Bacon Wrapped Stuffed Jalpenos

Bacon Wrapped Stuffed Jalpenos

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  • Prep Time


  • Total Time


  • Servings



  • 16

    fresh jalapeno peppers

  • ½

    cup shredded cheddar cheese

  • 4

    oz. cream cheese, room temperature

  • 1

    cup chopped chicken breast

  • ½

    c frozen corn, thawed

  • 1

    tsp chili powder

  • 8

    slices bacon, cut in half

  • ¾

    c pinto beans, drained and mashed (optional)


Cut a lengthwise slit down center of each pepper. Cut a crosswise slit at top of each pepper to form a tablespoon. Remove seeds, leaving pepper intact. Combine cheddar cheese, cream cheese, chopped chicken, corn and chili powder in a bowl. Spoon 1 1/2 tablespoons of mixture into each pepper. Fold half a bacon slice around each pepper. Secure with wooden picks. Bake at 400 degrees for 35 minutes or until back is cooked through. Be sure to line a rimmed baking sheet with parchment paper. Note: Peppers can be stuffed up to one day ahead, stored covered in refrigerator....and then baked.


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