Baked Stuffed Jalapeños

When working with jalapeños, it helps to wear disposable gloves. If you don't have gloves, coat your hands with some oil before working with the peppers, then once you are done, wash your hands thoroughly with warm soapy water. Do not touch your eyes for several hours after handling the peppers.

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Yield: Makes 12-24 servings (depending on how you've cut the jalapeños).


Cream Cheese Filling Version

  • 12 jalapeño peppers*
  • 1/4 cup minced onion
  • 1/4 cup chopped fresh cilantro
  • 3/4 cup cream cheese
  • 1 1/2 teaspoon cumin
  • 1 teaspoon salt (more or less to taste)
  • 2 ounces jack cheese, cut into 2 1/2-inch long batons

Bacon and Jack Cheese Filling Version

  • 12 jalapeño peppers*
  • 1/4 cup chopped cooked bacon
  • 1/4 cup minced onion
  • 1/2 cup shredded jack cheese, plus another 2 ounces of jack cheese cut into 2 1/2-inch long batons
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 teaspoon cumin
  • 1 teaspoon dried oregano

* When buying jalapeños for this recipe, if you want mild peppers, look for peppers with smooth skins. Striations tend to indicate that the pepper has been stressed while growing, and that can mean a hotter pepper.


1 Preheat the oven to 375°F.

2 You can either slice the jalapeños in half lengthwise or you can slice off the top one-third (lengthwise) of each jalapeño to make a boat shape out of each pepper.

The halved jalapeños will go further (twice as many stuffed peppers), but you can put more filling into the boat-shaped peppers. Your choice.

If you choose to make the boats, you can mince the tops and add them to the filling if you want some extra heat, or save them for another recipe. Scrape out all the seeds and ribs from each jalapeño with a spoon (a grapefruit spoon works great).

3 Mix together all the filling ingredients except the jack cheese batons.

4 Pack the filling into the peppers and nestle a baton of jack cheese onto the filling of each one. Arrange the peppers on a foil-lined baking sheet and bake for 20-30 minutes, or until the cheese is bubbly and lightly browned, and the peppers are cooked.

Allow to cool for 5 minutes before serving.

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  • Debbie

    I stuff mine with cooked Jimmy Dean mild sausage and add cream cheese and shredded cheddar cheese and salt and pepper. Always a hit when I make them.

  • Nola Alt

    I made the recipe and sort of combine both variations, added bacon, little less cream cheese, little less shredded jack cheese. While this was a good recipe I would do a couple of things differently next time. The peppers pretty much flattened so maybe less baking time and substitute parchment paper for foil to line the baking pan. The cheese stuck to the foil and it was hard to get them off without taking little pieces of foil as well. Might even just use non-stick spray and no liner. Nevertheless, they all disappeared pretty fast.

  • Nita

    My version is giant stuffed seeded and viened and cut in 1/2. Cream cheese, cheddar cheese, salad shrimp, salt,pepper, garlic, bread crumbs mix well. 1/2 sliced bacon. Stuff wrap oven 375/ 35mins!

  • vernon holder

    I was looking for a recipe for poppers like an unnamed franchise. Decided to try this one, & was absolutely delighted. Mouth watering, perfect flavor, the cream cheese & Cabot pepper jack cheese took away the intense fire of the pepper, but still has a pleasant kick. I was afraid it would be too spicy for anyone but me. I was quite surprised with the reviews I got from others. Next batch, I may try adding some seeds I removed for more intensity. I have to say positively delicious. I’m sure I’ll be paying for it in the morning, so worth it though.

  • Ann

    Someone asked me how I make my stuffed jalapenos so I sent them to you! If you like spicy, after you scrape the ribs and seeds out, chop the ribs then add them and the seeds to your mixture. Usually, I just leave the ribs and seeds in and pack my cheese in around them. Also, pepper jack cheese works really well to add a bit of additional heat. I never make these the same way twice. I get my jalapenos from a Latino grocery and they’re always hot, like a serrano. More so than the the regular grocery store and always cheaper. Not for the faint of heart or sensitive digestive tract. Thanks for sharing!!!!

  • Vic Henderson

    I added bread crumbs and finely minced red pepper to the cheese. I agree with a previous post who noted it was too much cheese.

  • Troy F

    I read your recipes and then varied it. I had some chicken I smoked the weekend before. I sliced the jalapeños down one side, pulled out the veins and seeds chopped the smoked chicken in small chunks, mixed it with cream cheese, garlic powder and black pepper then wrapped with bacon. Baked 25 minutes then broiled for three minutes to crisp the bacon. OMG delicious. BTW, I selected jumbo jalapeños.

  • Manar

    I tried this recipe a couple of years ago and since then, I became a big fan.It is easy and successful every time.It is one of the best appetizers.

  • Marsha

    Can jalapeno poppers be prepared, refrigerated, then removed from refrigerator next day and immediately roasted in oven?

  • That Married Guy

    Just made these for me and the wife as we watch football. She loved them… so thanks ;)

  • Carol Sonsini

    I’m going to make these poppers for a soirée tomorrow night, can’t wait to try them.
    NOTE: I’ve had hot blistering fingers the last time I cut hot peppers, called poison control…the best remedy ever..smear sour cream on burn , repeat after 5-10 minutes…no more pain..I was told it was the calcium in the sour cream that stops the capsicum

  • Michael

    Hi Elise,

    I’m making those jalapenos today. Here is a hint for cooling chiles that are too hot. Take some small tastes from your batch before starting. If some might be way too hot for your guests. Soak them in vinegar for a couple of minutes then rinse. Problem solved. The vinegar efficiently neutralizes most of the capsacian.


  • Sarah

    Can these be frozen?

    • Elise

      I haven’t tried freezing them, but if you do, please let us know how it turns out for you.

      • Lukee Ladee

        I have a rack and a tool that cleans inside out if leaving pepper intact. When splitting i found melon baller cleans them nicely

        • Lukee Ladee

          Sorry this was posted in wrong place…but I do use sausage(cooked) and cream cheese. I fill and freeze till I want to use em. Just finished a batch for party later this month and was looking for another recipe to fill more of them and found this site..thanks

          • Kathy Parkinson

            Do you freeze before baking? If so, do you defrost before baking?

  • Littlelaty

    Thanks for this recipe!! Have made them twice this week and I am planning to take them to small group that I attend. I kinda combined the two recipes!Yummy :).

  • Kelly

    Love these! We omit the oregano and add a bit of garlic. Are serving them today with grilled cilantro chicken.

  • Terri

    Elise, your site sets the bar for all others. It is my first stop when searching, and I have enjoyed many of your recipes, tips and insights. I must say, this gem is one of my favorites and a big hit at gatherings. The first time I made, I did both types of filling. In a time crunch, toward the end of stuffing, I combined the fillings. Yowza. An excellent discovery. I love the mj matchsticks and think that little touch (along with the flavoring from bacon, cumin, cilantro and oregano!) makes this recipe stand out. I find I prefer the boats, as they are a bit more sturdy and prevent leakage of filling. It is amazing how mellow the pepper can become in the oven…I actually prefer it to the grilled poppers my fella makes (shhh!). I cooked mine until they look like those in your photo…bubbly, browned, and a smidge charred. As I make my shopping list today in preparation for a Labor Day weekend batch, I might venture into mini-colored pepper land….in addition to the tasty originals. Thanks again, Dear Recipe Leader!

    • Elise

      Thanks Terri, I’m so glad you liked the recipe!

  • Deb

    Thank you very much for this recipe. Made this with my husband’s garden jalapenos and cilantro and they were delicious….the fellas ate them in under 5 minutes!

  • Kathleen

    Elise, I made these last weekend a number of different ways, with a lot of different fillings. They are super easy and we absolutely loved them. We had our smoker going, smoking salmon for your salmon mousse recipe, and just out of curiosity, we put some of the poppers in the smoker before baking them. The taste was amazing! Thank you for yet another great recipe!

  • Diandre

    I made this last night( the cream cheese version) and it was a massive hit. I was amazed at how mild the hotness became after baking and in combination with the cheese…will definitely make these again and explore variations!

  • Louanne

    I’ve been doing this recipe for years except a lot of times I add a little bit of minced garlic. Also goat cheese is a great one to stuff with also. Yum yum!

  • The Mother of the Persian Cat

    I made this the other night for the first iftari of 2011, and it was an HUGE hit. My husband isn’t fond of uncooked onions as someone stated above, but I added them in hoping he wouldn’t notice – which he didn’t. My husband and his family loved this recipe! I already passed it onto my sister as well.

    I followed it exactly except I didn’t have jack cheese, so I used what cheese I had at home. Will definitely be making this more often, as I’ve already been asked when I’ll cook it again (:

    This was eaten as a side dish with a spicy main dish.

    Thanks for sharing.

  • stormi

    this is the 5th recipe from your page ive tried, and i have to say i have not been let down once!! i just tried these for the first time last night and i am IN LOVE!! typically i am not a fan of cilantro or cumin, but these have changed my mind! i couldnt decided which to make so i made the base filling, then added a small amount of cream cheese for the 2nd half of the batch. best idea ever!

  • Emily

    I’m a vegetarian, so I made the cream cheese version of these. They were good, but a little bland and WAY too much cream cheese for me. I’d recommend adding a few things. Next time I’ll try less cream cheese, add some green onion, garlic, and chipotle in adobo. It’s a good base recipe to experiment with.

  • Marie

    These were absolutely amazing. We made the non-bacon version and as a bonus these made very good leftovers. We did add a little bit of extra heat (cayenne if I recall) to the cream cheese filling. A week later we’re coming up with excuses to make them again. A complete hit.

  • Leah Marie

    I made these and they were amazing! I only used 1/2 a teaspoon of cumin and it was just enough. I baked them for 20 minutes then put them on the grill for 10 minutes. They got rave reviews! And here is a tip if you want to lower the heat of the pepper; just parboil them for about 2 or 3 minutes. It really reduces the intensity of the capsaicin.

  • corey

    Jalapenos are great, you are dead on about not knowing if your are gonna get that one chili that just knocks you down. Chorizo would be a great replacement for the bacon.

  • Liz Bradshaw

    I made these for the Super bowl and they were awesome- I did do a couple of things differently though. I omitted the onions (hubby hates onions) but substituted with a few generous shakes of garlic powder. I also added about a tablespoon or so of South West seasoning to the mix, and slightly more cream cheese (I used Philly Light) and they were PERFECT!

  • Suncerae Neason

    Another version of the stuffed jalepeno is one that my husband and I do all the time. Core the jalepeno and stuff with a mixture of cream chease and diced sun-dried tomatoes the WRAP BACON around the pepper and broil until bacon is done…ummmmmm yummy

  • James

    A crowd favorite! I make these all the time, but I cook them in the smoker. 1 – 1.5 hours in hickory smoke is amazing.

  • Glutenfreespinner

    Wow, these look so good! I can’t wait to try them, I will use jalapenos for my hubby and poblanos for me.

  • Tami

    Just made some for the superbowl except my stuffing for the peppers was cream cheese, scallions and green apple, wrapped with turkey bacon! So good. They disappeared almost instantly.

    Love the combo of cheese, apple, and bacon. ~Elise

  • Susan

    ACK… way too much cumin! – could not eat them

  • Anna Barker

    I just ordered vegetable garden seeds and I found a great new pepper called “fooled you” – it’s just like a jalapeno but without the heat. I know that may sound crazy to some people (like chili without beans), but it makes me happy! I can’t wait to try them in this recipe.

  • Megan

    I made the cream cheese recipe this weekend. I thought they were very good – my husband thought they tasted too much like Chili…I guess it was too much cumin for him.

  • Carla

    Try them with bacon wrapped around them, So delicious!!

  • Elise R.

    There’s been something about the combination of jalapenos and green olives that my family has always loved, so I would probably throw some olives into the mix.

    Thanks for explaining about the benefits of cheese with jalapenos! I remember biting into a fresh jalapeno thinking it was a small green pepper…needless to say I was chugging milk for about an hour :P

  • Kristina

    These were so yummy! I made the cream cheese version. The cumin and the cilantro were so delicious!
    I love all of your recipies and your stories, keep ’em coming!

  • Christi

    We always first mix the cream cheese with a can of chicken (like the tuna cans) and add Greek seasoning. Then we cut the top off and core it. Make a slit down one side and stuff the whole pepper. Finally, wrap with bacon and grill them. Oh heavens. They are amazing. *Sometimes for a meal, I take Cubanelle peppers, and give them the same treatment for a larger yum.

  • nicki_bruckmann

    I made these last night for a Super Bowl party but with a little alteration. In my point of view, cream cheese and bacon are not mutually exclusive. I actually used the filling I use for my stuffed mushrooms. I uses a pack of creamcheese, a tbsp of Worchestershire, a pinch of Accent, and a little bit of shredded Monterey cheese (had some in the fridge). I halved them and topped them with extra sharp cheddar. They were a huge hit and def a keeper.

  • Jessmerk

    I simply take jalapenos from the summer garden, de-rib and seed, and stuff with blue cheese. Grill them. Perfection.

  • Bernadette

    After washing and slicing horizontally, I remove the seeds and fill each half with pineapple flavored cream cheese. I then wrap each half with a small bit of bacon and then drizzle BBQ sauce.
    I broil until bacon is cooked and cheese is bubbly.

  • clc40Fan

    I and my dad used to make these. I initially made them to deep fry, but we adapted the recipe for baking and it worked just as well. We, too, like them best simply cored with the rest of the pepper intact, but it really doesn’t make much difference in taste if you cut them length-wise. I use the same process, but mix cream cheese, dry ranch mix, bacon bits (real bacon), garlic, and some shredded cheese (mexican blend). Mix and bake as you mentioned above. They’re the bomb ;)

  • Pat

    Laughing Cow soft cheese wedges are really yummy and convenient too, especially now that they make them in about 6 flavors. I think the sun-dried tomatoes and basil would be good, or the bleu cheese variation, or the garlic and herbs. 1/2 a wedge fits perfectly into a boat shaped jalapeno; use 1/3 wedge if you’re cutting the peppers in half.

    I also tried nuking these in the microwave. Very different taste, but if you’re in a real hurry….. Only warning is be careful of your eyes and nose – the peppers start steaming in the microwave and when you open the door that burst of steam is loaded with the hot pepper oils!

  • Jenny

    These were delicious! I made the cream cheese version with monterey jack. Next time I was thinking of trying these with some ricotta cheese.

  • Sabrina

    Made these tonight and they were wonderful. I added some lime zest and shredded manchego cheese to the cream cheese and it was amazing. Thanks so much for all of your recipes – they keep me busy in the kitchen!

  • Mary

    These look tasty. Definitely husband food. Also, if you want a real simple shortcut, just core them, pipe them with cream cheese and bake at 350 for a few minutes. A lot less ingredients and very tasty. The pepper already has so much flavor you really don’t need to add much else.


    I use jalapenos in the same way except I half fill them with cream cheese and wrap with a strip of bacon and secure with a toothpick then grill to perfection. My favorite all time jalapeno recipe!

    Have fun!

  • Elaine

    My husband would love these. He eats a raw serrano chili with his meals. I can only eat them chopped up in dishes. I bet these would be good with some of the Mexican cheeses like queso fresco, ranchero, or cotija.

  • patrick mallery

    I love to use Queso cheese,for my stuffing,
    another one ,is peanut butter and jelly,
    their both fabulouse….

  • Sialia

    I love baked stuffed jalapeños your ideas are great, to add to your variety, try cream cheese, chopped garlic and chopped ginger, Yumm.

  • Jess

    My family’s favorite is just plain goat cheese with a little jack on top.

  • monty

    we found a cooking rack at a craft show that is about 2 inches tall and is covered with 1 inch holes. this allows you to cut the tops off your peppers and stand them up in the holes. deseed them with the handle end of a small spoon and stuff. we like shredded chicken, mexican blend cheese, a little garlic and a pinch of cayenne.
    if you get some peppers that are just too hot, clean them and then soak in cool water for about an hour. some of the capsaicin will come out.

  • Jodie P

    We immediately made these tonight with dinner and oh my goodness so good! My hubby was super impressed too! Thank you for sharing all of your wonderful recipes- they are all yummy!

  • Jane

    Nice! We love stuffed jalapenos!

    I first got the idea from a Bobby Flay recipe, but I’ve since adapted it. (Wanted to give credit to ol’ Bobby, though!) My version calls for cream cheese, grated cheddar, minced chipotle in adobo sauce, minced scallions, and a little chopped cilantro. WOW, are they good on the grill! (sticking a toothpick through the flesh helps to keep them from collapsing–it looks like tiny oars!)

    We just tried them last week in the toaster oven for the first time, same recipe, and though different, they were delicious. I try to scrape most of the membrane out in case they are extra-hot chiles, because the chipotle in the cheese mix packs a punch, too.

    Thanks for posting this! Now I’m craving them!

    I love the smokiness of chipotles. Great idea! ~Elise

  • Sophia

    Creamy peanut butter.

    Now that’s an unusual combination. ~Elise

  • Laura @ SweetSavoryPlanet

    I meant to mention this before but I was busy drooling. Capsaicin is fat soluble and will bind with the fat in dairy products and take a hike. Water disperses it. I have heard that sugar blocks the receptors for the capsaicin blocking the burning sensation. We all know milk products work, I have not try sugar yet. It may explain one of the reasons why spice and sweet go so well together.

    I did read the sugar will work too (in a cold sugar water solution), though not quite as well as milk. ~Elise

  • Katrina H Lail

    I make them w/ cream chez and bacon. and top them w/ chez. I have done them w/ onions and pineapple as well. My husband likes them not baked. Great apps.

  • CW

    I make mine like a “crust-less” pizza and use Hunt’s fire roasted diced tomatoes cooked down to minimize the juice with fresh minced garlic and Italian seasonings. Split the jalapenos (I also use pablanos or banana peppers) dice up some pepperoni and use the conqueso cheese with a sprinkle of parmesan. I call mine “Roulette Peppers” because you don’t know if its going to be hot or not!

  • Emily Cross

    What a coincidence! I was just going to make mexican-rice-stuffed peppers. I will include in the rice this cream cheese mixture, which looks wonderful. Thanks for another amazing recipe!

  • Lulu

    I have only made stuffed jalapenos once, and I approached it the same way I approach making stuffed mushrooms: I open my fridge, see what’s in there and make a stuffing with it.

    I’m thinking crumbled sausage would be great in these too.

    The cream cheese sounds great; I can just imagine the smooth coolness of it together with the jalapenos. Definitely trying it next time.


  • grumblefish

    This past fall I had the greatest stuffed peppers ever at a little Mexican restaurant in Phoenix. The peppers themselves were similar in size and shape to jalapenos, but they were a waxy whitish yellow. (I asked the name of the pepper, but of course, now can’t remember.) The peppers were whole, sliced down the side and stuffed with a shrimp and what I’m pretty sure was jack cheese. The whole mess was wrapped with a strip of bacon and grilled until crispy. The were served with soy sauce, of all things, for drizzling/dipping. Absolutley amazing. Salty and crispy and slightly sweet from the shrimp and FIREY hot. Beyond a doubt the best stuffed peppers I have ever eaten. We were only in town for a weekend, but made it to the restaurant twice just to eat those peppers!

  • spicyfoodlover

    Thanks for all the great website. I’ve cooked dozens of your recipes and they always turn out great. I’ll have to try these jalapeños this weekend.
    When I make these at home I cut the tops off and de-seed and de-rib with a metal vegetable peeler and then stuff ’em with cream cheese and monterey jack and some crumbled bacon, skewer them together and rig something so they cook standing up and throw them on the smoker for about 2 hours.
    Yours look easier to make and just as delicious. Looks like a good recipe for when the smoker isn’t going and stuffed jalapeños are a must have.
    Thanks again for all the great work.

  • Susan

    We just love stuffed jalapenos. Our next experiment was to cut the boat shape because the sides of the halved peppers do want to flatten out some and the filling wants to ooze out. Love your idea of crumbling the bacon into the cream cheese. We’ve wrapped the par cooked bacon around the pepper and it’s kind of difficult to eat that way, you can’t get a clean bite as it all wants to come off at once..or crumble off in your lap!
    For those that don’t care for the jalapeno heat, we also stuff the multi colored baby bell peppers. They are softer though, and we find we need to use toothpicks to hold the sides up when halved. You can just lop off the top, but that makes them a little to big and harder to bite without the filling squishing out. Very good though, and good on the grill, too, if you grill either of them on greased foil.

  • Mom to 5 in Bntfl

    We LOVE jalapeños at our house! I can’t wait to grow them again this year. We make “poppers” frequently at our house. Ours is similar to the cream cheese one. We use a block of cream cheese, about a cup of shredded mexican blend cheese, 1/4 to 1/3 cup Parmesan cheese, pepper, garlic, and a little bit of cayenne pepper. Mix that all together, fill the halved jalapeños and then wrap in bacon and grill. Mmmm…so tasty…can’t wait for summer!

  • joannenicole

    The link above for “Bacon-Wrapped Jalepeno Thingies” is my favourite way of preparing them…jalepeno, cream cheese, bacon – simple, delicious, addicting! I actually picked up some jalepenos at the store the other day with a mind to do something like this for Super-Bowl Sunday, and now I’m definitely going to do it! One of my favourite (low-carb!!) snacks!

  • Julie in Wichita KS

    I like to use browned sausage, mild to spicy, about 1/2 lb, then mix it with 8oz cream cheese, 1/4cup parm/ramano blend, stuff the halves, top with a little of the blended cheese, bake @ 400 for about 10-15 min. I have also done these on the grill. I put them on a baking sheet, it just depends on how hot the grill is for the time, so they must be watched, this results in a whole other level of flavor.

  • Chris S

    In my family, we stuff them with cream cheese, parmesan, and italian sausage.

  • Kelly Ferry

    Ooh, I can’t wait to try this recipe! I can’t eat fried foods any more without suffering for days, and jalapenos are one of my favorite appetizers.

    If you ever get too much pepper oil on your hands, rubbing shredded cheese all over them pulls the oils off of your skin. I forgot what I was working with last year while making sweet/hot pickles and tossed the mix with my hands, which then blistered. Found this cheese tip online and it worked like a charm. But you have to just throw that cheese away and start with new cheese if you need more relief, otherwise you just rub the oils back on your skin, which is what I did. Ow.

  • Megan

    Hello, these looks great! Question: can you cook them ahead of time to bring somewhere…or are these best served immediately after cooling.
    Thanks again Elise:)

    I would serve them immediately after baking and cooling for a few minutes. I guess you could bake ahead if you were able to reheat. ~Elise

  • Rhonda Taylor

    I am anxious to try both of these. The filling I regularly use is similar to how I stuff mushrooms; cream cheese, browned crumbled sausage, a little chopped garlic and tiny bits of roasted red pepper. I bake these in the oven sprinkled with grated Parmesan. I love to try something new, so I am going to try your two recipes as soon as possible!

  • Phillip Cooper

    These sound good, but I see another kind here and was kind of wondering why you chose the style of cutting them in half?

    The way I’ve seen it is that they simply “core” out the inside, and stuff the goodies INSIDE and then either deep fry it, or wrap it in aluminum and bake it that way.

    Was just wondering. I love your recipes.

    You can do that. I think it’s easier to core them if you cut them lengthwise. Also, for this version I wanted a baked method, not deep fried. ~Elise

  • Andrea

    I have a bunch of jalapeno chilis growing in my garden which I didn’t know what to do with. Stuffing them with some kind of cream cheese filling sounds like a good idea but they are quite small so it might be a pain to do. I’ll definitely give it a go though.