Baked Jalapeno Poppers are a delightful blend of smoky, spicy, and creamy; they’re little flavor bombs that keep everyone coming back for more! In this post, I’ll share my go-to recipe, a kid-friendly tweak, and how to make them ahead so you can spend more time with the people you love (and less time in the kitchen).
The Best Oven Baked Jalapeno Popper Recipe
If you’re someone who loves a little spicy heat in your food, baked jalapeno poppers are probably already on your radar. But if they’re not, get ready for a delightful little treat that’s spicy, cheesy, and delicious enough to keep you reaching for more!
I would not say I’m a big fan of spicy hot foods. Though almost every year we do grow jalapeno peppers in our garden to use in Homemade Salsa. (And to make poppers and jalapeno popper dip.😊) This year, our jalapeno peppers weren’t super hot (maybe because we had more rain?) and I’ve been loving these jalapeno poppers more than usual!
This simple recipe turns simple ingredients into a fun little appetizer or snack. And these jalapeno poppers are indeed not bacon wrapped! I find bacon wrapped jalapeno poppers hard to eat, plus the bacon doesn’t cook evenly. If you like bacon wrapped jalapeno poppers, you can always use this recipe and wrap the bacon around the outside instead of cooking it and adding it to the filling.
(Also, check out our Jalapeno Popper Dip, right over here!)
Here’s what makes this recipe great:
- Balanced heat with creamy richness. The jalapenos bring that gentle kick of spice, but the creamy cheese filling cools things down, creating a delicious balance that’s delish, even if spicy food isn’t usually your thing.
- Baked for ease (and health!). Skipping the deep fryer and baking these poppers makes them less greasy but still incredibly tasty. You get that crispy, cheesy bite without the guilt or too much cleanup headache.
- Perfect for sharing! Whether you’re hosting friends or just want a fun snack that’s easy to grab, these poppers are finger-friendly and fun.
Ingredients (and Variations)
- Jalapeno Peppers – the regular fresh jalapenos from the grocery store. I have several plants in my garden, so I’m using those today! (Use the mini sweet peppers instead, if you don’t like spicy food!)
- Cream cheese – a package of cream cheese. And I go for the full fat stuff, for a nice, creamy filling.
- Bacon – your favorite kind of bacon, cooked and crumbled into small pieces. (Or you can use 1/4 cup bacon bits, if you’d rather. Though real bacon is better!)
- Onion powder – adds a little extra flavor.
- Salt – to enhance the flavors.
- Shredded cheese – shredded cheddar is our favorite. (Use your favorite kind of shredded cheese!)
Find the full recipe on the printable recipe card below!⬇️
Supplies we used:
- Cutting board and kitchen knife
- Rubber gloves
- Spoon – to scoop out the pepper seeds and to stuff in the filling
- Mixing bowl
- Electric hand mixer – works great to beat the cream cheese
- Baking sheet
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How to make Baked Jalapeno Poppers
Pre-heat the oven to 400°F.
Wash the peppers, then slice each one in half length-wise. Use a spoon to scrape out the seeds and ribs. Remember to wear gloves to handle hot peppers!
In a mixing bowl, beat the cream cheese then add the cooked and crumbled bacon, onion powder, salt and shredded cheese and mix well.
Use the spoon to stuff each jalapeno pepper half with cream cheese filling. Stuff it in there and pile it on top until there’s none left!
Bake for 20-25 minutes, until the peppers are tender and the cream cheese mixture is turning golden brown.
Let the jalapeno poppers cool a little before serving. Enjoy!💚
Storing + Reheating Jalapeno Poppers
Jalapeno poppers are best the day they’re made! If you have leftovers though, you can store them in an airtight container in the fridge for a few days.
When you’re ready to reheat them, bake them in the oven at 400 degrees F until they’re nice and hot. You can also zap them in the microwave for a few minutes, though the peppers will most likely be a little mushy.
Tips, Tricks + Notes
- Always wear gloves when handling hot peppers! Whatever it is that makes them spicy hot can also burn your skin. (Ask me how I know.😬)
- Most of the jalapeno pepper’s heat is found in the seeds and those white ribs inside the pepper; so to make them as mild as possible, remove as much of the ribs and seeds as you can.
- Don’t care for spicy food? You can make these with those mini sweet peppers instead! Or do some of both to please everyone at the table. Bake time may vary a little depending on the size of the pepper.
- Make these ahead of time! Prep them just like normal, then store them in an airtight container in the refrigerator until you’re ready to bake them.
- Add a garnish! Sliced green onion, fresh parsley, bacon bits… or you can add more shredded cheese on top.
- Serving idea: use Ranch dressing for a cool and creamy dipping sauce.
More Appetizer Recipes
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Jalapeno Poppers
Baked Jalapeno Poppers are a delightful blend of smoky, spicy, and creamy; they're little flavor bombs that keep everyone coming back for more!
Ingredients
- 6 fresh jalapeno peppers
- 1 (8 oz.) package cream cheese
- 4 sticks bacon, cooked and crumbled*
- 1/4 tsp. onion powder
- 1/4 tsp. salt
- 1/2 cup shredded cheddar cheese
Instructions
- Pre-heat the oven to 400°F.
- Wash the peppers, then slice each one in half the long way. Use a spoon to scrape out the seeds and ribs. Remember to wear gloves to handle hot peppers!
- In a mixing bowl, beat the cream cheese then add the cooked and crumbled bacon, onion powder, salt and shredded cheese and mix well.
- Use the spoon to stuff each pepper half with cream cheese mixture. Stuff it in there and pile it on top until there's none left!
- Bake for 20-25 minutes, until the peppers are tender and the cream cheese mixture is turning golden brown.
- Let the jalapeno poppers cool a little before serving. Enjoy!💚
Notes
*Or about 1/4 cup bacon bits, if you'd rather use those.
Jalapeno poppers are best the day they're made! If you have leftovers though, you can store them in an airtight container in the fridge for a few days. When you're ready to reheat them, bake them in the oven at 400 degrees until they're nice and hot.
⚠️Always wear gloves when handling hot peppers! Whatever it is that makes them spicy hot can also burn your skin.
Don't care for spicy food? You can make these with those mini sweet peppers instead! Or do some of both to please everyone at the table.
Nutrition Information:
Yield:
6Serving Size:
2 pepper halvesAmount Per Serving: Calories: 128Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 332mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 6g
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
As always…
Thanks for visiting our small town! We’re delighted to have you and you’re more than welcome to stay awhile and explore!
’til next time,
We love you and we’ll be praying for you,
Julie
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