Stuffed Jalapenos

  • Prep Time: 10 mins
  • Total Time: 20 mins
  • Yield: 10peppers
  • About This Recipe

    “A friend of mine taught me how to make these peppers a few years ago. My husband loves these peppers! He can’t BBQ without throwing some of these on the grill first, so he has something to snack on while he BBQ’s.”


  • 10jalapeno peppers
  • 1 (8ounce) containers sour cream and chive flavored cream cheese
  • 5slicesbacon
  • 10toothpicks
  • Directions

  • Soak 10 toothpicks in a small bowl of water (Soaking the toothpicks in water help prevent them from burning over the flame).
  • Wash peppers.
  • Make one slice on each pepper, from stem to tip.
  • Seed each pepper, rinse, and pat dry.
  • Stuff each pepper with a spoonful of cream cheese.
  • Wrap each pepper with a 1/2 strip of bacon and secure with a wet toothpick.
  • Grill for a few minutes on each side until bacon is crisp.
  • Reviews

  • “I thought these were very complaints from anyone..well the ones who CAN eat a jalapeno!”

  • “I make these all the time for my guests.They go fast!I have a “chili grill” that I cook them on.Go to think my grill holds 28 peppers.Have made using veggie cream cheese too. Use a piping bag (or a baggie with the corner cut off will do) and pipe the cream cheese into the pepper.Try these!”

  • “Very Yummy!I use my kabob skewers for easy turning on the grill!!Thanks for sharing!”

  • “Cutting the jalapeno from stem to tip and then wrapping around with the bacon caused a mess on the grill with the cheese dripping out around the bacon.The 2nd time I made them I sliced off the stem, rotated a knife inside and seeded the pepper then wrapped the bacon lengthwise and the leaking cheese was not such a problem.The flavor was very good. “