These bacon wrapped stuffed jalapeños are easy to make and so delicious! They are keto friendly, low carb and make a fancy appetizer that is sure to impress your friends!
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I recently purchased some jalapeños for a soup recipe and then never made the soup. I didn’t want to waste the peppers so I decided I would try my hand at making some stuffed jalapeños. They turned out so good! I took them to a church gathering and they disappeared so quickly.
Ingredients for the Best Bacon Wrapped Stuffed Jalapeños
To make this simple dish you will need:
- Jalapenos
- Bacon
- Cream Cheese at room temperature
- Shredded Colby Jack Cheese
- Garlic Salt
Get started
Before you begin, the first thing you want to do is make sure you have some gloves to protect your hands. Jalapeno peppers can be very hot and you don’t want to get the oils on your skin. While making this dish, you’ll want to make sure you DO NOT touch your eyes. This is very important as the oils on my hands can burn your eyes… not fun.
Once your hands are protected, wash your peppers in your preferred manner. I usually just run mine under some hot water, scrubbing them while doing so.
Preheat your oven to 400º F. Next, take each pepper and slice it in half long ways.
Then you will pull out the insides and break off the stem. Removing all of the seeds will help with the spiciness of the peppers. If you leave a few seeds inside, the bacon wrapped jalapeños will be hotter.
After you have your jalapeños cut and clean, let them sit in a dish while you work on the cheese filling.
Put the room temperature cream cheese in a bowl. I use my stand mixer because it’s easy. You can also use an electric hand mixer, or just use a fork and some muscle. Whip the cream cheese until all the lumps are gone.
Once the cream cheese is smooth, add in about 1 cup of shredded Colby Jack cheese and about 1 teaspoon of garlic salt. Continue to mix until everything is incorporated well.
Finish it up
Using a small spoon, fill each pepper half evenly. I like to fill the inside up and level off the top. When the filling is in, take half a slice of bacon and wrap it around the pepper. I start with one end on the cheese and wrap it around until the other end is on the cheese. The cheese will act like glue and hold the bacon in place.
Continue until all the peppers are filled.
Bake em’
Line your bacon wrapped jalapeños in a baking dish. Put them in your preheated oven and bake for 30ish minutes or until the bacon is starting to crisp up.
Anytime I make these, everyone loves them! They receive high praises from my family and friends. I’m sure you will love them as much as we do. Let me know in the comments what you think of them!
Ingredients
Method
- Preheat oven to 400ºF.
- With gloves on to protect your hands, wash peppers.
- Slice clean peppers in half length-wise.
- Pull out the pepper seeds.
- Let halved peppers sit while you prepare the filling.
- Place room temperature cream cheese in a bowl and whisk until there are no lumps. I use my stand mixer but you can mix by hand or use an electric mixer.
- Add the shredded cheese and garlic salt.
- Fill each pepper half with cheese mixer.
- Wrap 1/2 slice of bacon around the pepper, using the cheese mixer as a glue to hold the ends of the bacon in place.
- Line bacon wrapped jalapeños in a 9×13 baking dish and bake in preheated over for about 30 minutes or until bacon is crispy.
Looking for more appetizers? Try my Cowboy Caviar recipe!
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