If you are frantically searching for an appetizer recipe, look no further. These simple pepper poppers only have six ingredients, but they pack a punch. Wrapped in bacon and topped with brown sugar, they turn out a little sweet, with a subtle spicy kick. Most of all, they’re delicious.
This recipe can be adjusted easily depending on how many poppers you want to make. If you absolutely cannot handle anything spicy, this recipe can work for you, too. Just swap out the jalapeños for mini sweet bell peppers and axe the cayenne. Serve the pepper poppers warm and make sure to have plenty of napkins on hand, because they can get sticky.
Bacon-Wrapped Pepper Poppers
- Prep Time:30 minutes
- Cook Time:20-30 minutes
- Total Time:1 hour
- Servings:10 servings
- 5 jalapeños
- 8 oz cream cheese
- 1/3 cup shredded sharp cheddar cheese
- 5 pieces of bacon
- 1/2 cup brown sugar
- 1 tablespoon cayenne pepper
Mix together brown sugar and cayenne pepper in a bowl. Set aside.
In another bowl, combine the cream cheese and the shredded cheddar.
Slice the jalapeños in half. Clean out the seeds and the white part. Wear gloves to avoid setting your fingers on fire.
#SpoonTip: The white part is called the pith, and it’s the spiciest part of the pepper.
Cut the bacon slices in half, right down the middle.
Fill each halved jalapeño with the cheese mixture. Make sure the mixture isn’t overflowing over the top of the peppers, but don’t be stingy with it either.
Wrap the jalapeños with the bacon slices so they make little bacon blankets.
Dip the bacon-blanketed peppers in the brown sugar/cayenne mixture. Really coat them so they caramelize in the oven.
Place the prepped peppers on a cooling rack on top of a baking sheet. This will make sure the bacon cooks evenly and doesn’t get too greasy.
Pop the peppers in the oven at 350°F. Bake them for 20-30 minutes, or until the bacon cooks to your liking.
#SpoonTip: Once you start to smell the bacon, peek at the poppers to make sure they aren’t burning.