Bacon-Wrapped Jalapeño Poppers
for the Grill

Smoky bacon, creamy cheeses, and spicy peppers merge perfectly in these bacon-wrapped jalapeño poppers that are perfect for the grill or oven broiler.

Smoked bacon-wrapped jalapeno poppersSmoked bacon-wrapped jalapeño poppers

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).

Supplies needed: 

  • Charcoal and applewood chunks or applewood pellets
  • Toothpicks


  • 6 medium sized jalapeños (cut in half lengthwise and remove the seeds and ribs but not the stems)
  • 1 package of cream cheese, softened
  • 1 cup of shredded pepper jack cheese
  • 10-13 pieces of pepperoni, diced
  • 6 pieces of bacon, cut in half to make 12 shorter pieces (see note above)
Ingredients for bacon-wrapped jalapeno poppers


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.

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