Easy Jalapeno Poppers

Prep Time
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"Mexican flavors in a easy to make recipe. For large jalapeno peppers, use 10. For small peppers, use 12."

Original is 24 servings


  • Serving Size: 1 (32.3 g)
  • Calories 93.5
  • Total Fat - 7.6 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 22.5 mg
  • Sodium - 306.1 mg
  • Total Carbohydrate - 0.9 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0.6 g
  • Protein - 5.3 g
  • Calcium - 84.8 mg
  • Iron - 0.2 mg
  • Vitamin C - 1 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 375F. Line baking sheet with parchment paper or aluminum foil.

Step 2

Cut each pepper lengthwise and remove seeds and ribs.

Step 3

Combine remaining ingredients, setting aside 1/2 cup cheddar cheese, in medium bowl.

Step 4

Fill each pepper half with 1 tablespoon cheese/bacon mixture. Place on prepared baking sheet.

Step 5

Sprinkle with set aside cheddar cheese.

Step 6

Bake 10-15 minutes, until cheese is melted but pepper is still a little firm. Serve immediately.


  • Parchment paper

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • For best results, choose jalapeno peppers that are firm, dark green, and unblemished.
  • If desired, use reduced fat cream cheese and/or reduced fat cheddar cheese to reduce fat and calories.

  • Substitute tofu for bacon: Tofu is a great plant-based alternative to bacon, and provides a similar texture and savory flavor. It is also a healthier option, as it is low in saturated fat and cholesterol.
  • Substitute vegan cheese for cheddar cheese: Vegan cheese is a great dairy-free alternative to cheddar cheese, and provides a similar nutty, savory flavor. It is also a healthier option, as it is free of cholesterol and lactose.

Vegetarian Variation Replace bacon with 1/2 cup of finely chopped mushrooms. Omit parmesan cheese.

Pico de Gallo - Fresh, colorful and flavorful, this classic Mexican salsa is the perfect accompaniment to the spicy Jalapeno Poppers. The bright, acidic and sweet flavors of the salsa will help to balance out the heat from the peppers and the richness of the cheese.

Mexican Street Corn: This delicious side dish is a great compliment to the Jalapeno Poppers. The sweetness of the corn and the smokiness of the chili powder will pair perfectly with the heat of the peppers and the creaminess of the cheese. This dish is easy to make and sure to be a hit with everyone!


Q: How many jalapeno peppers do I need?

A: It depends on the size of the peppers. For large jalapeno peppers, use 10. For small peppers, use 12.

Q: How long do jalapeno peppers last?

A: Fresh jalapeno peppers can last up to two weeks when stored in the refrigerator. For longer storage, they can be frozen or canned.

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Fun facts:

Jalapeno peppers were first cultivated by the Aztecs in Mexico. Christopher Columbus brought them back to Europe when he returned from his voyage in 1493.

The jalapeno popper was popularized in the United States by the famous chef and restaurateur Paul Prudhomme in the 1980s. He was known for his Cajun and Creole cuisine.