Bacon wrapped Jalapeno Poppers

Teresa P


This popper can be made two ways hot and spicy OR even a baby can eat it mild.

For Mild- Use mild pork sausage and scrape the peppers clean of seeds and membranes.

For Hot and Spicy- Scrap the seeds out but leave the membranes and use Hot Or Medium Pork sausage (Per level of desired heat).

I hate hot stuff and even I can eat the mild version!!! Excellent finger food for a party or holiday get togethers!Enjoy!!!

★★★★★ 1 vote
Varies but a lot of people
50 Min
45 Min


2 lb
jalapenos, fresh
1 pkg
bulk pork sausage, uncooked
16 oz
cream cheese, room temperature
16 oz
cheddar cheese, shredded
2 pkg
bacon, uncooked
1 bottle
ranch dressing


1Prep peppers WEARING GLOVES!!!. Cut peppers in halves length wise (leave on stems). Scrap out all the seeds and membranes. (leave membranes for a hot popper)
2Rinse peppers in cool water. This makes sure the peppers are cleared of the seeds.
3Mix together cream cheese, raw pork sausage, and cheddar shreds in a large bowl.
4Scoop mixture into each pepper half (should be heaping)
5Preheat oven 450 degrees. ( This step is not necessary if cooking on grill)
6Cut bacon in to halves width-wise
7wrap each half with bacon and stab with tooth-pick to hold together.
8Place mixture side up on a baking rack inside a cake pan. (If using a grill, put directly on grill racks.)
9Bake till bacon looks crisp and fully cooked.
10Let set to cool (just long enough they will not burn guest fingers)
11Serve with Ranch Dressing!!! Yummm!!!

About this Recipe

Course/Dish: Other Appetizers