Bacon-Wrapped Jalapeño Poppers

Why you’ll love it

• Creamy, cheesy and smoky with crisp bacon on the outside.
• Oven-baked, no deep fryer needed.
• Make-ahead friendly: assemble the day before and bake when guests arrive.

Quick facts

Ingredients

For the peppers

• 12 large jalapeños (about 3 inches / 7.5 cm long)
• 12 slices regular-cut bacon (not thick-cut), cut in half crosswise

For the filling

• 8 oz (225 g) cream cheese, softened
• 1 cup (100 g) shredded sharp cheddar cheese
• 2 green onions, finely sliced
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp kosher salt

Optional

• 1 tbsp brown sugar, for a sweet-and-spicy glaze on the bacon
• Ranch dressing or sour cream, for dipping

Step-by-step method

1. Heat the oven. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil or parchment and set an oven-safe wire rack on top.

2. Prep the jalapeños. Wearing gloves, cut each jalapeño in half lengthwise, leaving the stems on. Scrape out the seeds and white ribs with a small spoon.

3. Make the filling. In a bowl, mix the cream cheese, cheddar, green onions, garlic powder, smoked paprika and salt until smooth.

4. Stuff the peppers. Fill each jalapeño half with about 1 heaping tablespoon of filling, mounding it slightly. A small spoon or a zip-top bag with the corner snipped makes this quick.

5. Wrap in bacon. Wrap a half slice of bacon snugly around each pepper, starting and ending on the bottom so the seam is tucked underneath. Secure with a toothpick if needed. Arrange on the rack, filling side up, and sprinkle with brown sugar if using.

6. Bake. Bake 20–25 minutes, until the bacon is browned and crisp and the filling is bubbling. For extra-crisp bacon, broil 1–2 minutes at the end, watching closely.

7. Cool and serve. Let the poppers cool 5 minutes so the filling sets, then serve warm with ranch or sour cream.

How to know it is done

The poppers are ready when the bacon is deep golden brown and crisp at the edges (no pale or floppy spots), the jalapeños are tender and slightly blistered, and the filling is bubbling and lightly browned on top.

Tips for the best result

• Always wear gloves when cutting jalapeños and do not touch your eyes.
• Use regular-cut bacon: thick-cut bacon will not crisp before the peppers overcook.
• Baking on a rack lets the fat drip away so the bottoms do not get soggy.
• For more heat, leave a few ribs and seeds in some of the peppers.

Variations and substitutions

• Air fryer: cook in a single layer at 375°F (190°C) for 10–12 minutes, until the bacon is crisp.
• No bacon: top the filled peppers with a mix of 1/2 cup panko and 2 tbsp melted butter and bake 15–18 minutes.
• Different cheese: swap the cheddar for pepper jack, Monterey Jack or smoked gouda.
• Turkey bacon: use turkey bacon and bake on the rack for the full time.
• Mini sweet peppers: use mini sweet peppers instead of jalapeños for a no-heat version kids love.

Make ahead

Assemble the poppers completely, cover and refrigerate up to 24 hours before baking. Bake straight from the refrigerator, adding 2–3 minutes to the cooking time.

Storage and reheating

Refrigerate leftovers in an airtight container up to 3 days. To freeze, place unbaked poppers on a tray, freeze until firm, then transfer to a freezer bag for up to 2 months; bake from frozen at 400°F (200°C) for 30–35 minutes. Reheat baked poppers in a 375°F (190°C) oven or air fryer for 5–8 minutes so the bacon crisps again.