Bacon, Cheddar, Jalapeno Poppers

Bacon, Cheddar, Jalapeno Poppers




20 min


20 min


large jalapeno peppers 10
cream cheese-I use low-fat. 4 tbsp
white extra sharp cheddar cheese shredded-We use Cabot. 1/2 cup
bacon 10 pieces

This is a spin on my most requested recipe, Bacon Wrapped Cream Cheese Poppers, Mr. Teacher prefers cheddar cheese. This is a recipe for 4 people, but it can very easily be doubled or tripled for events. The poppers can also be made in advance and cooked right before serving.

  1. Wash and dry peppers.
  2. Cut peppers in half. I don’t wear gloves, but DO NOT TOUCH YOUR FACE!
  3. Use a spoon to scrap our the seed.
  4. Combine shredded cheddar and cream cheese.
  5. Use a spoon to stuff the peppers with the cheese mixture.
  6. Cut the bacon in half and wrap it around the peppers. Leave the end of the bacon on the bottom of the pepper so it stays wrapped while cooking.
  7. At this point you can refrigerate the poppers until you want to cook them or you can cook them.
  8. You can cook these on a grill pan with the grill at about 400 degrees or in a 400 degree oven. I usually use my baking stone.
  9. Cook poppers for 20-25 minutes or until the bacon is done to your liking.
  10. Serve alone or with your favorite ranch dressing. This is Mr. Teacher’s favorite way!


Get the biggest peppers you can find.

Scrap out seeds with a spoon.

The cream cheese helps to hold the cheddar cheese inside the pepper, but you really can’t taste it.

Try to get bacon with least amount of fat that you can find. Cut it in half.

Half a piece of bacon fits perfectly around half of a pepper. No toothpicks required!

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