Bacon Wrapped Stuffed Jalapeños
Prepare yourself for spicy, salty, crispy, creamy deliciousness with this 3-ingredient crowd pleaser. You'll be the most popular person at the party.
Ingredients
- 12 jalapeños, stemmed, cut in half lengthwise and seeded -Look for similarly sized peppers
- 8 ounces cream cheese, softened
- 12 slices center cut bacon
Instructions
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Preheat oven to 375º with the oven rack in the middle position. Line a rimmed baking sheet with aluminum foil and place an oven safe baking rack inside.
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Remove stems from peppers. Slice in half lengthwise then remove seeds. Using a butter knife or spreader, completely fill each jalapeño half with softened cream cheese but do not mound.
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Wrap the cheese stuffed peppers with bacon and transfer to baking sheet. (See note.)
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Put the prepared peppers in the oven for about 35 minutes or until the bacon is cooked and beginning to crisp. Transfer peppers to a paper towel lined plate. Serve warm.
Recipe Notes
Depending on the size of the peppers and how bacon-y you want your bites to be, use anywhere from 1/3 to a whole piece of center cut bacon to wrap each pepper half. If using a shorter piece you may need to secure the bacon with a toothpick.
If you do not have an oven safe baking rack you can put the wrapped peppers directly on a foil lined baking sheet.
I highly HIGHLY recommend wearing food service gloves while prepping the jalapeños.
These are great baked in the oven and even better on my wood pellet grill which lends an extra smoky flavor.
***If you have a severe gluten allergy or sensitivity or otherwise are serious about eliminating gluten from your diet, always check your labels carefully and buy certified gluten free products.