Jalapeño Poppers Version 2


All that cheese and bacon inside our freshly picked jalapeño peppers from our garden, who wouldn’t love Jalapeño Poppers? These easy to make Jalapeño Poppers are so addictive. I don’t put the seeds in the filling, but if you like it hot go ahead and add them. It’s so funny because I do not like green peppers at all and these I love!






Wearing gloves, cut the end off of the jalapeño

peppers. Slice the peppers in half lengthwise.

Use a spoon to scrape out all of the seeds

and membranes from the inside.



Combine the rest of the ingredients

together in a small bowl.



Cream all of the ingredients together.



I use a small child size spoon and stuff

the Jalapeño pepper halves. Bake at

375 degrees for 30 minutes or until

peppers are as tender as you would like.



Let Jalapeño Poppers cool for 5 minutes

then serve hot or refrigerate and serve cold.


Jalapeño Poppers Version 2




  • 6 jalapeño peppers
  • 3 Tbl cooked and crumbled bacon
  • 2 oz cream cheese, softened
  • 2 oz shredded cheddar cheese
  • 1/4 tsp salt
  • 1 tsp dried onion or 1 Tbl fresh green onion, chopped
  • 1 tsp dried parsley or 1 Tbl fresh parsley, chopped


  1. Preheat oven to 375 degrees.
  2. Put gloves on and cut the stem end off of the jalapeño pepper. Slice the pepper in half lengthwise. Using a small spoon clean out the seeds and membrane from each pepper half.
  3. In a small bowl, mix and cream together all of the rest of the ingredients.
  4. Fill each pepper half with the cheese mixture. (You can cover with plastic wrap and refrigerate until ready to cook if you would like)
  5. Place Jalapeño Poppers in a baking dish and cook for 30 minutes or until peppers are cooked as tender as you would like.
  6. Let Jalapeno Poppers cool 5 minutes before serving.





    • Absolutely but cut the green peppers into strips or it will be way to much cheese filling. Try to cut the green pepper strips so they have little curve to hold the filling when it melts. I’m not sure the green pepper will get as soft as the jalapeno pepper though since it is thicker but give it a try! Thanks Erica!

  1. Perfect timing!!! I have so many jalapeno peppers from my garden, now I know what I am gonna do with them all! Those look absolutely delicious! I am also sending info of your website to some of my friends that cook so they can check it out!
    Cheryl Catri

    • I am posting a recipe tomorrow where you can preserve your jalapeno peppers for up to 2 months in a glass jar in the refrigerator. They are called pickled jalapenos but I used them in any recipe that called for jalapeno pepper. I just made sure I didn’t use the liquid. I couldn’t tell the difference. If your really brave, Eat them just pickled!

    • Your welcome! Try both versions the other one is under the vegetable category too. Made the same but all cream cheese. That one is my favorite but if you love cheddar cheese try this one.

  2. We do this as well. It has become a staple With home fries in the oven and cheese with our canned salsa . We also dehydrate rings and grind them for grill cheese or anything you want a little kick .delicious

    • Oh Yeah! I have pickled jalapeno and I also dehydrated and powdered a big jar of jalapenos. I powdered mine in a coffee grinder. I never tried them on grilled cheese. Sounds good! I like them in my veggie soup too.

  3. Good to try and loved them just hot from oven. Took seeds from imported peppers in expensive shop in Riga central. Worked in greenhouse and real hot and tasty peppers we now have. Again strange here to these people but who cares I past that stage just eat what we fancy by making it ourselves. They live on stuff one would not give a cat. It is all they can afford. Give them good food they hate it.Will not even try unless it is cake.

    • Isn’t it crazy how people won’t try new things. There are so many wonderful natural foods and they want to buy the processed crap! People will always judge other people but kudos to you, do what you want!

Leave a Reply