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Jalapeno Poppers with Bacon

Jalapeno poppers with bacon are filled with a creamy cheddar mixture and baked until the bacon is crisp and the peppers are tender. A short rest on the rack helps the cheesy filling settle before serving.
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Prep Time 20 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the peppers
  • 12 jalapenos medium
For the filling
  • 1 block (8 oz) cream cheese softened
  • 1 cup sharp cheddar cheese shredded
  • 0.5 tsp garlic powder
For wrapping
  • 12 slices bacon cut in half crosswise

Equipment

  • 1 12x17-inch rimmed baking sheet

Method
 

Set up and prepare the peppers
  1. Preheat the oven to 400°F.
  2. Line a 12x17-inch rimmed baking sheet with foil.
  3. Set a wire rack on top.
  4. Halve the jalapenos lengthwise.
  5. Scrape out the seeds and membranes.
Make the filling
  1. Stir the cream cheese, cheddar, and garlic powder together in a medium bowl until evenly combined.
Assemble and bake
  1. Fill each jalapeno half with about 1 tablespoon of the cheese mixture.
  2. Wrap each filled jalapeno half with a half-slice of bacon.
  3. Place each popper seam-side down on the rack.
  4. Bake for 25 to 30 minutes, until the bacon is crisp and the jalapenos are tender.
  5. Let the poppers rest on the rack for 5 minutes before serving.

Notes

For crisp bacon, place each popper seam-side down and leave space between them on the rack. Store leftovers in an airtight container in the refrigerator for up to 3 days; freezing is not recommended because the cream cheese filling can change texture. For a pork-free option, use turkey bacon.