Jalapeño Popper Stuffed Peppers (Easy Baked Recipe)

If you love jalapeño poppers but hate dealing with greasy frying or unpredictable heat levels, these Jalapeño Popper Stuffed Peppers are the smarter, tastier upgrade.

They’ve got everything you want: creamy filling, gooey cheese, smoky bacon, and that familiar popper flavor without the mess.

I make these anytime I need a guaranteed crowd-pleaser, whether it’s game night, a holiday spread, or just one of those snacky dinners where everyone hovers around the oven. They’re easy, flexible, and honestly addictive.

Once you try them baked this way, you won’t miss the restaurant version at all.

Why You’ll Love This Recipe

• All the flavor of classic jalapeño poppers, no deep frying
• Easy to adjust heat level for kids or spice lovers
• Perfect for parties, game day, or low-carb snacking
• Make-ahead friendly and reheats well
• Uses simple, easy-to-find ingredients

Kitchen Equipment You’ll Need

• Baking sheet
• Parchment paper or foil
• Mixing bowl
• Hand mixer or sturdy spoon
• Sharp knife
• Cutting board

Step-by-Step Instructions

1. Prep the Peppers

Start by preheating your oven to 375°F (190°C). Slice the peppers in half lengthwise and remove the seeds and membranes.
Tip: If you’re sensitive to spice, scrape out every bit of the white membrane—it holds most of the heat.

2. Make the Creamy Filling

In a mixing bowl, combine softened cream cheese, shredded cheddar cheese, cooked bacon bits, garlic powder, onion powder, and a pinch of salt and pepper. Mix until smooth and well combined.
Substitution tip: Swap cheddar for pepper jack if you want extra kick, or mozzarella for a milder version.

3. Stuff the Peppers

Spoon the filling generously into each pepper half. Don’t be shy—these are meant to be loaded. Smooth the tops slightly so they bake evenly.

4. Bake Until Melty

Arrange the stuffed peppers on your prepared baking sheet and bake for 18–22 minutes, or until the peppers are tender and the filling is hot and bubbly.
Mistake to avoid: Overbaking will make the peppers collapse and release water—pull them once they’re just tender.

5. Add Final Touches

Sprinkle with chopped green onions or fresh parsley right before serving. Let them cool for 3–5 minutes so the filling sets slightly.

Storage & Serving Tips

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheating: Warm in the oven at 350°F for best texture. Microwave works, but the peppers soften more.

Serving ideas: Serve as an appetizer, party snack, or pair with a simple salad for a low-carb meal.

FAQs

Can I make these ahead of time?
Yes, assemble them up to a day in advance and bake when needed.

Are these very spicy?
Removing seeds and membranes keeps the heat moderate.

Can I freeze stuffed peppers?
They can be frozen unbaked, but texture is best fresh or refrigerated.

What cheese works best besides cheddar?
Pepper jack, mozzarella, or a Mexican blend all work well.

Can I make them vegetarian?
Absolutely just skip the bacon or replace it with sautéed mushrooms.