Perfect appetizer for gameday, potlucks, parties or a night at home. The creamy cheesy filling offsets the spice of the jalapeno peppers and then of course, the bacon – you can’t go wrong. You may want to double or triple the recipe because these do not last long.
Not pictured in the ingredients below is honey. I was making these to bring to a get together and I did not have time I was too lazy to go back to the market. 😂
Grate cheese and slice peppers lengthwise in half. Scoop out seeds and membrane with a spoon. Leave some of the seeds if you like these extra hot. We would recommend wearing gloves while working with the peppers and remember not to touch your face. Trust us, it can be painful!
Leave the stem, or not, depending on the end presentation you are looking for.
In the bowl of an electric mixer, blend both cheeses, Worcestershire sauce, garlic powder, salt and pepper until thoroughly mixed.
Stuff peppers with cheese mixture. Cut bacon strips in half and wrap around each pepper. Hold secure with a toothpick and place on a baking sheet.
Place pan in oven and bake at 400 degrees for 25 to 30 minutes or until bacon is cooked and cheese has started to brown. If you chose to use thicker bacon like I did, you may need to bake a little longer to get the bacon crispy. (You could also pre-cook bacon halfway before wrapping peppers.)
Garnish with green onions. Place on a platter and serve as is, or you could serve with blue cheese dressing like we did or even a Ranch dressing. Delish!
Tip: You can make these ahead of time and freeze. Just place prepared (unbaked) peppers on a sheet pan and freeze for 60 minutes. Then place in an airtight container. The day you want to serve, remove from freezer and bake. No need to thaw, just add 10 – 15 minutes to baking time.
Ingredients
- 1 block cream cheese softened
- 1 1/4 cup freshly shredded sharp cheddar cheese
- 8 - 9 jalapeno peppers
- 8 slices bacon (I used thick cut)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 Tablespoons honey to drizzle over top
- 3 green onions for garnish
Instructions
- Preheat oven to 400 degrees F.
- Slice peppers lengthwise in half. Scoop out seeds and membrane with a spoon. Leave some of the seeds if you like these extra hot.
- In the bowl of an electric mixer, blend both cheeses, Worcestershire sauce, garlic powder, salt and pepper until thoroughly mixed.
- Stuff peppers with cheese mixture. Cut bacon strips in half and wrap around each pepper. Hold secure with a toothpick and place on a baking sheet.
- Place pan in oven and bake at 400 degrees for 25 to 30 minutes or until bacon is cooked and cheese has started to brown.
Notes
We served with homemade blue cheese dressing, but you could also serve with Ranch dressing.
If you use thicker cut bacon, you may need to adjust the baking time if you like crispier bacon.
| Nutrition Facts | |
|---|---|
| Serving size: Slices | |
| Servings: 9 | |
| Amount per serving | |
| Calories | 276 |
| % Daily Value* | |
| Total Fat 22.1g | 28% |
| Saturated Fat 11.5g | 57% |
| Cholesterol 65mg | 22% |
| Sodium 1113mg | 48% |
| Total Carbohydrate 6.5g | 2% |
| Dietary Fiber 0.6g | 2% |
| Total Sugars 4.6g | |
| Protein 13.1g | |
| Vitamin D 2mcg | 9% |
| Calcium 142mg | 11% |
| Iron 1mg | 6% |
| Potassium 203mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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