño peppers medium
For the filling
  • 1 package (8 oz) cream cheese softened
  • 1 cup sharp cheddar cheese shredded
  • 0.5 tsp garlic powder
  • 0.25 tsp kosher salt
For wrapping
  • 12 slices bacon regular-cut, halved crosswise

Equipment

  • 1 rimmed baking sheet

Method
 

Prepare the peppers
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with foil.
  3. Halve the jalapeños lengthwise and remove the seeds and membranes, wearing disposable gloves if desired.
Make the filling
  1. Stir the cream cheese, cheddar, garlic powder, and salt together in a medium bowl until evenly combined.
Assemble and bake
  1. Spoon the filling into the pepper halves, dividing it evenly.
  2. Wrap each half with a piece of bacon, tucking the ends underneath.
  3. Arrange the poppers filling side up on the prepared baking sheet.
  4. Bake for 25 to 30 minutes, until the bacon is browned and the peppers are tender.
  5. Let the poppers rest for 5 minutes before serving.

Notes

Wear disposable gloves while preparing the jalapeños to help avoid pepper oils on your skin. Store leftovers in the refrigerator for up to 4 days; freezing is not recommended because the filling and bacon can change texture. Turkey bacon can be used as a lighter swap.