Next time you’re hosting a get-together, whip up a batch of these baked Sausage Stuffed Jalapenos Wrapped in Bacon and just wait for the compliments! These loaded poppers are stuffed with a cheese and sausage filling, wrapped in bacon, and baked in just 20 to 25 minutes.
Looking for an idea for your next cookout, tailgate party, or starter for a casual meal? Put these Sausage Stuffed Jalapenos Wrapped in Bacon on your menu and just wait for everyone to ask for the recipe!
These things are just plain delicious. They’re like jalapeno poppers on steroids. I could eat the filling right by itself with a spoon, but scooped into a halved jalapeno, wrapped with bacon, and baked, it’s even better!
You’re going to really enjoy these! If sausage and cheese appetizers are your thing, you’ll also love my sausage balls with their two dipping sauces!
Recipe Snapshot: Sausage Stuffed Jalapenos Wrapped in Bacon
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12
Cuisine: American
Cooking Method: Stovetop/Oven
Primary Ingredients: Jalapenos, breakfast sausage, cream cheese, cheddar cheese, bacon
Skill Level: Easy
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What Makes This Recipe Special
These poppers are as good as an appetizer gets, and they come together with ingredients you can find at any grocery store. The prep takes about 20 minutes, and they bake in just 20 to 25 more, so you can have a hot platter ready in well under an hour.
The combination here is really outstanding. Sausage and cheese make a rich, savory filling, the jalapeños bring just enough heat, and the bacon wraps it all up and crisps in the oven. I mean… jalapenos and bacon in one bite? Enough said.
Ingredient Notes
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- Jalapenos – Choose firm, fresh jalapeños that are free of blemishes.
- Breakfast Sausage – You can vary the heat in the filling quite a bit depending on what sausage you choose. Pick from either mild, medium, or hot according to your taste. I would definitely not recommend a sage or maple sausage for this recipe; just stick to a plain pan sausage. Both Jimmy Dean and Tennessee Pride brands are excellent.
- Bacon – For best results, you’ll need a thin breakfast bacon such as Smithfield brand’s Hometown Original. Thick cut or market bacon is too dense and won’t cook at the same rate as the peppers.
- Sharp Cheddar and Cream Cheese – I often use extra sharp Cheddar for maximum flavor.
- Green Onions – You’ll be surprised how much a few green onions enhance the filling!
- Optional Garnish: sour cream or ranch dressing for garnish – The garnish is optional, but so tasty, and a little dairy helps to temper the heat. Besides, everybody loves something to dip, right?
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations
- We like our jalapeno poppers pretty mild, but if you want to crank up the heat, try using a spicy breakfast sausage in the filling. You can even add a pinch or two of red pepper flakes to take it up even higher.
- To make the recipe as mild as possible, substitute mini sweet peppers for the jalapenos.
- Try a totally different variation by substituting sweet Italian sausage and provolone for the Cheddar.
- Change up the flavor profile by using a pepper jack, Monterey jack, or Swiss cheese and adding fresh herbs like parsley, thyme, or basil.
How to Make Sausage Stuffed Jalapenos Wrapped in Bacon
STEP 1. Line a baking sheet with parchment paper or foil and set aside. Preheat the oven to 425 degrees.
STEP 2. In a medium non-stick skillet, cook the sausage and green onions over medium-high heat, breaking up the sausage as it cooks.
STEP 3. Remove the pan from the heat and add the cubed cream cheese and grated cheddar. Cover the pan and set it aside while you prepare the jalapeños. This will give time for the cheese to soften and melt, making it easier to combine with the sausage and onion mixture.
Pro Tip
The sausage I use for this recipe doesn’t render much fat. If you have a lot of fat in your pan, be sure to drain it off, and then return the sausage to the pan before proceeding with the recipe.
STEP 4. Split the jalapenos lengthwise and remove the seeds and membranes.
STEP 5. By this time, the cheeses should be nicely softened. Stir the sausage and cheese mixture until well combined.
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TIP: Prepping the Jalapenos
Use a sharp knife to cut each pepper end to end, then remove the seeds and membranes (unless you want to retain more of the pepper’s heat; then you’d leave some of the seeds). The easiest way to remove the insides of the jalapeños is by scraping it out with a spoon. If you have a grapefruit spoon (with the serrated edges), that works really well!
Also, be sure to wear gloves when working with jalapeños or other hot peppers if your skin is at all sensitive or if you tend to touch your face or eyes. You definitely do not want to get the oils on your hands and then transfer that to your eyes. Ouch!
STEP 6. Fill each jalapeno half with the sausage-cheese mixture.
STEP 7. Cut the bacon slices in half crosswise. Wrap each filled jalapeno half with a half slice of bacon and secure with a toothpick.
STEP 8. Place all the prepared jalapeños on the baking sheet and cook for 20-25 minutes or until the bacon is brown and crispy. If needed, place under the broiler for the last couple of minutes to finish browning the bacon.
These are great served with some sour cream or ranch dressing on the side to drizzle over or dip into.
Recipe Tips
- Don’t overfill the jalapeno halves. A mound of filling looks generous, but it will run out as the cheese heats up. Fill them just level with the top edge of the pepper.
- Use thin bacon. A thin, breakfast-style slice will crisp in the same time the peppers need to cook. Thick-cut bacon will still be soft when the peppers are done.
- Watch closely toward the end of cooking time. Ovens vary, and bacon can go from browned to burnt pretty fast at 425 degrees. Start checking at the 20-minute mark and use the broiler only for the last minute or two and only if the bacon needs a final crisping.
- Let the cheese mixture cool slightly before filling. Piping-hot filling is loose and tends to run. A few minutes off the heat firms it up enough to scoop cleanly into the peppers.
How to Serve
Include a small bowl of sour cream or ranch dressing for dipping with the poppers. The cool dairy tempers the heat and rounds out the richness of the sausage and bacon.
These poppers fit right in on a party spread alongside other handheld bites. I like to include them with my sausage muffins made in mini-sized muffin pans and a batch of flaky puff pastry cheese straws. For a game day or tailgate menu, they hold their own next to oven baked buffalo wings and warm turnip dip.
Storage and Reheating
Store any leftovers in a closed container in the refrigerator for up to three days. Sausage stuffed jalapenos may be reheated either in the oven at 250 degrees for about 10-12 minutes or in an air fryer at 300 for about 3-4 minutes.
Questions and Answers: Sausage Stuffed Jalapenos Wrapped in Bacon
- Are the finished jalapeno poppers very spicy?
It depends totally on the heat level of the peppers that you start with. Jalapenos are fairly low on the heat scale as peppers go. Removing the seeds and membranes really tamps down the heat, and they also mellow out as they cook. I’d advise you to try a cooked one before serving, especially to children, so you can tell guests what to expect as far as spiciness. It will vary each time you make this recipe. - What kind of bacon do you recommend for bacon wrapped poppers?
Use any brand you like, but don’t choose a thick-cut bacon for this. A thin, regular breakfast-style bacon is easiest to wrap around the peppers and also cooks in the same time as the peppers.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Sausage Stuffed Jalapenos Wrapped in Bacon
Ingredients
- 8 ounces breakfast sausage mild, medium, or hot
- 2 green onions sliced
- 4 ounces cream cheese cubed
- 4 ounces cheddar cheese grated
- 12 jalapeno peppers (12 normal size or 6 very large)
- 6 slices bacon
- Sour cream or ranch dressing optional (for dipping and drizzling)
Instructions
- Line a baking sheet with parchment paper or foil and set aside. Preheat the oven to 425 degrees.
- In a medium non-stick skillet, cook the sausage and green onions over medium high heat. Break up the sausage as it cooks. Drain the fat from the sausage and return the sausage to the pan.8 ounces breakfast sausage, 2 green onions
- Remove the pan from the heat, add the cubed cream cheese and grated cheddar. Cover the pan and set aside while you prepare the jalapenos.4 ounces cream cheese, 4 ounces cheddar cheese
- Split the jalapenos lengthwise and remove the seeds and membranes.12 jalapeno peppers
- Stir the sausage and cheese mixture until well combined. Fill each jalapeno half with the sausage-cheese mixture.
- Cut the bacon slices in half crosswise. Wrap each filled jalapeno half with a half slice of bacon and secure with a toothpick.6 slices bacon
- Place all the prepared jalapenos on the baking sheet and cook for 20-25 minutes or until the bacon is brown and crispy. If needed, place under the broiler for the last couple of minutes to finish browning the bacon.
- Serve immediately with sour cream or ranch dressing on the side.Sour cream or ranch dressing
Notes
- Choose firm, fresh jalapeños with no soft spots or blemishes.
- Wear gloves when seeding the jalapenos if your skin is sensitive or you tend to touch your face.
- Scrape out the seeds and membranes with a spoon; a serrated grapefruit spoon works especially well.
- For milder poppers, remove all the seeds and membranes. Leave some in if you want more heat.
- Use a thin, breakfast-style bacon. Thick cut is too dense and won’t cook in the same time as the peppers.
- Vary the heat by choosing a mild, medium, or hot breakfast sausage. Skip sage or maple sausage and stick with a plain pan sausage.
- If your sausage renders a lot of fat, drain it before adding the cheeses.
- Serve with sour cream or ranch dressing on the side. The dairy tempers the heat and gives everyone something to dip into.
- Store leftovers in a closed container in the refrigerator for up to three days. Reheat in the oven at 250 degrees for 10 to 12 minutes or in an air fryer at 300 degrees for 3 to 4 minutes.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Made these tonight for supper (yes, supper not dinner). Enjoyed them with a small salad. Always welcome around here!
425 is too high. I’m t cooks too fast. I’d try 350 for maybe 25 minutes. It literally started a fire on me lol
Interesting – never had that experience nor had anyone else report similar. They always turn out great for me.
Sounds great to me! Pick a spot and I’ll be there!
Thanks, Ginny! I’m glad to be back in the kitchen, too!
Thanks, Martha. I’m so glad I decided to go ahead with the surgery. It’s wonderful to be free of that leg pain!
Thanks!
Thank you, Stephanie. It’s great to be back in the kitchen!
Thanks, Paula! And I’m the same with stuffed jalapenos – no one can eat just one!
Wow. I have a friend who is leaving the area to be in the upper Midwest for about 2 months. He brought me a few peppers a couple of weeks ago. Wonder if there are any left……?
So very glad that you are feeling better!
Miss P
You know I had to go overboard with these and use *both* sausage and bacon :-) They are just delicious.
Well, I made these AGAIN the other night. They were the entire meal. Nothing else. And, despite the fact that it seemed rather decadent, it was a fabulous dining experience. I highly recommend doing something off the wall every once in a while!
Miss P
I love these things. I always eat way too many when I make them!
So these remind me of the first time I made jalapeno poppers. I actually FORGOT to seed them. So, yeah. My mouth was on fire. But these look great – I think I need to give em a second try!
Some people really like them hot, but I have to take out the seeds and membranes! These jalapenos were actually quite mild – just the way I like them :-)