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READY IN ABOUT 1¼ hrs

Stuffed Jalapenos III

Read Reviews (234)

"These are fabulous and easy. I am asked to make them over and over again. The combo of cream cheese and bacon is wonderful!" — TIFFANY WEAVER

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Original recipe makes 24 stuffed jalapenos Change Servings

12 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package whipped cream cheese

12 slices bacon, cut in half

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Directions

Preheat oven to 400 degrees F (200 degrees C).
Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.

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PREP 20 mins
COOK 45 mins
READY IN 1 hr 5 mins

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Absolutely Deeelicious!!! After making these twice, I've determined to use a whole slice of bacon to wrap the pepper. I had cream cheese oozing out with half slice. This fixes that problem and still bakes up crispy and perfect! If you don't want to buy pre-whipped cream cheese, just beat a block of the normal variety on high with your mixer...works just as wonderful!

—stacie anne

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Most Helpful Critical Review

Aug 28, 2011

At first, I thought I had a disaster on my hands. I checked the peppers only after 30 minutes baking at 400 degrees and already my bacon that was wrapped on the bottom was burning, and some of the bottoms of the peppers were so soft they were almost liquid-like. The cream cheese had practically browned and it was crispy like. I tasted one and it tasted allright, and my husband liked them...but there were some I had to throw away because the bacon was burned too bad. I checked it only after 30 minutes, if I had waited till 45 minutes after I probably would have wound up pitching the entire batch away. I think I am going to have to reduce the temp on the oven as well as watch it more closely. From what I observe though, most of the reviews did not have this problem? I have had these peppers before when my best friend made them, and they were amazing. I hope to achieve that next time.

—DAISYTAZZY

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282 Ratings

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Oct 28, 2005

I prepared 40+ halves and there weren't any left over...Everyone raved about them. I modified the recipe a tad by adding finely shredded mild cheddar to the whipped cream cheese--and instead of wrapping the peppers with bacon I but real bacon bits into the cream cheese. I also topped the stuffed peppers with finely shredded cheddar and then baked for 40 minutes (or when the cheese began to look like a finished topping). Again, these were a huge success..You betcha I'll be making these all the time--PLUS--this is a great finger food for low-carbers!!! Enjoy!

—Jennifer

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Nov 05, 2007

YUM!!! I made these last night and my boyfriend and I loved them. We actually compared them to our current favorite appetizer. We will be having these all the time. So easy too. I used regular cream cheese instead of whipped and it worked fine. i also added a little bit of shredded cheese which did hold in the cream cheese, tiny bit of cayenne pepper and the bacon. I ended up turning it up to 425 degrees for the last 10 minutes to get the bacon crisp. Yum Yum! thank you!-UPDATE I have made these little yummy's at least 25 times now. Everyone loves them. We cook them on the BBQ on foil when we go camping all the time.

—Suzy C.

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Jan 25, 2004

Yummy and easy. I could not believe in cooking these that you lose most if not all of the heat, but still sooo tasty.

—JAKOSH

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Jan 25, 2004

Instead of regular cream cheese, use pineapple cream cheese. This adds a wonderful sweet taste to the spicy peppers.

—Jason H

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Jan 25, 2004

Practically perfect in every way. Quick and delicious. I recommend a surgical mask along with the latex gloves while seeding: a lungful of capsaicin will make you cough.

—GUINEAPIGS

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Jan 25, 2004

This recipe is awesome! My mother-in-law makes it every Christmas Eve and it goes great as an appetizer for Seafood gumbo! Get those Cajun juices flowing... After she wraps the jalapenos in bacon, she rolls the poppers in breadcrumbs before baking. Deeeeelicious!

—CORTNEYEB

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Nutrition

Calories
186 kcal
9%

Carbohydrates
1.9 g
< 1%

Cholesterol
37 mg
12%

Fat
18 g
28%

Fiber
0.4 g
1%

Protein
4.3 g
9%

Sodium
313 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Stuffed Jalapenos III

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 186
Calories from Fat: 162

% Daily Value *
Total Fat 18g 28 %
Saturated Fat 7.3g 37 %
Cholesterol 37mg 12 %
Sodium 313mg 13 %
** Potassium 88mg 2 %
Total Carbohydrates 1.9g < 1 %
Dietary Fiber 0.4g 1 %
Protein 4.3g 9 %
Sugars 1.3g
Vitamin A 6 %
Vitamin C 10 %
Calcium < 1 %
Iron 2 %
** Thiamin 12 %
** Niacin 13 %
** Vitamin B6 8 %
** Magnesium 2 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.