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.

Course Appetizer

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 25

Total Time 45

Servings people

Calories 202kcal

Author Rebecca Taig

Ingredients

12 fresh jalapeño peppers, slice in half length-wise and de-seed
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
4 ounces grated cheddar cheese, or 1 cup of shredded cheese
2 tablespoons red onion, finely minced
1 tablespoon fresh parsley, finely minced
1 teaspoon minced garlic
½ teaspoon salt
¼ teaspoon black pepper
12 slices bacon, cut in half

Instructions

Preheat oven to 400°F. Line a large baking sheet with parchment paper. Place a baking rack on top of the baking sheet. Set aside.
Prepare the jalapenos. Cut the jalapeño peppers in half lengthwise. Remove the seeds and center membrane.
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.
Fill the jalapenos. Spoon the cheesy filling equally among all jalapeño halves.
Wrap with bacon. Cut each strip of bacon in half, and then wrap one-half of bacon around each cheese-filled jalapeño. Stick a toothpick through the center to ensure the bacon stays in place
Bake. Place the jalapenos on top of the baking rack. Bake for 25-28 minutes or until the bacon is crisp. You can use the broiler for the last minute or two to crisp them up.
Serve. Immediately plate the jalapeno peppers and serve.

Notes

To make in advance: Jalapeño peppers can be stuffed and wrapped 1 day in advance. Refrigerate until ready to bake.

To store: Cover and store leftovers in an airtight container in the refrigerator for up to 4 days.

To 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.

To 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.

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