These are fabulous and easy. I am asked to make them over and over again. The combo of cream cheese and bacon is wonderful!

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

    Advertisement
  • Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.

  • Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

185.8 calories; 4.3 g protein; 1.9 g carbohydrates; 36.8 mg cholesterol; 313.4 mg sodium. Full Nutrition

Reviews (285)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/06/2008
Absolutely Deeelicious!!! After making these twice I've determined to use a whole slice of bacon to wrap the pepper. I had cream cheese oozing out with half slice. This fixes that problem and still bakes up crispy and perfect! If you don't want to buy pre-whipped cream cheese just beat a block of the normal variety on high with your mixer...works just as wonderful! Read More
(188)

Most helpful critical review

Rating: 3 stars
08/28/2011
At first I thought I had a disaster on my hands. I checked the peppers only after 30 minutes baking at 400 degrees and already my bacon that was wrapped on the bottom was burning and some of the bottoms of the peppers were so soft they were almost liquid-like. The cream cheese had practically browned and it was crispy like. I tasted one and it tasted allright and my husband liked them...but there were some I had to throw away because the bacon was burned too bad. I checked it only after 30 minutes if I had waited till 45 minutes after I probably would have wound up pitching the entire batch away. I think I am going to have to reduce the temp on the oven as well as watch it more closely. From what I observe though most of the reviews did not have this problem? I have had these peppers before when my best friend made them and they were amazing. I hope to achieve that next time. Read More
(12)
346 Ratings
  • 5 star values: 268
  • 4 star values: 59
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 4
Rating: 5 stars
04/06/2008
Absolutely Deeelicious!!! After making these twice I've determined to use a whole slice of bacon to wrap the pepper. I had cream cheese oozing out with half slice. This fixes that problem and still bakes up crispy and perfect! If you don't want to buy pre-whipped cream cheese just beat a block of the normal variety on high with your mixer...works just as wonderful! Read More
(188)
Rating: 5 stars
10/29/2005
I prepared 40 halves and there weren't any left over...Everyone raved about them. I modified the recipe a tad by adding finely shredded mild cheddar to the whipped cream cheese--and instead of wrapping the peppers with bacon I but real bacon bits into the cream cheese. I also topped the stuffed peppers with finely shredded cheddar and then baked for 40 minutes (or when the cheese began to look like a finished topping). Again these were a huge success..You betcha I'll be making these all the time--PLUS--this is a great finger food for low-carbers!!! Enjoy! Read More
(164)
Rating: 5 stars
11/05/2007
YUM!!! I made these last night and my boyfriend and I loved them. We actually compared them to our current favorite appetizer. We will be having these all the time. So easy too. I used regular cream cheese instead of whipped and it worked fine. i also added a little bit of shredded cheese which did hold in the cream cheese tiny bit of cayenne pepper and the bacon. I ended up turning it up to 425 degrees for the last 10 minutes to get the bacon crisp. Yum Yum! thank you!-UPDATE I have made these little yummy's at least 25 times now. Everyone loves them. We cook them on the BBQ on foil when we go camping all the time. Read More
(137)
Advertisement
Rating: 5 stars
01/25/2004
Yummy and easy. I could not believe in cooking these that you lose most if not all of the heat but still sooo tasty. Read More
(48)
Rating: 5 stars
01/25/2004
Instead of regular cream cheese use pineapple cream cheese. This adds a wonderful sweet taste to the spicy peppers. Read More
(46)
Rating: 5 stars
01/25/2004
Practically perfect in every way. Quick and delicious. I recommend a surgical mask along with the latex gloves while seeding: a lungful of capsaicin will make you cough. Read More
(44)
Advertisement
Rating: 5 stars
01/25/2004
This recipe is awesome! My mother-in-law makes it every Christmas Eve and it goes great as an appetizer for Seafood gumbo! Get those Cajun juices flowing... After she wraps the jalapenos in bacon she rolls the poppers in breadcrumbs before baking. Deeeeelicious! Read More
(38)
Rating: 5 stars
01/25/2004
My friend Introduced these to me about 6 months ago they cook theirs on the grill. I tried the oven works too. The more you wash these peppers the less hot they will be. We like hot so I dont rinse unless we have company coming. They are excellant!!! Read More
(32)
Rating: 5 stars
01/25/2004
These are the most wonderful appetizers ever! Whenever I fix them for a party they fly off the tray in seconds. To mine I add bacon bits to the cream cheese then sprinkle some grated cheddar on top before wrapping with the bacon (seems to hold the cream cheese in better). Absolutely delicious!!! Read More
(26)
Rating: 3 stars
08/28/2011
At first I thought I had a disaster on my hands. I checked the peppers only after 30 minutes baking at 400 degrees and already my bacon that was wrapped on the bottom was burning and some of the bottoms of the peppers were so soft they were almost liquid-like. The cream cheese had practically browned and it was crispy like. I tasted one and it tasted allright and my husband liked them...but there were some I had to throw away because the bacon was burned too bad. I checked it only after 30 minutes if I had waited till 45 minutes after I probably would have wound up pitching the entire batch away. I think I am going to have to reduce the temp on the oven as well as watch it more closely. From what I observe though most of the reviews did not have this problem? I have had these peppers before when my best friend made them and they were amazing. I hope to achieve that next time. Read More
(12)