Easy Bacon Jalapeño Poppers are a flavorful, low-carb appetizer recipe, assembled in minutes. Jalapeños are filled with cream cheese, shredded cheddar cheese, bacon, and spices, then baked in the oven.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
Cut the stems off your jalapeños, then slice each pepper in half lengthwise. Remove membranes and seeds with a spoon.
In a bowl, add cream cheese, shredded cheddar cheese, bacon pieces, salt, pepper, paprika, and garlic powder. Mash together until combined.
Fill all jalapeño halves with cheese filling and place onto prepared baking sheet.
Bake for 18-22 minutes, or until tops and edges begin to brown slightly and jalapeños are cooked through. Remove from oven and serve immediately.
12 ounces jalapeños = about 6 large or 10-12 small peppers
Jalapeño poppers can be made 1-2 days ahead and stored (unbaked) in a sealed container in the refrigerator.
To freeze, assemble as directed, then lay your uncooked poppers out on a baking sheet lined with parchment paper. Freeze until solid, then store in an airtight container or freezer bag until ready to use. If baking from frozen, expect to add 3-5 minutes to your baking time.
Cream cheese can be light or full fat. Sharp cheddar can be substituted with pepper jack or monterey jack cheese.