Bacon Wrapped Jalapeños

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Bacon Wrapped Jalapeños

Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Appetizer
Diet: Gluten Free, Low Carb
Keyword: Keto
Main Protein: Bacon, Pork
Cooking Method: Oven
Servings: 10
Calories: 130kcal


  • 12 jalapeño peppers medium to large
  • 8 oz. cream cheese
  • dash pepper
  • 3/4 cup cheddar shredded, or tex mex or jalapeño jack
  • 12 slices bacon
  • 1 large (gallon) freezer bag or reusable silicone bag


Assembly instructions:

  • Cut the bacon in half width-wise with kitchen scissors.
  • Slice the stems off the jalapenos and cut them lengthwise.
  • Remove the seeds and membranes.
  • Mix the cheeses and pepper.
  • Fill each pepper half with some of the cream cheese mixture to below the top of the pepper. It's important not to fill them too much as the mixture expands while baking.
  • Wrap each pepper with one of the half strips of bacon.
  • Place the wrapped stuffed peppers on a baking sheet in a single layer and freeze flat.
  • Once frozen, transfer the peppers to a large resealable freezer bag, remove the excess air, and place back in the freezer.

Cooking instructions:

  • Heat oven to 450°.
  • Place them on a baking sheet or on a wire rack on top of a baking sheet and cook for 20-25 minutes.
  • Transfer to a paper towel lined plate before serving.


To make cooking these even easier, freeze them in small foil containers which can go directly into the oven on the day of cooking.
-fill with just the cream cheese and pepper mixture for a less rich tasting jalapeño popper
-add thinly sliced green onions into cheese mixture
-cook in an air fryer


Calories: 130kcal | Carbohydrates: 3g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 129mg | Potassium: 80mg | Fiber: 1g | Sugar: 2g | Vitamin A: 571IU | Vitamin C: 20mg | Calcium: 84mg | Iron: 0.1mg