Jalapeno Poppers are the ultimate appetizer. Whether they are for a party buffet or game time snacks, you will love these jalapenos, sliced in half and stuffed with a rich mixture of cream cheese and crispy bacon and baked to cheesy golden brown perfection.
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Just like our Guacamole and Spinach Artichoke Dip, these bacon-stuffed jalapeno poppers are such a hit at parties and they always disappear fast. They are a great alternative to potato skins, so much creamier and still topped with crispy bacon, chives, and cheese.
Enjoy them on their own, or make a homemade dipping sauce for even more flavor (you’ll find some great options below).
Jalapeno Poppers Recipe
These are great at any time of the year, but between the holiday parties and sports parties coming up this season, we know that you will be looking for appetizer recipes and party snacks to share.
Why You’ll Love this Appetizer
- Simple to make – no fancy ingredients or tools required. If you have a knife, fork, spoon, and a baking sheet, you can make these.
- Make-ahead and freezer-friendly – can easily be transported to a party
- Finger food – no utensils or cutting required for serving
- Delicious warm or at room temperature – perfect for a party menu
- Customizable – See our variations below or try your own substitutions
Ingredients for Jalapeno Poppers
Jalapeño Poppers use simple ingredients and are so EASY to make. The filling is similar to the filling used in our Cheeseball recipe and Stuffed Mushrooms but stuffed into jalapeño peppers instead.
- Jalapeños – Twelve, fresh and halved with the seeds and membrane removed
- Bacon – 6 ounces equals about 6 strips of bacon
- Cream Cheese – The base for the filling. Room temperature is best, making it easier to spread in the jalapeno halves
- Mild Cheddar Cheese – One cup, shredded
- Garlic – One clove, minced or grated
- Green Onion – Chopped white and green parts
- Salt and Pepper – add these to taste
- Parmesan Cheese – To sprinkle on top after cooking (optional)
Substitutions
These cream cheese-stuffed jalapenos are very easy to customize to your preferences.
- Cheese – You can use sharp cheddar cheese instead of mild for more of a zing, pepper jack cheese for a kick
- Bacon – You can make keto-friendly bacon-wrapped jalapeno poppers by wrapping the peppers and securing them with a toothpick before baking, giving you a crispy bacon crunch in every bite. Or, simply omit the bacon to make them vegetarian.
- Adjust the heat – If you like them spicy, leave some of the membrane or seeds inside. (See our tips below for choosing a spicy jalapeno)
- Mini Bell Pepper – If you or someone you’re cooking for can’t handle the heat, swap the jalapenos for baby bell peppers.
- Add a Crunchy Topping – One of my favorite ways to elevate these jalapeno poppers and make them extra crispy is by using Panko Bread Crumbs on top. This suggestion is from my cookbook, Natasha’s Kitchen. Combine 1/3 cup panko breadcrumbs with 2 tsp melted butter and sprinkle over the stuffed jalapenos. These will crisp up fabulously in the oven, you will love it!
How to Cut Jalapenos
First, grab a pair of kitchen gloves. Gloves are your friend with this recipe! Slice the jalapenos in half lengthwise, from stem to tip. I prefer to leave the stems on since they serve as little handles but you can cut them off. Use a spoon to scrape the inside of the jalapeno halves. Remove and discard the seeds and membranes.
How to Make Jalapeno Poppers
- Prepare – Preheat your oven to 400°F and cook the bacon in a large skillet for about 3 minutes per side, until crisp and browned (you can also make Air Fryer Bacon). Transfer the bacon to a paper towel-lined plate. Once cooled, chop the bacon into small bits.
- Mix – In a large bowl, combine the cream cheese, garlic, salt, pepper, green onion, shredded cheese, and bacon for the filling. Mash together with a fork until well combined.
- Slice – Put on your kitchen gloves. Cut the jalapeños in half lengthwise. Using a small spoon, scrape the inside of the jalapeño halves to remove and discard the seeds and membranes.
- Stuff – Stuff each jalapeño half with enough cream cheese mixture to sit level with the sides. Don’t be tempted to overstuff them. Arrange the stuffed peppers in a single layer on a foil or parchment paper-lined baking sheet.
- Bake – Bake for 18 to 20 minutes, until the peppers are tender and the cheesy topping is golden brown in spots. Let the poppers cool for 10 minutes before serving. Garnish with green onion if desired and serve warm or at room temperature.
Pro Tip:
Wear kitchen gloves when working with raw jalapeno peppers and avoid touching your face or eyes, you will thank me for this. Jalapenos are spicy so protect your skin from being burned while preparing this recipe.
How to Buy Jalapenos
If you want spicy Jalapeno Poppers, look for a pepper with white striations on the outside skin. These imperfections can be a sign of stress during growth, potentially leading to a spicier pepper. As jalapenos age on the plant, more white lines appear, and eventually, the pepper turns red (even after picking). Some find that fully ripened red jalapenos might be slightly hotter than green ones. Choose jalapenos with vibrant colors, whether green or red, and shiny skin as this can indicate freshness and potential heat.
Common Questions
This recipe is gluten-free and keto-friendly (Skip the optional panko bread crumbs or use gluten-free breadcrumbs).
The heat in a jalapeno comes from a compound called capsaicin which is in the membrane of the jalapeno, which we remove in this recipe. So after you prepare your stuffed poppers, you’ve removed most of the heat. Combined with the smooth cream cheese, most of the heat is reduced, leaving you with a creamy, cheesy, delicious, and not-too-spicy snack. If you like spice, see the note above on buying jalapenos.
Absolutely. These go quickly, so make sure you have plenty! And they freeze great, so make a bunch now and store some in the freezer for later.
You sure can. Jalapeno Poppers taste great when baked in the air fryer, and you can also reheat them in the air fryer as well. See the instructions below.
How to Make Jalapeno Poppers in an Air Fryer
We love the air fryer for making quick and easy appetizers like our popular Air Fried Chicken Wings. You can make these Jalapeno Poppers in the Air Fryer just as easily. Arrange the stuffed jalapenos in a single layer and cook at 325°F for 10-12 minutes.
What to serve with Stuffed Jalapenos
Jalapeno Poppers are delicious and creamy on their own, but if you want to serve them with a dipping sauce, try:
- Ranch Dressing
- Sour Cream
- Avocado Ranch Dressing
- Jalapeno Ranch
- Salsa
Make-Ahead
Jalapeno Poppers are a great make-ahead appetizer. You can assemble the jalapeno poppers up to 3 days in advance and keep them refrigerated in an airtight container. Bake or air fry per the instructions before serving.
- To Refrigerate: To store leftover, cooled Jalapeno Poppers, place in an airtight container and refrigerate for up to 3 days.
- Freezing: You can freeze previously cooked or uncooked Jalapeno Poppers. Just allow them to cool to room temperature and place them on a parchment paper-lined pan. Freeze until they are solid and then transfer them to a Ziploc freezer bag or an airtight container.
- To Reheat: Reheat in the oven or air fryer at 350°F. In the oven, they should take 10-15 minutes, in the air fryer, estimate about 8-10 minutes. You can microwave them as well, but microwaved poppers will not be as crispy.
Jalapeno Poppers with Bacon are not overly spicy and make a great appetizer or side dish for potlucks and parties.
More Appetizer Recipes
If you love these bacon-stuffed jalapeno poppers, then you won’t want to miss these other easy-to-make appetizer recipes. They are great served at home or can be packed up to bring to a party.
Jalapeno Poppers
Ingredients
- 12 jalapenos
- 8 oz cream cheese, room temp
- 1 garlic clove, minced
- ¼ tsp salt
- ¼ tsp ground black pepper
- 3 Tbsp green onion, chopped
- 1 cup shredded mild cheddar cheese
- 6 oz bacon, cooked and chopped
Instructions
- Preheat the oven to 400°F. Halve the jalapenos lengthwise*. Use a spoon to remove the seeds and membranes from the jalapenos. Discard.
- In a large bowl, combine the cream cheese, garlic, salt, pepper, green onion, shredded cheese, and cooked bacon for the filling. Use a fork to mash the mixture until everything is well incorporated.
- Fill the jalapeno halves with the mixture to sit level with the sides. Don't be tempted to overstuff them. Place the stuffed jalapenos on a baking sheet and bake at 400°F for 18-20 minutes, or until the cheese melts golden in color. Serve warm or cooled to room temperature.
Notes
Nutrition Per Serving
Filed Under
Hi! I’m Natasha Kravchuk, a New York Times bestselling cookbook author, recipe developer, food photographer, and writer. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home. 
Amazing!!! I rolled the spread into a mini log and laid on each jalapeño half and then with 1 min left snashed down with a fork. Then broiled for 2 mins. Absolutely amazing 👏 sooo yummy!!
Love it! Thanks a lot for sharing, Holly. Great to hear that you enjoyed this!
So delicious! But I was just wondering what is the dip that’s with the picture? I was trying to figure out what would go well🧐
Hi Nancy, we noted in the recipe “these are great paired with a dip like our popular Avocado Ranch or Jalapeno Ranch“
Excellent recipe…didn’t have enough bacon so added cooked chicken that I seasoned…DELICIOUS!!!
That’s a good idea, thanks for the review!
These were SO good! I collected peppers from my deck garden for a week for this. Absolutely worth it. I may have used a bit more bacon than called for but that’s never a bad thing, right!
Hi Cathy! I’m happy to hear you enjoyed this recipe! Extra bacon is a great idea 😉
These came out perfect! Even my skeptics loved them. I used bacon bits (for salads) and the bacon flavor was still good and the right amount!
Love that! Thanks a lot for sharing that with us, Michelle.
Delicious. Thanks so much for sharing your recipes. You never disappoint.
You’re welcome and it’s my pleasure!
Can I prep this a day ahead and store in freezer or fridge and then bake it the next day?
Hi Lola! I think that could work. These also reheat very well. Once cooled, refrigerate for up to 3 days in an airtight container. To reheat, cover the dish with foil and cook until reheated through.
Can these be frozen? And should they be frozen prior to baking or after baking?
Hi Julia, I haven’t tried freezing this yet to advise. Let’s ask the other readers here if they can share if they have tried that.
Yes, these can be frozen. I make these every year with the abundance of jalapeños from my garden. I freeze them in singe layers, then vacuum seal.
Works great!
Do you fill and cook before freezing or can the raw peppers be frozen with filling and baked later? I also have an abundance of garden peppers.
Thanks in advance!
Are the peppers firm after baking? It seems like they would be mushy.
Hi Debi, following this recipe they should not be mushy. We found this still had a nice bite to them.
These are so yummy but I missed the part about wearing gloves and now my fingers are on fire and I can’t get them to stop burning. I have never cooked with jalapeno peppers so I didn’t know I was supposed to wear the gloves.
Hi Ashley! I’m sorry, yes gloves will help that!
We made these for a dinner party last night, filled some mini colored peppers as well and they were a HUGE hit. It was so nice to be able to prepare them the day before and pop them in the oven just before the company arrived. Thanks for an awesome recipe, it is a definite keeper.
Hi Gaye, that’s wonderful! I’m so glad they were a hit. Thank you for sharing your experience.
Ooh, that’s a great idea to use those cute mini peppers. I’m making these for Christmas Day, so I’ll use jalapeños and mini red peppers. It’ll look pretty, and anyone who’s hesitant to eat jalapeños can have a sweet red. Thanks for the ide!
These are perfect. I was craving something cheesy and had all the ingredients and this 100% hit in all the right spots. 12 minutes I’m the air fryer.
Sounds awesome, Marie! Thanks for your good comments and feedback. I’m so happy that you enjoyed this recipe!
I do my wings similar to your recipe. I add mushrooms and horseradish. Makes a big difference. Thanks
You’re welcome! I’m so happy you enjoyed it, Tim!
Also, I use Hidden Valley Ranch with habanero peppers just before serving. I do them in my air fryer. They are delicious.
Hi Natasha
Could I use large red & green peppers in stead of jalapeños?
Unable to get large ones in UK. Or maybe baked potato skins using the potato mixed with the ingredients in your recipe?
Hi Caroline, I honestly haven’t tried that yet to advise. But I think it will work well too. If you do an experiment, please share with us how it goes.
Made these for New Years Eve. They were delicious. I like that bacon is in the recipe and not wrapping the pepper.
We love it this way too! Thank you so much for sharing that great review with us!
This was delicious and very easy to pull together. Putting the chopped bacon into the mixture makes much more sense than wrapping it around the jalapenos where it doesn’t get crisp cooked.
Great to hear that you loved this recipe, Teresa. Thank you for the review!
Love your cooking recipes ,and how simple you make everything look ❣️
I’m glad you’re enjoying them. Thank you for the review!
Made these twice in one week, they are so delicious ! 2 of the guys in our group don’t like spicy food, I encouraged them to try and they ended up surprised that they were so mild and tasty. They ate half the plate ! Just be sure all the seeds and the white membrane are totally removed ! Amazing Appetizer.
I’m so glad these were a hit, Patti!
I really want to try to make these, but I can’t have bacon for several reasons. Can I substitute the bacon with something else?
Hi there, you can omit it from the recipe or use other meat that you prefer.
You can totally experiment with other meats, or just leave out the bacon. I hope you enjoy! Let me know how it turns out. 😊
Yelling,
You can try beef bacon. That is what my mom does. I’m sure any type of meat would work. I wonder what taco meat would taste like in this?🤔
Hi Natasha,
Made 2 dozen for happy hour last night. They were gone wll before the hour was up. Delicious appetizer!!! My wife calls you my girlfriend cuz I prepare so many of your recipes!!!
That’s wonderful to hear! Thanks for sharing that with us, Pat. GLad it was a huge hit!
I have to wear a wet scarf over my face when I handle jalapenos. If I don’t, the tiny airborne particles get in my throat and I don’t stop coughing for hours. Weird huh?
No, this is not weird at all. Jalapenos give me an asthma attack. Many people have sensitive airways and need to avoid handling and cutting the peppers.