Bacon-wrapped Jalapeño Poppers

Easy bacon-wrapped jalapeño poppers stuffed with cream cheese and sun-dried tomatoes. Bake, grill, or air fry this fun appetizer with mild heat—perfect for game day, football parties, or any gathering.

Course Appetizers

Cuisine American

Recipe Type Bacon, Camping, Fall, Football Food, Garden Harvest, Grilled, Jalapeño, Low-Carb, Memorial Day, New Year's Eve, Spicy, Summer, Vegetables

Skill Level Easy

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 184kcal

Author Angela G.

Equipment

Ingredients

3 jalapeño peppers
4 oz cream cheese
¼ cup cheddar cheese shredded
1 tablespoon sun-dried tomatoes in oil
1 teaspoon oregano
6 slices bacon

Instructions

In a bowl, mix together cream cheese, cheddar cheese, sun-dried tomatoes and oregano to form a paste.
Cut jalapeño peppers in half, long ways so they are shaped like a boat. Remove seeds and stem.
Microwave bacon slices for 30 seconds to pre-cook them slightly.
Stuff jalapeños with cream cheese mixture then wrap each with a slice of bacon.
Place jalapenos on a wire cookie rack on top of a cookie sheet or grill rack for best results.
Bake or grill at 450˚F for 12-15 minutes or until peppers are tender and bacon is fully cooked.

Notes

Wear food prep gloves if you are worried about the spicy oil getting on your hands.

Nutrition