Full of creamy cheesy goodness, bacon-wrapped stuffed jalapeno peppers are the perfect keto-friendly appetizer for your next sports gathering.
At only 1.2 net carbs per pepper, they are sure to please a crowd.
These cream cheese-stuffed jalapeno poppers are a sports bar favorite appetizer, but also are a win for game night at home.
As you’ll read below, these can be made in a variety of ways, but one thing they always have in common is being filled with rich cream cheese mixture.
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To make stuffed jalapeños wrapped in bacon you will need the peppers, bacon, cream cheese, cheddar cheese, and a couple of spices.
The filling is easiest to make when the cream cheese is soft. You can soften the cream cheese on the counter or in the microwave.
- jalapenos (see info below on red vs green)
- bacon, cut in half
- cream cheese softened
- shredded cheddar cheese
- onion powder
- garlic powder
- salt and pepper
See recipe card for quantities.
Red jalapenos vs green
When it comes to making stuffed jalapeno poppers, you can choose to use either red or green jalapenos. Both types of peppers are delicious when cooked with this cream cheese stuffing inside.
Red jalapenos and green jalapenos are the same pepper, just at different stages of ripening. A green jalapeno is harvested before maturity and tends to have a sharper, spicier flavor. The red variety offers a mildly sweet taste with less heat.
Both can create delicious treats — it all depends on your personal preference! As you can see from the photos, I personally prefer the extra kick that the green jalapeno provides.
To start you will want to soften your cream cheese and wash your jalapenos. Preheat your oven to 200C/400F.
Combine the cream cheese, cheddar cheese, and seasonings together in a bowl.
Next, slice your jalapenos in half lengthwise and remove all the seeds. I like to use a spoon to help me clean out jalapenos and remove seeds easily.
Fill the jalapenos with your cream cheese. You’ll want the filling to be level with the jalapenos, not mounded over. This will make sure the cheese doesn’t spill over while baking.
Cut your bacon in half and wrap a piece of bacon around each jalapeno. Place the jalapenos in a baking pan with the ends tucked under the jalapenos to stay in place.
Bake your jalapenos in the oven close to the top for 15 minutes or until the bacon edges are crispy.
To cook in an air fry preheat it to 370°F and cook for 10-12 minutes in a single layer. You will need to cook the stuffed jalapenos in multiple batches when using an air fryer.
Hint: the juice and seeds from the hot peppers can make your hands burn. I recommend using a spoon to remove the seeds or wearing gloves to protect your hands.
Are you looking for a substitution for one of the ingredients needed to make these stuffed peppers? Check out the list below for recommended substitutions.
- Jalapeno substitute – use mini snacking bell peppers instead of fresh jalapenos.
- Garlic or Onion Powder – you can use fresh minced garlic or chopped green onions, or omit it altogether if you aren’t a fan.
- Bacon – skip the bacon or replace it with a different thinly sliced meat. Proscuitto would taste fantastic. You can also add crumbled bacon or Italian sausage to the cheese mixture.
- Dairy-free – use dairy-free cream cheese and shredded cheese to make these stuffed peppers dairy-free.
Take your bacon-wrapped stuffed jalapeno peppers to the next level with one of the amazing variations below.
- Peppered – top with fresh ground pepper for that peppered bacon flavor.
- Buffalo – mix some hot sauce into the cream cheese or drizzle it over the top.
- BBQ – brush some Tangy Keto BBQ sauce over the stuffed pepper.
See How to Cook Air Fryer Chicken Wings on my website for more delicious bar food recipes!
Your stuffed jalapeno peppers can be baked in the oven or cooked in an air fryer.
To make baked jalapeño poppers in the oven you will need a baking tray or casserole pan. When baking the peppers, I will use two pans to bake all the peppers at the same time.
You can also grill your peppers on the upper rack on your BBQ.
Stuffed jalapeno peppers can be stored in the refrigerator in an airtight container or bag for up to 3 days.
Frozen peppers can last in the freezer for up to 9 months. To freeze place the stuffed peppers on a baking sheet and freeze them for a few hours in the freezer.
Once they are frozen place them all in a zipped freezer bag or freezer storage container. This will keep the jalapenos from freezing together in a solid chunk.
Wondering how to reheat frozen jalapeno poppers? It’s easy! Set your oven to 450 degrees, then place the jalapenos on a wire rack over a baking sheet for 15 minutes.
Alternatively, you can simply reheat them in an air fryer basket.
Place your jalapenos under the broil for the last couple minutes of cooking to make the bacon extra crispy!
Whole jalapeno peppers will last up to two weeks if stored in the refrigerator. Peppers stored in the pantry will stay good for 2-3 days.
You’ll know your jalapeno is going bad if it has soft spots, wrinkly skin, or is growing mold. If your pepper smells off, it is likely going bad and should be discarded.
Freed jalapeno poppers by placing them on a baking sheet and sticking them in the freezer for a few hours. Once they are firm you can remove them from the baking sheet and store them in a freezer-safe bag or container then place them back in the freezer for up to 9 months.
This recipe does not call for boiling or blanching the jalapenos before stuffing. However, you can if you like a very soft pepper. I find the peppers soften enough without boiling or blanching.
The Best Bacon-Wrapped Stuffed Jalapeños (Keto-Friendly)
- Measuring cups and spoons
- Baking sheets – non stick
- cutting board and knife
- 12 jalapenos cut in half, deseeded
- 8 oz cream cheese softened
- 1 cup cheddar cheese shredded
- 12 slices bacon thin sliced, cut in half.
- ½ onion powder
- ½ garlic powder
- salt and pepper optional
- Cut the jalapenos in half along the length and remove the seeds.
- In a bowl mix together the cream cheese, cheddar cheese, onion powder, garlic powder, salt, and pepper.
- Using a spoon fill each jalapeno half with the cheese filling. Then wrap half a piece of bacon around each jalapeno.
- Bake in the oven on a baking tray at 200°C/400°F for 15 minutes or until the bacon is crispy and the edges start to char. Remove from the oven. Let cool for a few minutes and serve warm.Air Fry 370°F for 10-12 minutes if using an air fryer.
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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