Bacon-wrapped jalapeño poppers—jalapeños stuffed with a delicious cheddar and cream cheese mixture, wrapped in bacon and smoked to perfection.
If you’re looking for a delicious and easy snack or appetizer that will be sure to impress, smoked bacon-wrapped jalapeño poppers are a perfect choice. This recipe requires only five ingredients and minimal prep, making it ideal for entertaining friends and family.
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If you’re not a fan of spicy food, don’t worry! This recipe for jalapeño poppers is surprisingly mild and flavorful. But there are ways to spice it up if you prefer a little kick.
Here are the five ingredients you’ll need to make this recipe.
Jalapeño peppers – select medium or large jalapeño peppers. This will make coring and stuffing easier. Also, if you use the same pepper rack, this size will fit nicely and not fall through.
Sour cream – regular sour cream.
Cream cheese – original cream cheese, softened.
Cheddar cheese – shredded cheddar cheese. We love sharp cheddar, but you can use mild or medium too.
Bacon – regular cut bacon, halved. Avoid thin or thick-cut bacon.
- Small mixing bowl and spoon
- Cutting board and knife
- Jalapeño popper roasting rack – read more below!
- Pepper coring tool
- Smoker or grill – we love our Traeger!
- Serving platters or plates
Jalapeño Pepper Roasting Rack
Before we get to the recipe, we have to share this grilling tool set—the Cave Tools Pepper Rack with a coring tool. We love our grilling tools & this is one we definitely enjoy using. The set comes with both the rack and a coring tool. Plus, a digital recipe book download.
- The rack is stainless steel with legs that lock into place (so no wobbly legs falling over on the grill). It comes with 24 holes to make a good amount of peppers. It is built really well.
- The peppers don’t stick and are easy to remove, which isn’t always the case when making them directly on the grill. And it’s dishwasher safe for easy cleanup, which is no doubt the best part of grilling. Great food, little cleanup.
- Let’s talk about the coring tool for a minute. After you rinse the peppers, use the coring tool to slice off the tops and take out the seeds and insides of the peppers. The tool works really well. But we do want to mention—you’ll want to buy medium to large peppers, or the tool may break through the small ones (you can see in my pictures where one is torn). This will also ensure the peppers don’t fall through the holes in the rack.
- This grilling set is an excellent idea for a Father’s Day gift or birthday present.
How to Make Bacon Wrapped Jalapeño Poppers
Follow these simple steps to make jalapeño poppers on a Traeger or grill.
Step 1 | Wash the peppers
Rinse and wash the peppers well.
Step 2 | Cut off the topS
Use a coring tool or a knife to cut the tops off the jalapeño peppers.
Step 3 | Remove seeds and insides
Remove each pepper’s seeds and fleshy insides using a knife or coring tool (like the Cave Tool’s pepper coring tool).
Step 4 | Make the cheese filling
Mix the sour cream, cream cheese, and cheddar cheese together in a small bowl.
Step 5 | Stuff peppers with cheese mixture
Carefully fill each pepper with the cream cheese mixture.
Step 6 | Wrap peppers with bacon
Take one-half piece of bacon and wrap each pepper.
Step 7 | Place peppers in the grilling rack
Add all stuffed peppers wrapped in bacon to the pepper roasting rack.
Step 8 | Smoke for 1 hour
Set your Traeger to the smoke setting and cook for 1 hour (approximately ~180°F).
Step 9 | Cook for 30 minutes at 350°F
Turn the heat up to 350°F and grill for 30 minutes.
Step 10 | Remove from the grill, serve, and enjoy!
Carefully remove the jalapeño poppers from the grill. Serve and enjoy!
More About This Recipe
- Bacon-wrapped jalapeño poppers are an incredibly flavorful and unique party appetizer—you can serve them for any occasion! The combination of salty bacon, jalapeño peppers, and melty cheese is so tasty.
- These smoked jalapeño poppers give us a delicious reason to use our Traeger. The smoky flavor takes this dish to the next level. However, you can use a gas grill too.
- They’re easy to make with only a few ingredients and minimal time—great for last-minute get-togethers, barbecues, and game nights.
How to Make Jalapeño Poppers Spicy
For those who like the extra heat, there are plenty of ways to make bacon-wrapped jalapeño poppers spicy. Here are a few ideas:
- Try using a hotter variety of jalapeño peppers such as Serrano or Habanero.
- Add chili powder, cayenne pepper, red pepper flakes, or other spices to the cheese mixture for an added kick.
- For a truly fiery experience, consider adding a generous portion of diced fresh jalapeños to the creamy filling or topping your poppers off with hot sauce at the end!
- 24 medium to large jalapeño peppers
- 2 tablespoons sour cream
- 8oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 12 pieces of bacon, halved
- Begin by washing the peppers.
- Then cut off the top of each pepper with the edge of the coring tool or with a knife.
- Use a coring tool or knife to remove the insides and seeds.
- Mix the sour cream, cream cheese, and cheddar cheese together in a small bowl.
- Stuff each pepper with the cream cheese mixture.
- Wrap each pepper with half a piece of bacon.
- Place peppers in the roasting rack.
- Smoke for 1 hour. (Approximately ~180˚F)
- Turn the temperature up to 350˚F and grill for 30 minutes.
- Carefully remove from the grill, serve, and enjoy!
- Pick medium to large jalapeños, this makes coring (smaller ones may crack) and stuffing easier.
- This recipe is made using a Traeger wood pellet grill, but you can make them on a gas grill as well.
- If you aren’t a fan of spicy foods, these poppers aren’t spicy. But you can make them spicy – see here.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Appetizer
- Method: Smoking or Grilling
- Cuisine: American
- Serving Size: 1 popper
- Calories: 142
- Sugar: 4.2 g
- Sodium: 161.7 mg
- Fat: 11.1 g
- Saturated Fat: 5 g
- Carbohydrates: 6.8 g
- Protein: 4.5 g
- Cholesterol: 24.6 mg
Have You Tried This Recipe? Please rate it in the comments and let us know your thoughts!
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