These bacon wrapped jalapeno poppers are easier to make than breaded poppers and they pack more flavor too.

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Recipe Ingredients:
6 large jalapenos
8 oz cream cheese or Neufchatel cheese
2 oz grated cheddar, jalapeno jack, or habanero cheddar
12 slices of bacon

Preheat the oven to 375Β°F (or 190 Β°C) and line a baking sheet with foil then place a baking rack on top.
Mix the cream cheese and cheddar together until you have a well combined mixture.
Slice each of the jalapenos in half lengthwise. Try to slice right through the stem since it looks nicer in the final presentation to have a piece of the stem attached to as many halves as possible.
Scoop the seeds and internal white ribs from the peppers then stuff each with about a tablespoon of the cheese mixture. Wrap each pepper with a single slice of bacon slightly stretching and overlapping the slice as you spiral around the pepper. Finish with the end of the bacon on the bottom and pressed firmly in place before placing onto the baking rack.
Bake for 25-30 minutes or until the bacon looks as crispy as you want it.
Let them cool on the rack for 5 minutes before transferring onto your serving dish.

All videos clips and photographs used to make this video were taken by Anne Colagioia. No other entity has been granted exclusive rights to use any portion of this video. The music clip I used is called “Golly Gee” by Kevin MacLeod at It’s Royalty Free Music used with permission under a Creative Commons license



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