Bacon-Wrapped Jalapeño Poppers are a classic appetizer perfect for any season, year-round. These bite-sized cheese-stuffed spicy peppers are always a hit at game day parties and will make a perfect appetizer for Super Bowl! They are gluten-free, keto-friendly, low-carb, and packed with protein.

Bacon-Wrapped Jalapeño Poppers

I have friends who throw epic parties for just about anything—a birthday, anniversary, summer gatherings, Super Bowl, or game day. Give them any excuse to throw a party, and boom—you’re invited! One dish they always serve is Bacon-Wrapped Jalapeño Poppers! These stuffed peppers are always a hit with everyone and are incredibly easy to make. Start by halving fresh jalapeños and removing the seeds and membranes to reduce the heat. Next, fill the halved peppers with a creamy cheese mixture, such as a blend of sour cream, cream cheese, and shredded cheddar or pepper jack. Each popper is then wrapped in bacon and baked at 400 F until the bacon is crispy and the cheese filling is warm and melty. These poppers will undoubtedly steal the spotlight (especially when paired with a mouthwatering Mexican street corn dip), making it easy to forget about the game altogether!

You will need these ingredients

• Softened cream cheese
• Sour cream
• Shredded cheddar cheese or pepper jack
• Onion powder
• Garlic powder
• Salt
• Black pepper
• Jalapeno peppers, washed, cut in half, and seeded. Please wear gloves when handling and cutting the peppers to avoid injuring and burning your skin. Also, don’t touch your face or eyes.
• Thick-cut bacon

You will need the following supplies

• A stand mixer or hand mixer
• A medium mixing bowl
• A large baking pan

How to make bacon wrapped poppers

Below is a quick overview of the recipe instructions, with step-by-step photos. For the complete recipe, please scroll down to the recipe card.

1) Preheat the oven to 400°F and line a baking pan with parchment paper. Using a handheld or stand mixer, beat the softened cream cheese with the sour cream, garlic powder, and onion powder. Fold in the cheddar cheese until well combined.

2) Place the halved and seeded jalapeño peppers on the baking pan.

3) Fill each half with the cheese mixture. Wrap each filled pepper with a strip of bacon.

4) Bake at 400°F for 30-35 minutes, or until the bacon is crispy and the cheese is melted.

Substitutions and variations

• Can you use a different kind of peppers in this recipe? Yes, to make the recipe less spicy you could substitute a small sweet pepper in the place of the jalapeno, such as a miniature bell pepper. Be aware that with different peppers, cooking times may vary, so check the poppers halfway through cooking.
• Cheese. You can use shredded cheddar or pepper jack cheese.
• Bacon. For healthier options, you can swap out regular bacon for turkey bacon. You can also use prosciutto instead of bacon.
• Reduce fat by using low-fat cheeses.
• Add spices. Sprinkle smoked paprika or chili powder over the cheese stuffed into the jalapeno halves before you wrap the poppers with bacon.

Helpful tips

• How to tone down the heat of jalapeños? Remove all the seeds and membranes (where the capsaicin is concentrated). Capsaicin is the compound in chili peppers that gives them spicy heat.
• Always wear gloves when handling jalapeños—their oils can irritate (or even burn) your skin! And whatever you do, avoid touching your face or eyes while preparing this recipe!
• Should I serve these hot or cold? The jalapeno poppers are best served hot, but they can be served cold if that is preferred.
• What should I serve with the jalapeno poppers? Jalapeno poppers are best served with ranch or sour cream.

How to store and reheat Jalapeño Poppers

• Fridge. Store cooked jalapeño poppers in an airtight container in the refrigerator for up to 3 days. To reheat, bake them on a parchment paper lined baking sheet in the preheated oven at 375°F (190°C) for about 15 or 20 minutes until the cheese filling has melted again.
• Freezer. Arrange the cooked poppers in a single layer on a tray (or multiple trays), ensuring they don’t touch. Place the tray in the freezer and let the poppers freeze until fully solid. Transfer the frozen poppers to a sealed container or freezer-safe bag/s. Store for up to 2 months.
• Reheating Frozen Poppers. Preheat your oven to 375°F (190°C). You don’t need to thaw the poppers. Arrange the frozen poppers on a parchment-lined baking sheet in a single layer. Bake for 25–30 minutes, or until the bacon is crispy and the filling is bubbly. Adjust the cooking time as needed based on the size of the poppers and your oven.

Other appetizers you might like

• Mexican Corn Dip
• Baked Brie with Honey-Balsamic Cranberry Sauce
• Chicken and Spinach in Puff Pastry
• Baked Brie with Honey-Lemon Strawberries and Blueberries