Low Carb Stuffed Jalapeno Poppers – Appetizer Recipe

April 17, 2008 · 16 comments

This easy low carb stuffed jalapeno appetizer poppers recipe with a nice “bite” came from Megan, as many of my best recipes do. She walked in one day with a whole plate of them and said, “try these”. Mmmmm, she knows that if she keeps bringing me her goodies, I’ll keep making her pans of blonde brownies with Heath pieces and white chocolate chips – it’s a little deal we have worked out. Next-door neighbors who love to cook as much as we love to eat…life is good.


  • 8-10 large jalapenos – local & organic is best
  • 2-8 oz. cream cheese – sometimes I’ll make my own raw milk cream cheese – it’s so easy. First you make raw milk yogurt, then just strain it through a cheesecloth. (I tie mine to a knob above my counter, and the whey drains into a bowl underneath.) After the whey drains out, what’s left in the cheesecloth is cream cheese! It was so exciting the first time I did it and it tasted just like store-bought! (How sad that I was excited about that fact, it shows how warped I am!)
  • 1 cup cheddar cheese – I use organic
  • 1/4 to 1/2 t. garlic powder (to your taste)
  • 1/4 to 1/2 t. sea salt (to your taste)
  • 1 1/2-2# hickory smoked bacon – best from a local farmer who raises grass-fed animals

Split jalapenos in half lengthwise and remove the seeds. Mix cream cheese and cheddar together, add garlic and sea salt. Stuff the peppers very full, wrap with a piece of bacon (or add pieces to the mixture if you’d rather), and place in a baking dish. Bake at 450* about 30 minutes, or until bacon is crisp.

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    { 9 comments… read them below or add one }

    1 Julie April 18, 2008 at 3:58 am

    My mouth is watering already! Thanks for this recipe.


    2 Kelly January 14, 2011 at 3:08 pm

    We made bacon wrapped jalepeno poppers for our Christmas Day progressive dinner with in laws. So yummy! Planning to try the one with liver.


    3 %kelly the kitchen kop% via Facebook November 19, 2011 at 11:15 pm

    we love those too!


    4 Lisa Wallen Logsdon July 19, 2012 at 8:35 pm

    I just wanted to say, I made these while camping in my RV with my husband and they are the best poppers I’ve ever eaten! I didn’t wrap the bacon but cut it small and laid the pieces all over the tops and of course I cut the recipe in half just for the two of us and we still have some left overs. Hubby thinks they will be excellent cold, we’ll see, LOL! Great recipe, a real keeper!


    5 Coral September 5, 2013 at 11:35 am

    It looks like the bacon has been added to the filling in the photo above, rather than being used to wrap the pepper. That might work out better, anyway…


    6 KitchenKop September 5, 2013 at 2:23 pm

    Yes, I do it both ways, I should adapt the recipe, thanks for the nudge!



    7 Corrie January 29, 2014 at 5:45 pm

    Sorry, I’m not much of a cook, so this might be a stupid question…if I want to do pieces of bacon, like the photo, should I cook the bacon before hand? or do you cut up raw bacon and put the pieces in the cream cheese mixture?


    8 KitchenKop January 30, 2014 at 10:53 pm

    Hi Corrie,

    You’d want to cook the bacon first – I’ll fix that in the post too, thanks for bringing it to my attention! (Not a stupid question at all!)



    9 KitchenKop January 30, 2014 at 10:55 pm

    Hi Corrie,

    Not a stupid question at all! I should’ve put that in the post and will go fix it now.

    You’ll want to cook it first.



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