Ingredients
Units
Scale
- 24 medium to large jalapeño peppers
- 2 tablespoons sour cream
- 8oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 12 pieces of bacon, halved
Instructions
- 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!
Notes
- 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
Nutrition
- 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
