Smoky bacon, creamy cheeses, and spicy peppers merge perfectly in these bacon-wrapped jalapeño poppers that are perfect for the grill or oven broiler.
For ease of wrapping your stuffed jalapeños with bacon, I recommend that you search for bacon that is relatively thin and has a straight shape (not too wavy).
1. If using a charcoal grill, set it up for indirect heating and heat to approximately 250 degrees Fahrenheit. You can add some applewood chunks for flavor right before smoking the poppers. If using a pellet grill, set the temperature now to 250 degrees, using applewood pellets.
2. Combine softened cream cheese, shredded pepper jack cheese and diced pepperoni in a medium-sized mixing bowl.
3. Using a spoon, fill the halved and cleaned jalapeños with the cheese mixture. Dome the cheese mixture a little bit over the surface of the jalapeño (but not too much or it will spill out when cooking).
4. Wrap each filled jalapeño half with a slice of bacon, trying not to overlap the bacon too much so as to ensure even cooking of the bacon. Secure the bacon to the jalapeño with 1-2 toothpicks.
5. Place the stuffed jalapeño "poppers" directly on your grill (over indirect heat) and heat until bacon is cooked and peppers are soft (typically 30-45 minutes).
The poppers can be made a day in advance, if you choose. Store prepared poppers in the refrigerator, in a covered bowl or large resealable bag.