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Jalapeno Poppers with Bacon

Bacon-wrapped jalapeno poppers are filled with a creamy cheddar and cream cheese mixture, then baked until the bacon is crisp and the peppers are tender. This easy oven-baked appetizer is ready in about 55 minutes, including a short rest 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: 310
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 bacon slices, regular-cut, cut in half crosswise

Equipment

  • 1 rimmed baking sheet

Method
 

Prepare the peppers
  1. Heat the oven to 400°F and set a wire rack inside a rimmed baking sheet.
  2. Wearing disposable gloves if desired, halve the jalapeños lengthwise and scrape out the seeds and membranes; arrange them cut side up on the rack.
Make the filling
  1. Stir together the cream cheese, cheddar, garlic powder, and salt in a medium bowl until evenly combined.
Fill and bake
  1. Fill each jalapeño half with the cheese mixture, then wrap each with a half-slice of bacon and place it seam side down on the rack.
  2. Bake for 25 to 30 minutes, until the bacon is browned and crisp and the peppers are tender.
  3. Let the poppers rest on the rack for 5 minutes before serving.

Notes

Wear disposable gloves when handling jalapeños to help avoid irritation, and wash your hands after preparing them. Store leftovers in an airtight container in the refrigerator for up to 3 days; freezing is not recommended because the cream cheese filling can become grainy. Turkey bacon can be used as a lighter swap.