Bacon Wrapped Stuffed Jalapenos

This is a major crowd pleasure, y’all.  They have just enough kick without having to rescue to a large glass of milk.

Bacon Wrapped Stuffed Jalapenos


  • 12 Jalapeno peppers
  • Reduced fat cream cheese
  • Pesto
  • Package of bacon


  1. Preheat oven to 375.
  2. Mix together cream cheese and pesto.  This is touch-and-go depending on how much pesto flavor you want.  I use almost an entire package of cream cheese and a few tablespoons of pesto.
  3. Cut bacon in half while still in package.  (Trust me, it’s so much easier this way.) Pre-cook bacon only slightly if you want to avoid the peppers being in the oven for much longer.  A good indicator is to not let the bacon curl up too much, because you’ll need the surface area of the bacon to wrap around the peppers fully.
  4. Cut peppers in half and de-seed and de-rib, leaving just the pepper shell.  (If you want them spicy, keep a rib or two in those little guys.)
  5. Fill peppers with cream cheese-pesto mixture level with the top of the pepper.
  6. Wrap peppers in bacon, using the filling as “glue” for the bacon.  No toothpicks are necessary, which is awesome and time-saving.
  7. Cook peppers in pven for 30-40 minutes, until bacon is fully cooked and peppers look toasty.

NOTE: For vegetarians, don’t wrap the peppers in bacon, and voila, cream cheese-pesto stuffed peppers!

Makes 24 stuffed peppers.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s