Gluten-Free Jalapeno Poppers Wrapped in Bacon

These gluten-free jalapeno poppers are the perfect party appetizer! Creamy cheese filling wrapped in crispy bacon and baked to perfection.

Jump to:

• Why You'll Love This Gluten-Free Jalapeno Popper Recipe
• Gluten-Free Jalapeno Popper Ingredients
• Ingredient Notes
• Top tip
• How To Make Gluten-Free Jalapeno Poppers Wrapped In Bacon
• Substitutions & Variations
• Expert Tips
• Storage
• FAQ
• Recipe
• Reviews

Bacon-wrapped jalapeño poppers are a favorite gluten-free appetizer to serve during football season. Perfect for any game day, Super Bowl party, or dinner party, this easy recipe will have people begging for more. Baked to perfection and no deep frying needed! These spicy peppers have just the right amount of heat, filled with a garlic cheddar cream cheese mixture, and wrapped in a slice of crispy salty bacon. They are beyond delicious, it’ll be hard to stop at just one.

You can serve these alongside my other classic appetizers including Classic Deviled Eggs, Bacon-Wrapped Stuffed Dates With Goat Cheese, Honey Mustard Chicken Wings, Honey Garlic Baked Chicken Wings, and Honey Lemon Pepper Chicken Wings.

Why You'll Love This Gluten-Free Jalapeno Popper Recipe

• Assemble in advance: If you’re hosting guests and don’t have time to prep the day of, you can assemble the stuffed jalapeños the day before and bake right before serving.
• Gluten-free, low-carb, keto jalapeno poppers:  There are no bread crumbs in this recipe, so if you are watching your carbs, these gluten-free jalapeño poppers are the perfect appetizer to make.
• Easy to make: Only 20 minutes of prep time and 25 minutes in the oven. Simple ingredients, bursting with flavor.

Gluten-Free Jalapeno Popper Ingredients

Ingredient Notes

• Jalapenos:   Look for fresh jalapenos of medium size. I like to remove all the seeds from the jalapeño pepper since they carry a lot of heat. Don't forget to use gloves!
• Cream Cheese: The rich creamy filling is a mixture of cheddar and cream cheese. Make the cream cheese softened to room temperature so that it's easier to work with. 
• Cheddar Cheese: Shredded or grated sharp cheddar cheese gives this jalapeno popper recipe a classic flavor, but you can use any melting cheese you like, such as pepper jack or mozzarella.
• Red Onion: A refreshing crisp flavor with every bite.
• Minced Garlic: Fresh garlic adds tons of flavor and texture to the filling. You could also use a ½ teaspoon of garlic powder instead. 
• Parsely: Adds a pop of color and flavor to the filling. You can also use cilantro.
• Salt and Black Pepper: Helps bring the filling flavors together.
• Bacon: Crispy bacon slices make everything better. Look for thin-cut slices of bacon to wrap around the pepper easily.

How To Make Gluten-Free Jalapeno Poppers Wrapped In Bacon

Preheat oven to 400°F. Line a large baking sheet with parchment paper. Place a baking rack on top of the lined baking sheet. Set aside.

1. Prepare the jalapenos. Cut the jalapeño peppers in half lengthwise. Remove the seeds and center membrane.
2. Make the filling. Combine the softened cream cheese, grated cheddar cheese, minced garlic, diced red onion, parsley, salt, and black pepper in a medium-sized bowl. Using a rubber spatula or spoon, stir until combined.
3. Fill the jalapenos. Spoon the cheesy filling equally among all jalapeno halves.
4. Wrap with bacon. Cut each strip of bacon in half, and then wrap one-half slice of bacon around each cheese-filled jalapeño half. Stick a toothpick through the center to ensure the bacon stays in place.
5. Bake. Place the jalapenos on top of the baking rack. Bake for 25-28 minutes or until the bacon is crisp and golden brown. You can use the broiler for the last minute or two to crisp them up.
6. Serve. Immediately plate the jalapeno peppers and serve.

Substitutions & Variations

This recipe is gluten-free and keto-friendly.

• Vegan + Dairy-Free: To make vegan jalapeño poppers, skip the bacon, use vegan cream cheese and plant-based shredded cheese.
• Cheese: Use your favorite melty cheese, such as white cheddar, pepper jack, mozzarella, or Mexican-style cheese.
• Spices: Add a pinch of smoked paprika for a smokey-flavored filling.
• Herbs: Use cilantro instead of parsley.
• Onion: Replace the red onion with yellow onion, white onion, or green onion.
• Mini Sweet Peppers: If jalapenos are too spicy for you or your guests, you can replace them with mini sweet peppers.

Expert Tips

• Avoid overfilling the jalapenos, otherwise, you risk a large amount of the cream cheese filling spilling out of the peppers.
• Broiling the peppers at the end for 1-2 minutes creates extra crispy jalapeño poppers.
• Grating a block of cheddar cheese and weighing it out to 4 ounces on a food scale gives, in my opinion, a better texture to the mixture.
• Using a wire rack will help ensure the jalapenos stay crisp by having the grease from the bacon drip onto the parchment paper.
• Wear gloves when handling jalapenos to avoid burning your hands.

Storage

• Make in advance: Jalapeño peppers can be stuffed and wrapped 1 day in advance. Refrigerate until ready to bake.
• Store: Cover and store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat: Place the jalapeno poppers on a lined baking tray and reheat in a preheated oven at 350°F for 6-8 minutes, or until warmed through.
• Freeze: You can assemble and freeze the stuffed jalapeno peppers for up to 2 months in advance. Thaw overnight in the refrigerator and bake as directed.

FAQ

Recipe