Stuffed Jalapeno Peppers

20 servings Prep: 20 m Cook: 40 m Total: 1 h Beginner
5.0/5 (5)
Stuffed Jalapeno Peppers
Some peppers are hotter than others but I find the hotter, the better (use at your own risk!). These bacon-wrapped jalapenos stuffed with cream cheese are absolutely delicious. Once you start eating them, you can’t get enough. These are always gone within minutes. Take note: this recipe doesn’t work with fat free cream cheese.

Ingredients

20 servings
  • 20 fresh Jalapeno Peppers
  • 2 (8 oz) cream cheese
  • 2 pounds bacon

Step-by-Step Instructions

  1. Preheat oven to 375 degrees F.
  2. Slice peppers in half lengthwise and remove the seeds. Rinse well under cold water to remove any remaining seeds and membrane.
  3. Slice both packs of bacon in half crosswise.
  4. Stuff each pepper half generously with cream cheese and wrap with a half-slice of bacon, securing the bacon around the pepper.
  5. In a single layer, place them on a cookie sheet and bake at 375 degrees for 30-40 minutes or until the bacon looks brown and crispy.

Common Problems and Solutions

Q: Can I use fat-free cream cheese?

A: No, this recipe specifically notes that it doesn't work with fat-free cream cheese. The full-fat version is necessary for proper texture and flavor. The cream cheese needs to have enough richness to balance the heat of the peppers and hold up during baking.

Q: How do I keep the bacon from falling off?

A: Wrap the bacon tightly around each stuffed pepper half and place them bacon-seam-side down on the baking sheet. The bacon will shrink and crisp up as it cooks, securing itself around the pepper. You can also use toothpicks if needed, but remove them before serving.

Q: My peppers are too hot/not hot enough. What can I do?

A: Heat varies widely between individual jalapenos. For milder peppers, remove all the white membrane inside (that's where most heat lives). For more heat, leave some membrane or use serrano peppers instead. You can also mix in some milder banana peppers if you want variety.

Tips and Techniques

Wear gloves when handling the jalapenos to avoid getting the oils on your hands and accidentally touching your eyes. Remove the peppers from the greasy pan and place them on paper towels to drain before putting them on your serving tray for a less greasy presentation.

Ingredient Substitutions

  • jalapeno peppers: banana peppers or mini sweet peppers
  • cream cheese: goat cheese or a mixture of cream cheese and shredded cheddar
  • bacon: turkey bacon or prosciutto

Equipment Needed

  • baking sheet
  • knife
  • cutting board
  • gloves (recommended for handling peppers)

Historical Context

Bacon-wrapped stuffed jalapenos became wildly popular across the South and Southwest in the late 20th century. Sometimes called ‘poppers’ or ‘ABTs’ (Atomic Buffalo Turds) by barbecue enthusiasts, they’re a perfect example of Southern comfort food meeting Tex-Mex flavors.