We all have one party appetizer that causes us to do a mini happy dance whenever we spy it on a plate, and mine is Jalapeño Poppers with Bacon. Inspired by my love for these cream-cheese stuffed, spicy little bites, I created a lightened-up twist on the beloved classic.

Easy jalapeno poppers recipe with bacon and cream cheese

This recipe is every bit as cheesy and satisfying as the original, easier to make (no messy frying!), and anyone who tastes one will flip when they take a bite.

Jalapeño poppers are fresh jalapeño peppers that are split in half, stuffed with a decadent cream cheese, shredded cheese, and bacon filling, then sprinkled with panko breadcrumbs and cooked to golden, crispy perfection.

Honestly, they should come with a warning label: ADDICTION INEVITABLE.

Take your first cheesy, creamy, crunchy, and lightly spicy bite, and see if you don’t agree.

The best part? Because this easy jalapeño poppers recipe is baked, it doesn’t require any of the mess or work of frying.

After discovering that jalapeño poppers baked at 350 degrees F can taste just as unstoppably good as fried variety, I’m NEVER going back.

Plus, they only take 15 minutes of prep work and are ready to serve in just under 40 minutes total.

If you’re looking for a simple, crowd-pleasing appetizer that’s easy to pick up and polish off, this is definitely the recipe for you.

Jalapeno poppers with cream cheese, bacon, and panko

How to Make Baked Jalapeno Poppers

Not only are these cream cheese jalapeño poppers just as decadent tasting as the original recipe, but they are also incredibly straightforward to prepare.

The Ingredients

  • Bacon. Need I say more? I love using my perfect Oven Baked Bacon or Air Fryer Bacon for this recipe.
  • Jalapeño Peppers. The delicious vessel for our poppers. When I make this recipe, I try to find small and medium (bite-sized) jalapeño peppers.
  • Cream Cheese. The key to our creamy filling. I used light cream cheese as a healthy swap in this cream cheese jalapeño popper recipe.
  • Pepper Jack Cheese. For a little heat and ooey-gooey goodness in our lightly spicy jalapeño poppers recipe. For a less spicy version, swap Monterey jack or cheddar.
  • Green Onion. You’ll love the mild flavor and balance these add.
  • Panko Breadcrumbs. To create the most delicious crispy, crunchy topping.

The Directions

Cook the bacon, then dice it into small pieces. (Try not to eat it all.)

Bacon Baked Jalapeno Poppers. ADDICTIVE. Tender jalapeno peppers stuffed with an irresistible bacon cream cheese filling. Baked to crispy perfection with even more bacon on top! @wellplated

Beat the cream cheese filling ingredients together, then spoon the mixture into each prepared jalapeño. I like to do this with a small spoon. Lay the peppers filling-side up on the baking sheet.

These Bacon Jalapeno Poppers are seriously addictive! So easy to make: Jalapenos stuffed with bacon cream cheese, then baked to crispy perfection. Everyone loves this appetizer recipe! @wellplated

Sprinkle panko on top of each pepper. Then, lightly coat the tops with nonstick spray. Bake the jalapeño poppers at 350 degrees F for 15 to 18 minutes, until tender and golden. Remove, sprinkle with additional bacon. Serve hot and DIG IN!

Jalapeno Poppers Recipe Tips

  • Look for jalapeños that are similar in size, so that they bake in about the same amount of time.
  • Most jalapeño peppers are fairly mild once the seeds and membranes are removed, but every now and then you’ll hit a hot one. If that happens to you, consider it good luck, then move on to the next.
  • Avoid touching your eye after working with jalapeños. The jalapeño oil will stick to your fingers and if it gets into your eye, it will sting—believe me, I’ve done it more than once.
  • If your skin is especially sensitive, it’s a good idea to wear gloves when working with jalapeños.
Cheesy Bacon Jalapeno Poppers — Tender jalapeno peppers stuffed with a gooey bacon cream cheese filling, baked to crispy perfection, with more bacon on top! @wellplated

Recipe Adaptations

  • Jalapeño Poppers with Sausage. Swap the bacon for 1/2 pound of ground sausage. Use a skillet to brown the sausage, then lay it on a paper towel-lined plate to drain. Once cooled, mix it in with the other filling ingredients and bake as directed. (Or try this version topped with freshly grated Parmesan cheese for delicious sausage and Parmesan jalapeño poppers.)
  • To Make Jalapeño Poppers Keto. Nothing! This is a keto-friendly recipe as written. If you’d like it to be even more low carb, omit the breadcrumbs.
  • To Grill. If you’d like your jalapeño poppers grilled, start by preheating your grill to medium heat. Brush the grates with oil, then lay each jalapeño popper onto the grates, cut side up. OR use a grilling mat or aluminum foil to be 100% sure the peppers do not fall through. Make sure none of the peppers are leaning to the side, or you might lose the filling. Grill for about 10 minutes. For grilled bacon wrapped jalapeño poppers, wrap each uncooked jalapeño popper in a slice of bacon before grilling.
  • To Make in an Air Fryer. For bacon jalapeño poppers air fryer style, prepare as directed, then cook them in the air fryer at 325 degrees F for 15 to 20 minutes.

How to Store, Reheat, and Make Ahead

  • To Store. Place cooked and cooled jalapeño poppers in an airtight storage container in the refrigerator for up to 2 days.
  • To Reheat. Rewarm jalapeño poppers on a baking sheet in the oven at 325 degrees F until heated through. In a pinch, you can also reheat them on a microwave-safe plate in the microwave.
  • To Make Ahead. You can stuff the jalapeños a day in advance, store them in the refrigerator, then bake them just before serving. Leave off the panko until just before baking.
  • I would not recommend freezing these, as the texture may be negatively impacted once frozen. Frozen jalapeño poppers tend to turn mushy, and the topping will become soggy.

What to Eat with Jalapeno Poppers

Easy jalapeno poppers recipe with bacon and panko

Recommended Tools for Making Healthy Baked Jalapeno Poppers

  • Baking Sheet. This is an essential tool in my kitchen.
  • Mixing Bowls. There’s a great variety of sizes in this set, and they stack nicely for storage.
  • Parchment Paper. Great for keeping your poppers from sticking.
If you like spicy, you will LOVE these Bacon Jalapeno Poppers! Halved jalapeños stuffed with cream cheese, shredded cheese, bacon, and garlic, topped with crispy bread crumbs, then baked to golden perfection. @wellplated

Jalapeno Poppers with Bacon

5 from 9 votes
Baked jalapeño poppers are an easy party appetizer everyone loves! Halved jalapeños stuffed with cream cheese and bacon, topped with crispy breadcrumbs.

Prep: 15 mins
Cook: 15 mins
Total: 35 mins

Servings: 24 poppers


  • 4 strips bacon cooked*
  • 12 jalapeño peppers small/medium-sized, split in half length-wise with seeds and membranes removed
  • 6 ounces light cream cheese
  • 1/2 cup freshly grated pepper jack cheese
  • 2 small green onions finely sliced
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup panko breadcrumbs
  • Nonstick cooking spray


  • If necessary, cook the bacon according to these easy steps. Once cool, dice the bacon into small pieces.
  • Preheat the oven to 350 degrees F. Lightly coat a baking sheet with nonstick spray or line with parchment paper or a silpat mat. Set aside.
  • In a medium bowl, beat together the cream cheese, grated cheese, three-quarters of the bacon, green onion, garlic powder, and salt. 
  • Spoon the filling into each jalapeño cavity. Arrange the peppers on the prepared baking sheet, filling-side up.
  • Sprinkle a small amount of panko on top of each jalapeño, then lightly coat the top of the jalapeños with nonstick spray.
  • Bake until the jalapeños are tender and the breadcrumbs are golden, about 15 to 18 minutes. If the panko isn't browned to your liking when the peppers are soft, switch the oven to broil and broil for 1 minute or so watching VERY CAREFULLY to make sure the breadcrumbs do not burn (don't walk away!). Remove from oven and sprinkle with remaining bacon. Serve hot.


  • *I love using my easy method for Oven Baked Bacon or Air Fryer Bacon
  • TO MAKE AHEAD: The poppers can be prepared through Step 3 up to 1 day in advance. Sprinkle with panko and bake just before serving.


Serving: 1popperCalories: 89kcalCarbohydrates: 5gProtein: 5gFat: 6gSaturated Fat: 4gCholesterol: 20mgFiber: 1gSugar: 2g

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.


Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article


This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published.

Recipe Rating


Leave a comment

    1. Janine, I’ve never tried freezing, but I wouldn’t recommend it—I’m afraid it would negatively impact the texture of the peppers and cream cheese. You can prep them a day ahead though!

  1. Omg yumm, these are like little spicy flavor bombs. I think I might might bookmark this recipe for when I cook an appetizer for guests (;

  2. We are kind of addicted to jalapeño poppers, so I can’t wait to give your recipe a try! 

  3. We absolutely LOVED this recipe. The flavor of the pepper came through and wasn’t overpowered by bacon and, more importantly, grease. YUM!5 stars

    1. I’m so glad to hear you enjoyed the recipe, Wendy! Thank you so much for taking the time to leave this wonderful comment.

  4. Jalapeño poppers with bacon? I had just googled it to see if I should bake them or broil them and found this recipe. I love it because you don’t wrap bacon around it. I had bacon left over from breakfast, which was a first by the way, and I was wondering if to save it for a club sandwich but hey, I just diced them up and added it to the mix and oh wow! Very delicious! The whole family loved them!5 stars

    1. Hi Sheila, I’ve never tried freezing, but I wouldn’t recommend it—I’m afraid it would negatively impact the texture of the peppers and cream cheese. You can prep them a day ahead though!

      1. Hi Nicole, not a problem! Unfortunately, I would not recommend freezing them, as the texture may be impacted. If you do decide to experiment with it, I’d love to hear how it goes!

  5. First time I made this recipe. My family loved it! I used diced white onion and minced garlic sauteed in extra virgin olive oil in place of green onions. It was amazing! I don’t eat poppers, but tried one and it was really good! Thank you for the amazing poppers recipe! This will be a family favorite!5 stars

    1. I’m so happy to hear that this recipe was a hit, Mindy! Thank you for taking the time to share this kind review!

  6. We submitted your bacon jalapeno poppers in a Christmas appetizer competition here in Los Barriles BCS Mexico. Among 12 very intriguing entries, your poppers won first prize! My only change was using 1/2 Monterey Jack and 1/2 Swiss Gruyere cheese for the filling. Outstanding flavor!5 stars

    1. I’m so happy to hear that this recipe was a hit, Aaron! Thank you for taking the time to share this kind review!

  7. Totally agree with you, cleaning the mess after frying things always wears me out. Thank you for a no-fry recipe, I will certainly try it!