Bacon wrapped stuffed Jalapenos are a quick appetizer recipe that can be made on the grill or oven. Stuffed with a cream cheese mixture, wrapped with bacon, then grilled to golden crispiness.
If you are looking for more great appetizer recipes, then our Crab Stuffed Mushrooms is a great one for you.
So many nights the hubby and I sit and watch Food Network, my all-time favorite person to watch Guy Fieri.
So naturally, we are watching these cooking shows and we get hungry. The next thing we know, we are firing up the grill experimenting with making our stuffed peppers even though the show had nothing to do with peppers.
After a few trials and errors, we came up with what we think is the perfect Bacon Wrapped Stuffed Jalapenos
Are Jalapeno Peppers Hot
If you have never cooked with Jalapeno peppers, I’m sure you’re wondering if they are hot.
The answer is they can be, depending on the brown lines that are found on some of the peppers. The more the lines the pepper has on it the higher the heat level will be.
Most of the heat comes from the seeds and the membrane. Not to worry about this recipe we are taking the membrane and seeds out. But mostly I would say Jalapeno peppers have a mild heat to them.
Did you know that Jalapenos are very rich in vitamin C, B6, and A as well as a good source of fiber?
They also contain capsaicin, which most likely accounts for many of the health benefits in peppers. Such as weight loss, pain relief, improved heart health, and lower ulcer risk.
Capsaicin is also responsible for the heat of the pepper which is in the membrane.
When working with Jalapeno peppers be sure to wear gloves and wash your hands after handling them. Please avoid touching your eyes or nose when working with them. I have heard of people having an allergic reaction from the oil of the peppers.
Stuffing The Bacon Wrapped Stuffed Peppers
That night we did our first trial run we put diced up ham lunch meat in and feel its a keeper. The ham helps give the cheese something to bind to, otherwise, it will melt from the heat of the grill.
I also recommend adding mozzarella cheese into the room temperature cream cheese. The mozzarella will melt as it cooks which makes the stuffing mixture stick together.
Always wash the outside of the pepper off, then move the stem from the pepper. I took the stem off but by just popping it off, if you cut the stem off then the cheese mixture will ooze out the end. You want the end of the pepper on to hold all the stuffing mixture in.
Next, you are going to need to cut the pepper lengthwise, then clean out the seeds and membrane.
Once you have the seeds and the membrane cleaned out it’s time to start stuffing the Bacon Wrapped Stuffed Jalapenos.
There is no wrong way of adding the stuffing into the peppers. I try to make sure that there is enough for each half of pepper, then any extra I will fill in any spots that look like there could be more.
If you like a little heat to the peppers, you can sprinkle red pepper flakes on top of the cream cheese filling.
We found sprinkling on top you get more of an even distribution of the flakes rather than mixing into the filling.
Wrap the bacon around the stuffed peppers. I like to start at one end and then wrap towards the other end. Since there are 12 halves of Jalapeno peppers one package of bacon works great.
If for whatever reason there aren’t 12 slices of bacon in your package just cut one slice in half.
How To Grill Stuffed Jalapeno Peppers
Grilling the peppers doesn’t take that long at all. Preheat your grill and get the temperature up to 400℉.
Place the peppers on the grill open side up, this gives the cheese time to melt and bind to the other ingredients.
Let them cook for 10 minutes on each side. If you like your bacon crispier than you could go for 15 minutes aside.
There may be a little bit of the cheese mixture that melts out but for the most part, the mozzarella really helps to hold everything together.
If you don’t want to cook these on the grill then you could place them into a 400℉ oven and bake for 30 minutes. Or in an air fryer, you can air fry for 15 minutes at 370℉.
I do recommend if you are going to make these in the oven to place them on a baking rack. This will help to get the bottoms of the peppers cooked nicely.
Once the bacon is cooked to the desired crispiness serve and enjoy. These Bacon Wrapped Stuffed Jalapenos make the perfect appetizer recipe for entertaining or to enjoy after watching Food Network as we did.
Answering the question “what’s there to eat” ~ Jen
Other My Creative Manner recipe you may enjoy are:
- Grilled Chicken Kabobs
- Instant Pot Corn On The Cob
- Chocolate Bundt Cake
- Prosciutto Wrapped Asparagus
- French Toast
Bacon Wrapped Stuffed Jalapenos
Creamy cheese filling stuffed into Jalapeno peppers then wrapped with bacon. Grilled to a golden perctions.
- 6 Large Jalapeno Peppers
- 12 Slices Bacon
- 8 Ounces Cream Cheese Room Temperature
- 1/2 Cup Shredded Mozzarella Cheese
- 1/4 Teaspoon Garlic Powder
- 1/4 Teaspoon Onion Powder
- 1/4 Teaspoon Red Pepper Flakes optional
- 2/3 Cup Ham I used honey ham lunch meat finely chopped
Wash the Jalapeno peppers under water, slice them in half lengthwise and clean out the seeds and membrane. Set aside.
In a bowl, mix together room temperature cream cheese, mozzarella cheese, garlic powder, onion powder, and the ham that has been finely diced.
With the ingredient mixed together add it into the sliced pepper haves. Sprinkle with red pepper flakes, this is an optional ingredient.
Wrap one slice of bacon around each of the peppers. Start at one end of the pepper and wrap the bacon around to the other end.
Place on a preheated 400℉ grill and cook for 10 minutes on each side. I do recommend grilling the bottom of the peppers first. This way the cheese has time to bind together before turning over. If you like your bacon crispier you may want to grill for longer.
For the red pepper flakes, you could also sprinkle some on top of the cream cheese stuffing instead of mixing it into the cream cheese.
These can also be made in an oven. On a baking rack that is on a cookie sheet, bake in a 400℉ oven for 30 minutes.