Rob's Screaming Stuffed Jalapeno Peppers

Rob's Screaming Stuffed Jalapeno Peppers

Allyson 0

"My husband and his friends love to munch on these when they get together to watch basketball or football. Warning!!! These are NOT for the taster who's mild at heart!! You can also bake the peppers in a preheated 350 degree F (175 degree C) oven for 15 to 20 minutes; broil 1 to 2 minutes to crisp the bacon. Red or yellow bell peppers cam be substituted to lower the heat."

Ingredients 30 m {{adjustedServings}} servings 317 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 634 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate. Soak toothpicks 20 minutes in water.
  2. Place the cream cheese in a bowl, and mix in the garlic, sun-dried tomatoes, basil, and salt until evenly blended.
  3. Make one slit from end to end in the side of each jalapeno pepper, and scoop out the seeds. Spoon the cream cheese mixture into the center of each pepper. Wrap 1 piece of bacon around each pepper, and secure with a toothpick.
  4. Place the peppers onto the preheated grill, and cook until peppers begin to soften, about 10 minutes.
Tips & Tricks
Meatless Stuffed Peppers

Peppers are filled with rice, veggies, and feta cheese.

Stuffed Green Peppers I

See how to make 5-star stuffed peppers.


  • Cook's Tip
  • You can also roast the jalapeno peppers in a preheated 350 degree F (175 degree C) oven for 15 to 20 minutes until the peppers begin to soften. To crisp the bacon, broil the peppers for 1 to 2 minutes.
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Reviews 41

  1. 59 Ratings


Instead of just slitting the jalapenos, I cut out a wedge from the top and then replace the wedge after adding the filling and before wrapping with bacon. Note: if you do too good a job of scraping out the seeds, the peppers lose most of their "heat". For those that prefer screaming hot finger food, I leave about half the seeds in some of the peppers and mark them with red toothpicks.


I thought these jap poppers were delicious. We made them for New Years. I cooked them in the oven and they turned out great. I did end up cooking them a little while longer than the recipe said, and then broiling them until brown. The filling was mild, the first night (but I refridgerated some and made them the next day and they were slammin' hot. I froze some of the others (obviously this recipe make a gillion!) So I am interested to see if they turn out great too. Great recipe!! Thank you.


Great recips, I've been making these for years. I put Chorizo in mine. I'll put 10-12 in my smoker when I'm grilling ribs or brisket and slow cook them. The bacon shrinks around the poppers, then I slice them into wheels. I've also put them into a 250 degree oven and had the same reults (without the great smoky flavor though).