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Bacon Wrapped Cheese Stuffed Jalapeno Peppers

Updated on April 5, 2014

Pepper Assembly

Hollow them out.
Hollow them out. | Source
Stuffing them.
Stuffing them. | Source
Wrap them.
Wrap them. | Source
Cook them.
Cook them. | Source
Eat them.
Eat them. | Source


  • 14 Large Jalapeno Peppers, Fresh
  • 1 Package Lil' Smokies Sausages
  • 1 Can Cheez Whiz, Yes, Cheez Whiz
  • 7 Strips Bacon, Thin Sliced

Cook Time

Prep time: 1 hour
Cook time: 1 hour 30 min
Ready in: 2 hours 30 min
Yields: 14 Stuffed and Wrapped Jalapenos

Easy Stuffed Jalapeno Peppers

Here's another fine recipe for your smoker, it is simple and a great snack or appetizer for the main course.

Maintaining temperature is not a crucial factor in this cook but a 325 F is recommended to get a crisp on the bacon. While I may not have invented this idea, I did put this one together. At least I haven't heard of anyone else doing it this way so I will take credit until disproved.

Instructions are below. See pictures for more help.

Peppers and Bacon

You will need 14 large size jalapeno peppers. I like 14 because 12 is lame and the cook needs two for sacrificial taste testing. Also while you are picking out the produce, go immediately to the latex glove aisle and get some non powder gloves to protect those nose pickers while cleaning out the pepper seeds.

Get your charcoal started in the charcoal chimney before you prep the peppers.

Once you have the peppers washed off and are ready to begin cleaning them, put on the gloves.

Stuffed Peppers Pole

5 stars from 1 rating of Bacon Wrapped Stuffed Jalapenos

On Your Way to Pepper Panic

  1. When you have on the gloves, and I stress the gloves because we all learn from those who have experience, begin cleaning out the pepper by laying on the counter observing where it wants to sit balanced. When the balance point is determined slice a lid off the top of the pepper from the stem end to the point. You should have an inch wide slot looking into the pepper. Keep the lid with the pepper it came from for later.
  2. On the stem end insert the knife tip into the point closest to the stem then rotate the pepper carefully cutting through the membrane without piercing the bottom skin. Then slice the knife down the inside membrane on the left and right from the stem end to the point. You should be able to pop the majority of the insides out. Once the insides are out get a regular spoon and scrape the remaining undesired stuff out. The more you remove the more mild the pepper will be in the end. But don't fool yourself, some will still burn your face off if not done properly.
  3. Now you have the insides cleaned out and rinsed off any stubborn seeds and membrane matter you are ready to begin the stuffing. Set the peppers on a tray or cookie sheet that will fit on your grilling surface to lessen the amount of moving them around after you get them stuffed. Once the peppers are in place get out the Cheez Whiz and fill the peppers a quarter full.
  4. Next insert the Lil' Smokies Sausages into the Cheez Whiz bed and cover with you favorite cheese, I like sharp cheddar. Then sprinkle on some Cajun Spice mix that you like and put the lids back on the pepper and get them seald as tight as you can.
  5. Cut seven pieces of bacon in half and wrap around the peppers. give the extra bacon strip to that dog at your feet. Sprinkle on a generous amount of black pepper and you are ready to cook. Set up your fire to indirectly cook the Stuffed Peppers for about an hour and a half or until bacon gets crisp.


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    • Ole Number One profile image

      Tim Hyde 6 years ago from Louisiana

      They are worth the trouble for sure.

    • Wesman Todd Shaw profile image

      Wesman Todd Shaw 6 years ago from Kaufman, Texas

      I think that I just decided that I your thinking, and your style of food!

    • pharmacist profile image

      Jason Poquette 6 years ago from Whitinsville, MA

      These I HAVE to try! Just printed the page. Thanks man!!