182 Reviews of Bacon Wrapped Jalapeno Poppers

From: hepcat

On Jan 7, 2007

I wish I could give this recipe 50 stars!! I absolutely LOVE these poppers! I especially love how easy these are to make! Many times I've tried an appetizer that turns out to be very cumbersome to put together, especially the "stuffed" kind, but these are super easy and look fantastic. They've definitely got some spice to them (of course), but if you prefer less spice, just use bigger peppers, since they have more cream cheese to balance it out. It worked out perfect for my husband and me, as I love super spicy and he likes a little less, so he took the bigger, less spicy peppers, and we were both happy. I would also recommend lining your baking sheet with foil. I made it the first time without, and last night made them again with it lined and the cleanup was much easier. I could easily eat the entire batch myself! These will definitely be something I will crave often. Thanks for an awesome recipe, Stephanie!! UPDATE: I made this last night, but just wasn't in the mood to stuff the peppers, so I decided to make it in dip form! Lo and behold, it worked! I very coarsely chopped the peppers and roasted them for five minutes or so. Fried the bacon on the stovetop (used turkey bacon and it tasted great, although nothing is ever quite the same as the real thing), then mixed it all together. Baked in the oven at the same temp until hot and gooey, about ten minutes. ATE IT WITH A SPOON, which just seemed so wrong, but it tasted exactly the same and had the same amounts of everything, so I did my best to get over my feeling like a pig! I posted a pic. Would be great with tortilla chips!

From: MSZANZ

On Apr 24, 2005

These little gems are outstanding!! They make a huge batch in no time at all. I softened the cream cheese and mixed the cheddar into it. That way I didn't have to carefully top each pepper with the cheddar. I made them all up and popped them in the frige to set up the cream cheese and prepare the rest of the goodies for the meal. I might try spraying the tin foil with a little cooking spray because some of them stuck a little. Thanks for a simple but impressive appetizer!!

From: mom24boys

On May 22, 2006

These have been a family favorite for years!! If you use a grapefruit spoon, it is easy to remove the membranes and seeds. We have also 1/2 cooked the bacon first so that it gets a bit more crispy without overcooking the peppers.

From: luvmybge

On Nov 11, 2006

Ok.. I have to add my two cents here. Thess are delicious! BUT. .. The wrapping of the bacon was too time consuming for me. My back started to hurt. My guests like the hot stuff and will eat these like candy. The firt batch I did as directed. My jalapeños weren't hot. They were all different sizes but none were really 'kickin'. So... Second batch: I sprinkled the insides of the peppers with a little Kosher salt and a bit of ground habanero pepper. These turned out very good.. but again.. it was too time consuming (and expensive) for me to wrap them in bacon. Some of them would tilt over and the bacon would unwrap a little. It was just not the easy appetizer I've been reading about here. Ok.. then I came up with this: I sprinkled the pepper with the salt and hot pepper, stuffed with cream cheese and then sliced the bacon crosswise into a little less than 1/2-inch pieces and put a piece of bacon on the top of the cream cheese in each pepper half. I then sprinkled with some chili powder. Now I don't have to use 2 pounds of bacon. I used about 5 slices of bacon. The flavor of the bacon is still there. Thanks for a great recipe. They are good no matter how you cook them. I just like to make things as easy as I can. Now I can whip these up in no time.

From: MarlaM

On Oct 5, 2007

These are the best! They have become my favorite appetizer for parties! I've made them at least a dozen times in the last 10 months I've started dicing the bacon and pre-cooking it, then mixing the bacon bits in a bowl with the cream and cheddar cheeses. It saves a little time and (if possible) they taste even better, because you get bacon in every bite and they are much less greasy this way. My MIL even asked for these for her mother's day gift. Thank you so much! This is my favorite Zaar recipe!

From: Pot Scrubber

On Sep 6, 2006

These peppers rock. I made them last weekend for a movie night with friends and they were inhaled! I made them again tonight just for me and Dugan as an entree. Last weekend I filled them to the rim with cream cheese and then put shredded cheddar on top and wrapped with bacon. THe excess cheddar cheese bubbled over and most of it was lost. But they were delicious, anyway. Tonight, I half filled them with cream cheese and using my finger I formed a "well" and then filled the well with shredded cheddar til it came to the top of the rim (but level instead of heaping)of the cut peppers. I had no spillage or leakage of any cheese and they were not only delicious but beautiful. I also used a variety of peppers. Red jalapeno, green jalapeno, and banana peppers. They were all delicious. I prefered the green and Dugan preferred the red. But if you have picky guests consider the banana peppers, also. They have ZERO heat but are also outstanding and delicious. I would happily pay money for these in a restaurant. One other point... be sure to use regular or thin sliced bacon. The first time I used thick cut (because that was what I had) and it took some time under the broiler to crispen. But that only validates my point. Which is... you can't screw these up... they are wonderful and Dugan wants me to tell you that this is the best recipe I have force fed him from 'Zaar. And I have made him eat alot of recipes from 'zaar. He loves you!

From: Summerwine

On Mar 13, 2005

Wow! I did love this Stephanie. If I could give it more stars I would. This really hit the spot! My pictures my look a bit drab, but these were delicious! I followed the recipe exactly, however reduced the recipe as I wasn’t having a party to only 4 peppers, halved, for the 2 of us. DH doesn’t like peppers so I also used hollowed out mushrooms and prepared them exactly the same. Fantastic for both of us! I cannot find jalapeno poppers anywhere in the UK and was looking to make them myself. This recipe was even better than store-bought as it doesn’t have all the calories of the bread crumbs and the deep frying. Bacon isn’t the same here as it is in the states, but I used what is called ‘streaky bacon’ for this. Thanks for this recipe. It will certainly be used often.

From: ThinOne

On May 22, 2006

IF, and I repeat IF, you have any of these left over; cut off the stems and pop them in a morning omelet. Talk about fabulous! I love this recipe. I made far too many for my family of four, so I put some in omelets the next morning and family members who don't even like eggs snarfed them down. You can cut out the seeds and the membranes if you don't like them spicy, but I find that the cooking process itself turns down the heat a bit. Thanks for the recipe.

From: sashagnb

On Jan 2, 2007

These were great! I have served them on 2 different occasions and have gotten nothing but great reviews. I was making them with the non-spicy people in mind and removed all the membranes. Next time I will leave them so that there a bit more hot. I mixed the cheeses together. I also added caramelized finely chopped onion. I froze mine because I was making them for different events. Basically, I just took them out of the fridge about 10 minutes before popping them in the oven. If you find it time consuming to warp them in bacon then you could possibly cut them bacon up, fry it and then add it to the cheeses. I might try this next time!

From: Nancy Jo

On Feb 2, 2005

These ARE good! Instead of sprinkling the cheddar on top, I mixed shredded Colby/Monterey Jack with the cream cheese. I absent-mindedly scratched my chin while cleaning the peppers (should know better after 50 yrs. of cooking) and have washed it three times, but it still stings. But the peppers didn't taste hot at all. Some magic in the cream cheese??? Definitely on my list of Xmas Eve hors d'oeuvres.