Spicy Jalapeno Bacon Beef (Print Version)

Fiery jalapenos filled with creamy cheddar, wrapped in smoky bacon and ground beef for a bold appetizer.

# What You'll Need:

→ Jalapenos

01 - 12 large jalapeno peppers

→ Filling

02 - 4 oz cream cheese, softened
03 - ½ cup shredded sharp cheddar cheese
04 - 1 clove garlic, minced
05 - ½ teaspoon smoked paprika
06 - ¼ teaspoon ground cumin
07 - ¼ teaspoon salt
08 - ¼ teaspoon black pepper

→ Wrapping

09 - ½ lb ground beef
10 - 12 thin slices bacon
11 - 1 tablespoon Worcestershire sauce
12 - ½ teaspoon chili powder

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Slice each jalapeno in half lengthwise and carefully remove seeds and membranes, wearing gloves for safety.
03 - In a medium bowl, mix cream cheese, cheddar cheese, minced garlic, smoked paprika, cumin, salt, and black pepper until smooth.
04 - Spoon the cheese mixture into each jalapeno half, pressing gently to fill evenly.
05 - Combine ground beef with Worcestershire sauce and chili powder. Divide mixture into 12 equal portions.
06 - Flatten each beef portion and wrap around the stuffed jalapeno halves, fully covering the filling.
07 - Wrap each beef-covered jalapeno with one slice of bacon, securing with a toothpick if needed.
08 - Place poppers seam side down on the prepared baking sheet.
09 - Bake for 20 to 25 minutes until bacon is crispy and beef is cooked through.
10 - Allow poppers to cool for 5 minutes before serving.

# Expert Tips:

01 -
  • They taste like you spent hours in the kitchen, but they come together in less than an hour from start to finish.
  • The combination of creamy, spicy, smoky, and savory hits every craving at once—it's genuinely hard to eat just one.
  • They work as party snacks, game day bites, or even a low-carb dinner option that actually feels indulgent.
02 -
  • If you don't remove enough seeds and membranes, you'll end up with poppers that are almost inedible in their heat—and not in a fun way. Take your time with this step.
  • Cold filling mixed with hot beef can cause the peppers to split; let your cream cheese come to room temperature and don't overstuff, or work quickly so the cheese stays cool.
  • Bacon cooks faster than beef, so if your bacon looks done but the beef feels soft, cover the pan loosely with foil and give it another 3–5 minutes.
03 -
  • If you want serious heat, leave a few seeds in the pepper or add a dash of hot sauce to the cheese filling—but start small because the heat builds.
  • Worcestershire sauce is your secret weapon in the beef; it adds umami depth that makes people wonder what you did to make them taste so good.

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