Bacon Wrapped Stuffed Jalapeno Poppers

This is not an original low carb recipe idea – apparently people have been doing this for awhile and nobody told me!! I feel so robbed of all the years I could have been eating bacon wrapped jalapeno poppers! This is a case of ignorance NOT being bliss – but I plan to make up for lost time but eating them a LOT from now on!

I have to credit this guy for making me see the light, because when I saw his photo on Foodgawker a few weeks ago I was blown away by the recipe possibilities!  I made my own version of course, but will forever be grateful to blogchef for the recipe idea!

My hacks:  I baked them instead of grilling them, and added salsa verde and cheddar to the cream cheese for some more flavor.  I made these jalapeno poppers for our Superbowl gathering and they were a huge hit!

There are some things I would do differently next time I make them though.

1) use thinner bacon – I had thick cut on hand and it took too long to cook and was chewy.

2)  Par cook the bacon in the microwave for about 3 minutes to render out some of the fat and get it started.  While it’s still pliable I’d wrap it around the stuffed jalapenos and then bake it and I think it would get much crispier that way.

3) use toothpicks, I didn’t and a bunch of them unwrapped.

4)  Maybe, just maybe, instead of wrapping them I’d just lay a cut strip of bacon over the top because while I’m shocked to be saying this, sometimes less is more and I discovered that there is such a thing as too much of a good thing, even bacon!

Either way, these bacon wrapped jalapeno poppers are SO tasty that I could eat them every day for at least a week (and I might!) before I even got close to being sick of them!


Bacon Wrapped Stuffed Jalapeno Poppers
Recipe type: Appetizer
Cuisine: Peppers
Serves: 18 poppers
  • 9 jalapeno peppers
  • 8 oz cream cheese, softened
  • ¼ cup salsa verde
  • ½ cup shredded cheddar cheese
  • 9 slices bacon cut in half
  1. Cut the jalapenos in half and remove all of the seeds.
  2. Combine the cream cheese, salsa verde and shredded cheddar in a small bowl. Once combined, add to a pastry bag or a sturdy 1 quart ziplock bag and cut off one corner so you can squeeze the cheese out of the hole and into the peppers. Fill the peppers with cheese mixture.
  3. Meanwhile, cook the bacon in the microwave or saute pan for a few minutes until it's starting to brown a little but is still soft and pliable.
  4. Cool and then wrap each jalapeno half in one piece of bacon. Secure with a toothpick. Place on a foil lined cookie sheet (with sides) and bake in a preheated 375 degree oven for 15 minutes.
  5. Set the oven to broil and cook for 2-3 minutes, watching carefully to make sure they don't burn! This gives the peppers a nice roasty flavor and ensures that your bacon will be crisp.
  6. Remove the jalapeno poppers from the oven and cool slightly before eating. Super low carb and soooo delicious!!!!

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    • says

      Hi gang :) New here, love the site. I put a little twist on these. I stuffed the peppers with pepper jack cheese and wrapped them with turkey bacon, without cooking the bacon before hand. This way the bacon cooks while it’s in the oven. Delicious :)

    • Anonymous says

      I crumble the Bacon, Put it underneath the cream cheese and then put shredded cheddar cheese on top and bake. No toothpicks needed and no pulling off the Bacon when you bite the popper. Works great.

    • says

      I like the ease of the crumbled bacon but doesn’t it get rubbery and lose it’s crunch under the cream cheese?? I think I would try mixing the cheddar into the cream cheese and crumbling the bacon on top and then it would stay crisp. Love the crumbling idea, then it’s not a big slab of bacon on top but you still get the flavor and texture, great idea!

    • Diane says

      Been making these a long time with many variations. Add garlic to the cream cheese, or onion or crab is also good. Baked in oven whole but hollowed and stuffed then wrapped in bacon with tooth pick in muffin tins or on cooling bakers wrack with foil under. I like them best on the grill.

    • Denise in Texas says

      Try this – frozen salad shrimp or fresh crab(chop it up) add what seasonings you think sounds good to the cream cheese and what cheese you like or try a varity, and most important Jalapeno Bacon. God love it

  1. says

    Yum! I’ve been making these for years, but I like the salsa idea! Plus, I like the idea of just a piece of bacon on top. You could make a whole lot more that way, too (more munching lol). By the way, I have a batch of your cauliflower tots in the oven right now!

  2. says

    I am also new to your blog. Wonderful fabulous stuff here. Love the low carb. I am also low carb and am pulling out the jalepenos as I write. Multitasking….

    • says

      I’ve only been low carb since the beginning of January but it’s been going great so I plan to stick with it for as long as I can! Lots of ideas for new recipes that I’ll be trying this week so check back! And welcome to IBIH!

  3. says

    Not a jalapeno fan here…But this is something i would really like to try. I have always believed anything that has bacon in it is delicious! =) Great post!

    • says

      Thanks MF! My husband is a hater of most peppers but even he likes these. That dirt flavor he thinks peppers have really mellows from baking with the cream cheese and just leaves a nice heat. The few minutes of broiling gives them a nice roasted flavor too and of course the bacon doesn’t hurt either! Let us know if they make you a jalapeno convert! :)

  4. Anonymous says

    Dice jalepens n bacon. get crosant dough n stuff them with the peppers, cream cheese n bacon. then bake. the are delicous

      • Terri Brown says

        Never having more than 30 carbs again. Lost over 200. Yes 2, HUNDRED pounds in 3 years. Love this site. No longer diabetic, but I still eat like I am. Never want to go back to awful meds, pills and injections. Can’t even tell you how much I love this site. Thank you so very much. You have saved my life. Really.

  5. says

    Your peppers look incredible! And so easy! I have featured this post in today’s Friday Food Fetish roundup. Let me know if you have any objections and thanks for the inspiration

  6. says

    I have been cooking these for a while as well, but I put different things in mine. I use jalapeno peppers, cream cheese softened, Can of crab meat, Package of ranch dressing powder, and slices of bacon cut in half. They are amazing!!!!!!

  7. says

    Hubby and I both are lo carbing it. I made these tonight and they were absolutely delicious. My only regret is that I didn’t double the recipe. Wow what a treat. Thanks for sharing.

  8. says

    I have been making these for years. Once I made them for one gathering I became henceforth known at the jalapeño popper bringer an it was my ticket into any social gathering. I mix my cream cheese with garlic and seasoning salt which is also delicious. And I also cut each bacon strip in half and use toothpicks. Makes things easier! I never thought to make a piping bag! Now I’m excited to make these again. Think of all the time and clean up I would have save myself over the years! :) can’t wait to try this your way. Thank you!

    • says

      Gah! The curse of making a great dish and you are forever asked to bring it to EVERY gathering after that! Been there! It got to a point that I started bringing an extra thing just to change it up for myself! I’m going to try adding garlic too – sounds great!

  9. Anonymous says

    Found this via a pinterest link, a comment there mentioned pineapple cream cheese for a sweet salty mix…either way I’m definitely gonna try them

  10. says

    I also make these, my first attempt was not very good, I needed gloves, my finger tips burned so bad from the peppers.

    I just found something else I want to try is adding Palmetto cheese in them, looked so good. We make these and take them boating as a snack.

    • says

      The blogger platform doesn’t allow for a print format yet so I’m sorry about that. What I’ve done in the past which works is to open whatever word processing program you use and copy and paste the text from the recipe into it and save or print from there. Sorry for the inconvenience. As the blog grows I’m considering a move to another platform that will allow for ease of printing in the future. thanks!

  11. Anonymous says

    Adding a lil’ smokey sausage on the cream cheese and under the bacon makes them even better. If you want more variations these popularly go by the name atomic buffalo turds, and are usually smoked.

    • says

      Atomic buffalo turds???? That’s hilarious! Adding lil smokey’s isn’t something I ever would have thought of but I bet it’s fun for a change! Might have to try that this summer and put them on the grill – thanks for sharing!

  12. says

    Great recipes on your blog, Mellissa! I was introduced to stuffed jalepenos at a party not too long ago. They made theirs with 1 lb sausage (like Jimmy Dean, mild or hot), 8 oz cream cheese and spices. Man, they are good! (And no bacon.) So I just had to make some. Cleaning the seeds and veins out of the jalepenos was hard but I ended up using a mellon baller and it worked so much better than a knife.

    • says

      Mixing sausage into it and skipping the bacon sounds interesting! I’d probably still add some cheddar cheese or something to it. Might try a chorizo version since I love chorizo, thanks for the idea! :)

  13. Anonymous says

    My family’s been doing these for the last 10 years. We put shrimp or pork loin in the middle along with the cream cheese though! They are amazing!

  14. Anonymous says

    I’ve made these before. Tried once with seeded Jalapeños but it didn’t have enough heat for me, tried 2nd time un-seeded. Whoa, didn’t have that much heat while eating but the seeds make their way to the GI tract which isn’t the best. So I compromise, I seed the Jalapeños the splash on a little hot sauce before putting the cream cheese/cheddar cheese mixture and wrap with bacon. It’s got enough kick for the mouth with no future consequences.

    • says

      Yeah I don’t think I’d like the seeds in them either. My latest kick has been to puree a couple of canned chipotles in adobo sauce with my cream cheese and cheddar. It adds a bit more heat and a nice smoky flavor – yum!

  15. Anonymous says

    Hi Mellissa, I tried making these today but a lot of my cream cheese mix bubbled out of the pepper. Any suggestions on how to keep this from happening? Other than that what was left in the pepper was mighty tasty.

    • says

      I’ve had the same thing happen to me and it’s a real bummer! What I do now is make sure I don’t cut the tops off when I seed them – I just scrape the seeds out with a spoon and leave the stem intact and it helps hold the filling in. Hope that helps you for next time. I still lose some filling but it’s not nearly as bad as when I’ve cut the tops off.

  16. Anonymous says

    I have made these many times as they make me very popular at potlucks! :)
    I make mine with chicken. Fill the pepper with cream cheese and a chicken strip on top, then wrap with bacon, bake for about 15-20 minutes then broil for a couple of minutes to cook the bacon. Be careful of overcooking the chicken due to dryness…Everyone loves them!

    • says

      Sorry Sherry, I never calculated the nutrition info on this, I’ll try to get to it soon and post it in the recipe. I’d be shocked if it was more than one gram of carbs per popper though.

  17. Anonymous says

    I have been making these for years! There’s hardly ever any leftovers. A few tips…when you are getting the seeds out, run it under cold water as you are scraping so they aren’t so hot. It works! Also, I dice white onions, shredded pepper jack cheese, and a little bit of garlic powder to my cream cheese. I also wrap them in prosciutto instead of bacon. It is already cooked so you just wait for them to melt. I also put them in the freezer after I make them so that the cheese is firm and it keeps it from melting out of the pepper. I have also added can chicken to the cream cheese mixture before and it is great that way too! There are many different ways to try this recipe!

  18. Anonymous says

    i have had these before…very good but we brushed them with bbq sauce after wrapping them in bacon and before putting them in the oven……they are delicious

  19. says

    I actually made poppers a few days ago. Instead of wrapping, I cut the strips of bacon into thirds and laid a third over each. Perfect ratio of bacon to cheese to pepper!

  20. Brittney says

    I make mine with shredded cheese and hidden valley dill ranch dressing mix (powder kind) and they are absolutely wonderful!

  21. Kimarie S says

    Don’t forget to wear gloves when cutting the jalapenos. I didn’t and it felt like I was holding fireballs in my hands for the rest of the day and night! I even had my poor little nieces helping me de seed. Oh, I felt so bad for them.

  22. Rick Meyer says

    Alt. Recipe:

    Stuff with shrimp, sprinkle with Cajun spice like “Tony Chachere”, wrap with bacon and cook on grill. Mmmmm. Good stuff!

  23. Sharon says

    I want to make these for a large crowd for a wedding at a campground. There will be a BBQ but It would be too hard to make enough on site. I was wondering if they could be made ahead of time, froze then heated up on the BBQ? I Made them for the 1st time last night for dinner and couldn’t get enough:) If you don’t think it would work any ideas on making them into some kind of 1 dish meal that would work to freeze and reheat? I know cream cheese can be kinda temperamental.
    Thanks in advance!

    • says

      Hi Sharon, I’m not sure that freezing these would work – though I know that they freeze poppers that you buy in the grocery store, so maybe. ??? I would experiment at home first before taking them on the road. If you were planning on using it as an appetizer, you could probably combine all of the ingredients into a dip for tortilla chips, but you’d still have to find a way to heat it onsite. But yum! Have fun!

  24. Sharon says

    I use a similar recipe from Pioneer woman. it has green onion instead of the salsa. they are baked at 325 for 1 hour. I put mine on a wire rack while they are baking and that way the grease is in the bottom of the pan and not mushing the pepper.. Then at the end of the cooking time you put some bar-b-q sauce on them and leave them in long enough for it to heat through.. They are very good and they don’t last long when you serve them…

  25. says


    There’s a Facebook page currently reposting photos and full recipes, which hurts bloggers’ ability to make a living (in addition to being illegal.) They’ve reposted this one of yours ( Will you please take a moment to report this using this form on Facebook ( I’m hoping that if enough folks report it, she’ll realize she can’t just repost others’ content like that.

    Julie Ruble

    • says

      Thanks so much Julie, I always appreciate it when people let me know about things like this! I reported it through facebook and hopefully it will help keep them from doing it to others.

  26. Bethony bradshaw says

    My sister has made these little prizes for years . With one slite change , they are cooked on a charcoal grill on a sheet foil. The grilled taste is wonderful

  27. Brittany says

    Hi Melissa!
    I’m am new to your IBIH blog, but I really like what I see here. Would you mind posting Cal/Fat/Carb/Protein information? These look amazing :)

    • says

      Hi Jody, there are a few that I still need to go back and add the nutrition info too, but I hope you’ll find the the majority of the low carb and gluten free recipes here do tell you the calories, fat, carbs and protein. I hope to get to the rest soon!

  28. says

    I love you site but when I am using my NOOK I am denied access. Do you have any idea why this happens or how to correct the problem?

  29. Chantell says

    I have a bacon wrapped Avocado recipe that you use precooked bacon instead, it makes it easier to wrap and tastes just as good. Maybe something to try with this?


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