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Grilled Stuffed Jalapeño Poppers

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These Grilled bacon Jalapeño poppers are SO YUMMY! They’re stuffed with cream cheese , chives, cheddar cheese, and applewood bacon. Throw them on the grill for your next party!

Stuffed Grilled Jalapeno Poppers in a white serving dish.

For years, I’ve been making my traditional Grilled Bacon Wrapped Jalapeño Poppers! They are delicious…but…(you knew there had to be a “but”) have to have the Fire Department on Standby to put the flames out from all the bacon grease that drips down from the cooking bacon.

After years of being on “firefighter” Duty, holding the water bottle, while the husband risked 3rd degree burns from grilling peppers wrapped in flammable bacon… I thought to myself… What if we cook the bacon beforehand and then crumble it on top?!!”. Baaa-zinga!

The heaven’s opened and the grilling angels sang! My husband kissed me! I was declared a “Genius”, and all was right with the world!

I think it’s fair to say, that this is going to be the “forever” Grilled Bacon Stuffed Jalapeño Popper Recipe at this Nest. What’s even better is that they can be made a day or two ahead of time, covered in plastic wrap, ready to go on the grill! I love a make ahead recipe that makes entertaining easier!

Let’s get Poppin’…

How To Make Grilled Stuffed Jalapeño Poppers

List of Ingredients:

  • 12 medium Jalapeño’s
  • Cream Cheese with Chive and Onions (7.5 oz) container
  • 1/2 cup shredded mild cheddar cheese
  • 6 slices, cooked, and crumbled applewood bacon

Preparing Jalapeño Peppers

Using a sharp knife carefully cut each Jalapeño in half lengthwise.

TIP: You may want to wear latex gloves while preparing the Jalapeño peppers to prevent the hot oils within the peppers from absorbing into your skin.

Jalapeno peppers cut lengthwise with seeds exposed.

Using the tip of a teaspoon, beginning at the top of the pepper, nearest to the steam, scrape the seeds out of each pepper. Run the tip of the spoon down the inside of each pepper. Carefully remove the seeds and place in a trash bag.

TIP: The majority of the “heat”, in most peppers, comes from the seeds. Removing the seeds helps to remove a lot of the heat associated with them, but not all. Be very careful not to touch your eyes or skin while handling hot peppers.

Place the peppers on a baking sheet.

Jalapeno Peppers scraped clean and placed on a baking sheet.

…Stuffing the Jalapeño Peppers for Grilling

The beauty of this recipe is there is no “pre-mixing” of the filling ingredients thanks to flavored cream cheese! It works beautifully in this Popper Recipe! I use the chive and onion. If you like “flame throwing” heat, you could use jalapeño cream cheese for that extra little kick!

Fill each hollowed out jalapeño pepper with about a half a tablespoon of softened chive and onion cream cheese. Don’t be afraid to over stuff them a bit. Place stuffed peppers back on baking sheet.

jalapeno peppers stuffed with cream cheese on a baking sheet.

Top each stuffed pepper with a hefty sprinkle of crumbled bacon. Using your fingertips gently push the bacon into the cream cheese.

TIP: If you are making them a day ahead of time this is where you will want to cover your tray with saran wrap and store in the refrigerator until ready to grill. They can be made at least 2 days ahead of time.

Jalapeno peppers stuffed with cream cheese and bacon crumbles on a baking sheet.

Prepare your grill:

For gas grills, heat the grill with the burners set to high for 10 minutes to preheat the cook top. When ready to grill, turn the heat down to medium. Brush the grates with oil to prevent the peppers from sticking.

CAUTION: Do NOT spray the grill with cooking spray as it can cause flames to spike and jump making it a safety hazard! Always brush the grates with a long handled brush to make grilling easier and safer.

Grilling the poppers:

Using long handled tongs, place the poppers on the grates vertically, across the grates, so they don’t fall through the slats. If any of the poppers are leaning to one side, or another, lean it up against a neighboring pepper. Let ’em get cozy! This will prevent the cream cheese from sliding out of the pepper to the darken depths below!

Grill until the poppers are seared on the bottom and the cream cheese filling is hot and beginning to bubble. About 10 minutes. The peppers should be slightly tender as well.

Using tongs and a spatula in tandem scoop the popper from the grill and transfer to a serving platter or baking dish. I recommend a low rimmed baking dish as it makes the next step easier.

Serving the Jalapeño Poppers

Top each popper with shredded cheddar cheese. Place poppers in the broiler for 2–3 minutes until cheese is melted and bubbly. Remove from the oven, using oven mitts…PLEASE…and serve immediately.

TIP: If using oven safe bakeware you can also set the dish directly on your grill, close the lid for 1–2 minutes and remove wearing grilling mittens.

Bacon Stuffed Jalapeno Poppers in baking dish.

There you have it! Everything you love about the traditional bacon wrapped poppers, but without the risk to life, limb, and eyebrows!

These BBQ Poppers are loaded with flavor and the perfect beginning to any summer meal!

Other Favorite Appetizer Recipes

Happy Nesting Friends!

Photo of Norine from Norine's Nest and Signature.
Yield: 6 servings

Grilled Stuffed Jalapeño Popper Recipe

Bacon Stuffed Jalapeno Poppers in baking dish.

These Grilled bacon jalapeno poppers are SO YUMMY! They're stuffed with cream cheese , chives, cheddar cheese, and applewood bacon. Throw them on the grill for your next party!

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes


  • 12 medium Jalapeño's
  • Cream Cheese with Chive and Onions (7.5 oz) container
  • 1/2 cup shredded mild cheddar cheese
  • 6 slices cooked & crumbled applewood bacon


  1. Slice jalapeno's in half lengthwise. Use a spoon to scrape out the middle of each pepper removing the seeds.
  2. Stuff each pepper with spreadable onion and chive cream cheese. Sprinkle the top of each pepper with bacon crumbles. Press bacon into the cream cheese of each pepper. Note: If making ahead of time this is where you will want to cover the peppers and store up to two days.
  3. To Grill: Preheat grill on High for 10 minutes. Reduce heat to medium. Place the stuffed peppers vertically on the grill so they don't fall through the slats. Grill until cheese is bubbling and peppers begin to soften.
  4. Using tongs and a spatula in tandem, remove peppers from the grill. Place in shallow baking dish, or baking sheet, and sprinkle with shredded cheddar cheese.
  5. Place in oven, on broil for 2 minutes or until cheese is melted. If using oven safe bake ware the peppers can be placed on the grill with the cover closed for 1-2 minutes until the cheese is melted. Remove from the grill with grill safe mittens so as not to burn yourself.
  6. Serve immediately.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 75Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 115mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 4g

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