Cheese & Bacon Stuffed Jalapeños

Cheese and Bacon Stuffed Jalapeños | The Spicy Bee

What a crazy week ahead of me! I expected Ktams to be out of town all week so I made all of these plans to keep busy, and then his trip was rescheduled. Now I’m backpedaling so I can spend more time around home with him. I can tell you I’ve got a fun happy hour at Andina coming up, and then the Portland Bloggers Event this Saturday!!

I’ve got to keep my readers’ bellies full though! Today I bring you what is becoming a go-to appetizer for grill season: Cheese and Bacon Stuffed Jalapeños. Y-U-M. What could be better than cream cheese, Colby Jack, bacon, and peppers!?

Cheese & Bacon Stuffed Jalapeños


  • 1 package jalapeños (if you shop at Trader Joe’s) otherwise approximately 6-8 large, straight jalapeño peppers
  • 2-3 slices of Colby Jack or sharp cheddar cheese (depends on the size of the jalapeños), cut into strips
  • 3-4 slices bacon, cooked
  • 2-4 oz cream cheese (again, depending on your pepper size)
  • Toothpicks (optional)
  • Jalapeño stand


Wash and core your peppers. Many stands come with a corer, but it is only helpful if you’ve picked large enough peppers! This can prove challenging depending on the season. If you can’t use the corer, I suggest a paring knife and a careful set of hands to cut out the insides (it’s really easier than it sounds). Rinse out the inside of the pepper and (using a knife) spread in a healthy dollop of cream cheese. Follow that up with as much bacon as you deem necessary (I like 1/2-3/4 a piece per pepper), then finish it off with your sliced cheese. Repeat until all of your peppers are brimming with cheese and bacon. If you do end up with peppers that aren’t quite the right size for your stand there’s an easy little cheat that Ktams came up with–simply stick a toothpick through about a half inch from the tops! See the picture below for a visual. Grill the peppers for 20-25 minutes or until they darken slightly and the cheese is fully melted. This recipe serves 2-4 people depending on their affinity toward grilled jalapeños, cheese, and bacon.
Surprisingly enough this recipe could range in heat from a 2 up to a 3 based on the freshness of the peppers. Approach with some caution if you’re looking for a very mild heat!

What would you stuff a jalapeño with?

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