Bacon Wrapped Jalapeno Poppers

The Jalapeno peppers started producing fast and furious all of a sudden. There are plenty in the freezer for winter (you don’t need to blanch peppers before freezing) and more dehydrated. I had some free time one afternoon so I started experimenting with cream cheese filling for Bacon Wrapped Jalapeno Poppers. Plain cream cheese is fine. It doesn’t overpower the flavor of bacon and it smooths over some of the heat of Jalapeno, but we like big flavor. With an idea in mind, it didn’t take long to mix up the flavor I was after.

I used an inexpensive brand of cream cheese. The changes with these ingredients, the bacon and the pepper change the overall flavor so I didn’t feel I needed the more expensive brand.

Choose thin bacon. Normally I want slab but it’s too thick for wrapping.

bacon wrapped jalapeno poppers

Banana Peppers

I’m not a fan of a lot of heat. Spicy is good but heat turns me into a wimp. I substituted Banana peppers for myself and LOVED the result. You get the flavor of the pepper without the heat, the filling isn’t over powered, and the bacon flavor makes it complete.

Poppers reheat well in the oven but the microwave can make them soft. I put them on a cookie sheet, set the oven to 350°, and take them out when the oven reaches temperature.


Bacon Wrapped Jalapeno Poppers (low heat option)

Course Appetizer
Cuisine American
Author Robin Follette


  • 12 Jalapeno peppers or Banana Peppers
  • 2 8 oz cream cheese room temperature
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder (not salt)
  • 1 teaspoon salt
  • 1-2 teaspoons Worcestershire Sauce
  • 1 tablespoon chives chopped


  • Bring the cream cheese to room temperature. Using a fork, mix in the onion powder, garlic powder, salt, chives and Worcestershire Sauce until well blended. Set aside. Cut the stem off the peppers without cutting too far down on the flesh. Then cut the pepper in half lengthwise and remove the seeds.
  • Stuff each half with the filling, rounding it over the top just a bit.
  • Wrap each half with one-half to one full slice of bacon. The size of the pepper will dictate the amount of bacon you need. Bacon shrinks as it cooks so wrap well. Cover the ends so little cream cheese melts out. Place each half on a cooling racking on top of a cookie sheet. Leave space between each one so they bacon doesn't cook together.
  • Bake for 30 minutes at 400° or until the bacon is crisp. Be sure to cool at least 10 minutes before eating.