Stuffed Jalapeno Appetizers

When I was visiting “The Taste of Hudson” a few weekends ago with friends, one of our friend’s Andy ordered these at the Hudson’s restaurant booth. I curiously looked at his “boat cup” filled with these things that I have never seen before and thought “These don’t seem so hard to make!” Hmmm…so here we are, a delicious 3 -ingredient recipe that will be perfect to serve your guests! Who would have thought it could be this easy!?

Start out with a package of bacon, a dozen jalapenos, and 1-2 bricks of cream cheese

Slice jalapeno in half-length wise

Scoop out the inside and seeds with a serrated spoon (or something of the like) In this step you can choose how much heat you like in your jalapenos… the more seeds you leave in the hotter it will be, if you like a mild flavor than scoop out all seeds. I like to leave a few in.

Slice your bacon in half. Now you have your hollowed Jalapenos, your brick of cream cheese, sliced bacon and your toothpicks in the background

Simply fill the Jalp with cream cheese to the top

Wrap bacon around and fasten with a party pick

Place your Jalapenos on anything that will allow bacon grease to drain (broiler pan would work great here)

I used a baking rack and placed a pan at bottom to collect drippings. Bake at 425 for about 15 mins or until your bacon is done. You will be AMAZED how delicious this recipe is!

This stuffed jalapeno recipe is so easy to make. With only 3 ingredients, you will be surprised at the flavorful kick they give as delicious appetizer. #WomenLivingWell #easyappetizers #jalapeno #bacon

Stuffed Jalapeno Appetizers

12 Jalapenos

1-2 bricks of cream cheese (I used low-fat)

1 package of Bacon (I used center cut for less fat but full flavor)

That is IT!

Slice jalapenos lengthwise and scoop out innards with a serrated spoon. Fill with cream cheese. Cut bacon slices in half, wrap around Jalp, fasten with a party pick. Place on a broiling pan. Bake in a pre-heated 425 oven for appx 15 mins or until bacon is done to your liking.


Walk with the King!

*Janelle is a woman who is dependent upon Jesus, a mom, a Licensed Professional Counselor, and an advocate for meal ministry. You can find her displaying step-by-step photos of her recipes, giving devotionals, and sharing meal ministry stories on her blog. You can follow Janelle’s blog at


    1. really depends on the Jalapeno. The ones from Wal-Mart are probably safe, if you don’t like too much spicy. I found, the better I scooped the seeds, the less spicy. Now, if you buy your jalapenos from a local farmer, you might find tearing up. I had some when I went to Navajo nation, and wow, what a difference. So, it really matters where you buy them.

  1. My sister in laws 40th is coming Oct 2 and she wants a mexican theme these will work great..thanks for the idea

  2. We make something similar in our home. We mix a cup of blue cheese with the cream cheese. It gives it a stronger cheese flavor. My girl friends don't even like blue cheese, but they LOVE these. I bring them to every event.

  3. I have a variation of this appetizer as well. With my recipe, you use shredded cheddar (or Mexican cheese mixture) to fill the peppers. Then you just top with the packaged, pre-cooked crumbled bacon that you can buy at the local grocery store or at Costco/Sams. It works best if you either bake (oven or microwave)the peppers by themselves for a few minutes after slicing/cleaning them to soften them a bit; then add the shredded/grated cheese and bacon. Then bake for a few more minutes to set the flavors. Also, as a helpful hint for anyone working with jalapeno peppers, it is a GOOD idea to wear some disposable kitchen gloves (the cheap, cheap ones work just fine) when working with them — and by all means, do NOT rub your eyes!!! I learned that from experience 😉

  4. Whoohooo! I have some girls who know how to cook up in HERE! I LOVE your suggestions! Keep em coming! I love blue fact, I have never met a cheese I didn't like! haha. Casey- the peppers are not spicy in the least (when you take out the seeds), isn't that interesting? I like a bit of kick so I leave a few in. May you all enjoy these in good company and fellowship! ~Janelle

  5. Great recipe. Make sure your readers know that it is very important to wear gloves when you are scooping out the seeds. If you touch something after scooping out the seeds (eyes, little ones, etc.) it is very painful. I learned the heard way!

  6. I make the jalapenas for Christmas and other times of course and everyone loves them. you must clean all the seeds and membranes out and please remember to wear gloves.

  7. Janelle~ YUM! I am going to give these a try this weekend for our family reunion! We need a little spice in our family! haha!

  8. Darlene, LOL! You know, it is the simple things that are soooo good sometimes! I would have never thought of just 3 ingredients tasting so good!

  9. LOVE THIS! I know the stuffed jalapeno is a perfect appetizer for my hubby. AND, you can't go wrong with bacon – EVER! Thanks for linking up to Tempt My Tummy Tuesday. 🙂

  10. O.M.G!!! My hubby made these tonight while I was work and he said it was difficult to leave me some. I just reached over to grab another one AND THEY ARE GONE. So amazing!!

  11. I warm up a skillet add onions chopped very fine n minced garlic saute together then add cream cheese(add black pepper) turning off heat as soon as the cheese softens. The fill the peppers then wrap around with bacon. It delicious

  12. Hi! I make these, usually when we are entertaining at our cabin, but I add a can of crushed pinapple to the cream cheese (drained). It just adds a sweet kick to the spicy peppers. I have also done them on the BBQ…I don’t time them…just cook until bacon is done! Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

I accept the Privacy Policy

This site uses Akismet to reduce spam. Learn how your comment data is processed.