Tasty Bacon Wrapped Peppers

These stuffed jalapeños wrapped in crispy bacon turn ordinary peppers into mouthwatering bites that vanish quickly at parties. When hot peppers meet smooth cheese and crunchy bacon, you get an irresistible snack that'll have everyone grabbing seconds.

I threw these together for a football gathering a few years back, and now they've become my go-to party snack. My buddies always ask for them when they come over, and I've tweaked the recipe a bit each time to make them even tastier.

What You'll Need

• Green jalapeños: Look for plump, bright ones without wrinkles for the best results
• Cream cheese: Get the full-fat kind and let it sit out until it's completely soft
• Sharp cheddar: Grate it yourself instead of buying pre-shredded for better melting
• Bacon: Medium thickness works great - not paper-thin or too chunky
• Garlic powder: Gives the filling extra flavor without being too strong
• Onion powder: Adds a nice background taste that works well with the peppers
• Salt and pepper: Pulls all the flavors together

How To Make Them

Cut and Clean:

Split the jalapeños down the middle. Scoop out the seeds and white ribs with a teaspoon. Keep some ribs if you want them spicier or take everything out for milder bites. Give them a quick rinse and dry them with paper towels.

Mix the Stuffing:

Stir together the soft cream cheese, grated cheddar, garlic powder, onion powder, salt, and pepper in a bowl. Mix it all up until it's smooth and creamy. Give it a taste and add more seasonings if needed.

Stuff Each Pepper:

Put a good amount of cheese mix into each jalapeño half. Don't pack it so full that it'll ooze out when cooking, but make sure there's plenty in there.

Add the Bacon:

Take half a strip of bacon and wrap it around each stuffed pepper half. Start at one end and work your way to the other, letting the bacon overlap slightly as you go. The bacon should be snug but not squishing the filling.

Keep Everything Together:

If the bacon wants to unwrap, stick a toothpick through it. Put all your wrapped peppers on a baking sheet with parchment paper or on a wire rack over a pan to catch the bacon drippings.

Cook Them Up:

Bake in a 400°F oven for about 20-25 minutes until the bacon looks done and crispy. If you want extra-crispy bacon, turn on the broiler for a couple minutes at the end, but watch them closely.

Cool a Bit:

Let them sit for about 5 minutes before serving. This helps the cheese set up and keeps people from burning their mouths on the hot filling.

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Jalapeños really make this dish special. I grow my own every summer, and there's nothing better than picking fresh peppers and turning them into these tasty treats. The ones from my garden just taste brighter than anything from the store.

Managing The Spice

How hot these turn out depends on how you clean the jalapeños. For extra kick, keep some of the white ribs inside when you're cleaning them. That's where all the heat lives. If you've got friends who can't handle spicy food, scrape out everything white and give the peppers a good rinse under cold water.

I usually make some hot and some mild by using different colored toothpicks to mark the spicy ones. That way everyone can pick what they like. The cheese filling really tones down the heat too, so even people who don't usually go for spicy stuff might enjoy the milder ones.

Prep Them Early

These work great as a do-ahead snack. You can put them together up to a day before your party, set them on a baking sheet, wrap them up tight, and stick them in the fridge. When you're ready to cook, just pop them in the hot oven and add a few extra minutes since they'll be cold.

If you want to plan way ahead, you can freeze these after you've made them but before baking. Just lay them out on a tray until they're frozen solid, then toss them in a freezer bag. They'll keep for about three months. When it's time to cook, don't thaw them first - just bake from frozen and add about 10 minutes to the cooking time.

What To Serve With Them

These taste amazing by themselves, but they're even better with something to dip them in. Ranch dressing cools down the heat perfectly. For something really good, try drizzling a little honey over them after they're cooked - the sweet and spicy combo is super addictive.

They go great with other finger foods like hot wings, little quesadillas, or a meat and cheese board. If you want to make a meal of it, serve them with a bowl of chili or before tacos. All those Mexican flavors really work well together.

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Frequently Asked Questions

→ How do you make sure bacon stays crunchy on jalapeno bites?

For crunchy bacon, put the bites on the baking sheet with space between them so air can flow around each one. You can also turn the broiler on for 2-3 minutes at the end to make them extra crispy.

→ Can I fix these jalapeno bites beforehand?

You bet! You can put these together a day early and keep them in the fridge for up to 24 hours. Just cook them right before you want to eat them for the best results.

→ Can I try other cheese types in the filling?

For sure! Switch out cheddar with Monterey Jack, pepper jack, or maybe some mozzarella for something different. Try whatever cheese you love most!

→ How hot are these jalapeno treats?

The heat really comes down to your peppers. Taking out the seeds and white parts makes them much milder and easier to eat. Just fix them how you like them best.

→ Can I cook these jalapeno bites on my grill?

Sure thing! Grilling works great too. Just set them on a medium-hot grill for about 10-15 minutes, flipping now and then, until your bacon gets crispy and the cheese gets all bubbly.