Grilled Bacon Jalapeno Wraps

994 Reviews 65 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Recipe by  Miss G.

“Jalapenos are stuffed with cream cheese, wrapped with bacon, and barbecued on the grill.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat an outdoor grill for high heat.
  2. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
  3. Place on the grill, and cook until bacon is crispy.

Share It

Reviews (994)

Rate This Recipe
Babygirl77
2210

Babygirl77

I made these for a party. There were so many reviews we tried them two nights earlier using all the different methods. Here's what I found made them great. After slicing the peppers and cleaning them out, drop in boiling water for 4 - 6 minutes. This will pretty much take all the heat out though so if you want a punch, leave the membranes. We taste tested several cream cheese flavors. We picked 3 fav's, they were the cream cheese mixed with a powdered ranch mix, or mixed with a chipotle seasoning, or mixed with worstershire and garlic powder. (we tried 12 different flavors to get this perfect) Also, I found that 1/2 a strip of bacon was not enough - used the whole thing! And finally after you put the pepper together with cheese and bacon and toothpick - freeze it for 15 min. Then 10 minutes on the grill is perfect. Thanks so much for the yummy appetizer!!

hungryallweighs
1253

hungryallweighs

These are a 10! After making these many times, I can tell you that you really need to make them ahead of time and put them in the refrigerator for a couple of hours or the freezer for about 15 minutes. This will allow the cheese to firm up a bit and it won't all leak out of your peppers. I also have found that if you want them hot, leave all of the membrane inside and some seeds. If you want them barely warm(like me), get almost all of the membrane out from inside the pepper and leave no seeds. I cook them in the oven on 350 for about 45 minutes. ***A low calorie version is use fat free cream cheese and wrap each 1/2 pepper with only 1/2 slice of bacon. They are just as good and only about 60 calories each!!! YUM YUM!!!

Phoebe
967

Phoebe

This is a great recipe - and to take some of the bite out of the peppers, I soak them in cold water after they're cut and seeded. The longer you soak them, the milder they are.

More Reviews

Similar Recipes

Mouth-Watering Stuffed Mushrooms
(2,253)

Mouth-Watering Stuffed Mushrooms

Restaurant-Style Buffalo Chicken Wings
(2,161)

Restaurant-Style Buffalo Chicken Wings

Double Tomato Bruschetta
(1,834)

Double Tomato Bruschetta

Marinated Grilled Shrimp
(1,905)

Marinated Grilled Shrimp

Hot Artichoke and Spinach Dip II
(1,765)

Hot Artichoke and Spinach Dip II

Seven Layer Taco Dip
(1,633)

Seven Layer Taco Dip

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 391 cal
  • 20%
  • Fat
  • 38.3 g
  • 59%
  • Carbs
  • 2.2 g
  • < 1%
  • Protein
  • 9.5 g
  • 19%
  • Cholesterol
  • 79 mg
  • 26%
  • Sodium
  • 577 mg
  • 23%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Double Tomato Bruschetta

>

next recipe:

Best Fried Green Tomatoes