Smoked Jalapeño Poppers Stuffed with Cheddar and Bacon

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Spicy jalapeños stuffed with sharp cheddar cheese and crispy bacon, smoked to perfection for a smoky, cheesy appetizer. This recipe, ready in about 80 minutes, turns jalapeño peppers, sharp cheddar cheese, shredded, cream cheese, softened into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 150 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 large jalapeño peppers
• 1 cup sharp cheddar cheese, shredded
• 4 oz cream cheese, softened
• 6 bacon strips, cooked and chopped
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1.5 cups apple wood chips

Instructions

1. Step 1: Slice 12 large jalapeño peppers in half lengthwise and carefully remove seeds and membranes using a small spoon. In a bowl, combine 1 cup shredded sharp cheddar cheese, 4 oz softened cream cheese, 6 cooked and chopped bacon strips, 1 tsp garlic powder, and 1 tsp smoked paprika.
2. Step 2: Fill each jalapeño half generously with the cheese and bacon mixture, pressing lightly to pack the filling.
3. Step 3: Soak 1.5 cups apple wood chips in water for 30 minutes. Preheat smoker to 225°F and add wood chips.
4. Step 4: Place stuffed jalapeños on the smoker rack, skin side down, and smoke for 1 hour or until the peppers are tender and the cheese filling is melted and bubbly.
5. Step 5: Remove and let cool for 5 minutes before serving warm as a smoky, spicy appetizer.