Bacon Wrapped Jalapeno Poppers: 7 Steps to Crispy Perfection
A smoky, three-cheese stuffed pepper snack wrapped in golden, crispy bacon.
Ingredients
- 12 medium Jalapeño Peppers hollowed out and sliced lengthwise
- 12 slices Bacon cut in half to create 24 strips
- 8 oz Cream Cheese softened to room temperature
- 1 cup Mozzarella Cheese shredded
- 1 cup Havarti Cheese shredded
- 1 medium Red Bell Pepper finely diced
- 2 medium Jalapeños seeds removed and finely diced for filling
- 1/2 cup Sour Cream or plain Greek yogurt
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
Instructions
- Wash the jalapenos, slice them in half, and use a small spoon to scrape out all seeds and white membranes to create hollow boats.
- Finely dice the red bell pepper and the two additional jalapenos after removing their seeds to add color and texture to the filling.
- In a mixing bowl, blend the softened cream cheese, shredded mozzarella, and Havarti with the sour cream, diced peppers, and all dry spices until smooth.
- Press the cheese mixture firmly into each hollowed jalapeno half, mounding the top slightly without letting it overflow the edges.
- Take a half-slice of bacon and wrap it snugly around each stuffed pepper, overlapping slightly and ending with the seam on the bottom.
- Arrange the peppers cheese-side up on a lined baking sheet and bake at 400°F until the bacon is deep golden brown and the peppers are tender.
- Allow the poppers to rest on the tray for several minutes after baking so the melted cheese filling can set before serving.
Notes
• Spice Level: For a much milder snack, ensure every single seed is removed from both the whole and the diced peppers.
• Bacon Tip: Stick to standard-cut bacon; thick-cut slices often stay chewy while the peppers overcook.
• Handling: Always wear kitchen gloves when slicing jalapenos to prevent the spicy oils from irritating your skin or eyes.
• Reheating: Use an air fryer or toaster oven at 350°F to maintain the crunch of the bacon leftovers.
• Bacon Tip: Stick to standard-cut bacon; thick-cut slices often stay chewy while the peppers overcook.
• Handling: Always wear kitchen gloves when slicing jalapenos to prevent the spicy oils from irritating your skin or eyes.
• Reheating: Use an air fryer or toaster oven at 350°F to maintain the crunch of the bacon leftovers.