Jalapeno Pepper Poppers Recipe (Cream Cheese & Bacon)

Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper so the bacon doesn’t stick.

Slice the jalapenos lengthwise. Scoop out the seeds and white ribs with a spoon; remove more ribs if you want less heat.

In a bowl, mash the cream cheese until smooth. Stir in cheddar and Monterey Jack, then season with salt, chili powder, and garlic powder.

Spoon the mixture into each jalapeno half. Spread it to the edges without overfilling so it stays in place while baking.

Wrap each filled jalapeno with a half slice of bacon. Place seam-side down on the baking sheet; use a toothpick if needed.

Bake for 18–22 minutes, until the bacon is browned and the filling is bubbling. Timing can vary slightly by oven.

Let them rest for about 5 minutes— the filling will be very hot—then serve warm.