Or bacon-wrapped jalapenos poppers, either way you want to call them. They are super delicious and the perfect appetizers.

I discovered this recipe during one of our trips to Colorado through friends and have been making it since, tweaking it here and there over the years.

Stuffed Jalapeno Peppers

In this Article

What are jalapeno peppers?

Jalapeno peppers are medium-sized chile peppers with mild to moderate heat.

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The deep green color is when they are picked and are in their unripened state. Jalapenos turn red when they are ripe.

Used to flavor everything from salsa to salad dressing.

Fresh jalapenos can be chopped, sliced, or diced depending on the use that you have for them.

Slice them into rings when you want to concentrate the heat into a bite.

Nachos are a good example.

Remove the ribs and the seeds to reduce the level of heat.

Before I go further about the recipe, I want to share some tips on handling jalapenos.

  • Note to the wise, and I guess this is more a note to myself: the seeds and the filaments are the hot part of the jalapeno.
  • Be very careful when removing them not to breathe into them. I did that, and I am still coughing.
  • Remove any white membrane that is attached to the inside of your pepper. 
  • It is ok to rinse the inside of the jalapeno. This will eliminate a lot of the heat.
  • Use a large bowl to mix all the ingredients.
Stuffed Jalapeno Peppers

Tips from a pro jalapeno eater

When I first moved to Arizona, I was introduced to jalapenos. My friends were unsure how I would cope with the heat.

So, they showed me a trick. Whenever I eat something spicy hot, I should add salt and lime to a slice of radish or cucumber. I should eat it immediately.

The two balance the heat by calming it. And trust me, I have seen and felt fire one time too many. 

No need to drink tons of water, milk, or beer to calm the hotness.

About the toothpicks – your first step 

Meanwhile, you must soak the toothpicks in water before placing them on the peppers.

This step will not allow your fingers to burn when you touch them on the grill.

Cooking tips and step-by-step instructions to create those delicious bacon-wrapped jalapeno poppers

  • The seeds are cruel if there is an open wound in your hands or worse if you scratch your eyes—the voice of experience. I strongly suggest using your gloves.
  • Start cleaning your jalapeno peppers by slicing them in the middle lengthwise and removing all the seeds and interior membranes. Rinse, dry, and set aside.
  • Mix the three packages of cream cheese in a large bowl and soften. 
  •  Add the Ranch dressing and Tony Chachere’s Creole Seasoning.
Stuffed jalapenos

It is time to assemble your bacon-wrapped jalapeno poppers

Take half of the jalapeno pepper and fill the hollow side with cream cheese.

Wrap the bacon around it and insert the toothpick to keep it in place. 

Place on aluminum foil if you are going to grill them.

Grill for 20 to 25 minutes. The bacon has to be golden brown.

Do not have a grill?

To achieve the same grilling marking, you can make those on a stove grill pan.

Use your oven at 400F for around 20 minutes and bake them.


Adding bits of shrimp and bacon is an excellent addition to your mixture.

If you run out of cream cheese mix, add some extra cheddar cheese.

Stuffed Jalapeno Peppers

5 from 1 vote
Stuffed jalapenos
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 people
They are super delicious and the perfect appetizers.


  • 2 pounds jalapeno, cut in half and seeded
  • 2 packages Hidden Valley ranch dressing
  • 3 ounces cream cheese
  • bacon, cut in half
  • 1/4 teaspoons Tony Chachere Creole seasoning


  • Toothpicks soaked in water.
  • In a large bowl place the 3 packages of cream cheese and soften. You can use the microwave if you have one for less than 30-40 seconds.
  • Add the Hidden Valley Ranch Dressing, Tony Chachere’s Creole Seasoning and mix well.
  • After the peppers are seeded, cleaned and dried fill the hallow side with the cream cheese. Wrap bacon around it and keep in place with a tooth pick. Do not poke all the way thru the peppers.
  • Place on aluminum foil and place on the grill for 20 to 25 minutes. The bacon has to be golden brown.
  • * Shrimps, bacon can be added as well as shredded cheddar cheese or Mexican cheese mix.


Calories: 38kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 36mg | Potassium: 15mg | Fiber: 0.02g | Sugar: 0.4g | Vitamin A: 169IU | Vitamin C: 0.05mg | Calcium: 10mg | Iron: 0.02mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

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Originally published on July 13, 2012. Updated on April 5, 2023.