Bacon Wrapped Jalapeño Poppers (5 Ingredients)

Bacon wrapped jalapeño peppers stuffed with cream cheese and shredded cheddar. A keto and low carb version of jalapeño poppers that are baked in the oven.


  • 6 jalapeño peppers (about 8 ounces total)
  • 6 slices bacon, cut widthwise in half (kitchen shears can be useful for this)
  • 4 ounces cream cheese (this is a half brick; I use Philadelphia regular cream cheese)
  • 1/2 cup shredded cheddar cheese (about 2 ounces)
  • 1/2 teaspoon garlic powder

Bacon Wrapped Jalapeño Poppers (5 Ingredients) #bacon #lowcarb #keto


  1. Slice each pepper lengthwise in half, and discard seeds and membranes (use a spoon to scrape them out). Wearing gloves is recommended to protect your hands from capsaicin, which is mainly in the seeds and membranes.
  2. In a microwave-safe mixing bowl, add cream cheese. Microwave until softened, 15 to 30 seconds. The cream cheese should be very soft to the touch so that it can be easily stirred with other ingredients. Add cheddar cheese and garlic powder, stirring with the cream cheese until well-mixed.
  3. Stuff each pepper half with the cream cheese mixture. Wrap a halved bacon slice around each pepper. Secure with a toothpick, as needed. Place the stuffed pepper halves in a single layer on a baking tray, optionally lined with foil for easier cleanup.
  4. Bake at 400 F until the cheese is starting to brown on top, 20 to 25 minutes. Optionally, turn on the broiler and broil for a few minutes to crisp up the bacon. Remove from the oven and let cool for 5 minutes before serving. Don’t wait too long before eating because they are fantastic when hot and they can cool rapidly.

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