It seems like there are at least two ways to make Bacon Wrapped Jalapeno Poppers. I got interested in doing the bacon wrapped version this summer when I was trying to cut down on carbs; the crusted versions of Jalapeno Poppers that I worked on two years ago are good, but a friend said they liked bacon wrapped better, so I decided to investigate that direction both for the lower carbs and for the “liked better” bit.
On the internet, the method for making bacon wrapped poppers gives half peppers; my friend Bill showed me the method for making whole peppers. I will try to show you both ways in this article. A quick summary is shown in this set of images.
To make the half pepper version, we start by cutting the pepper’s stem down the middle such that each half pepper will have a stem. Then we cut the rest of the pepper in half and clean it of seeds and membranes. The filling is as made for the crusted poppers and made ahead of time. A little is put into each half of the pepper, and then the pepper is wrapped with a half slice of bacon.
In making the full pepper version, we start by slicing the pepper in half as close to the stem as possible. Keep the two halves together so they can fit back to make the pepper whole again. Now the filling is cream cheese in one half of the pepper and a hard cheese like cheddar in the other half. You will need to trim the cheese so it doesn’t hang over the edges of the pepper and keep it from closing. I found that the hard cheese would push into the soft cream cheese and absorb much of the difference in size.
While I prefer Cheddar as the hard cheese, I have made these with Pepper Jack, and Monterey Jack; They are all good.
To close the whole pepper, it is wrapped in a strip of bacon; ideally, it would be about 3/4 of a strip but I have no reason to save bacon bits, so mostly use a whole piece. (The half piece in the photos is a little short). A tooth pick holds everything together.
The bacon wrapped poppers can be cooked on a grill like Bill does, but I decided to bake them in my oven. I lined a pan with parchment paper, set a rack in the pan, and the peppers on the rack. For the half pepper version, keep the open side up. For the whole pepper version, I tried to keep the hard cheese on the top. I baked the poppers at 350 degrees for over 30 minutes- until the bacon looked brown; it takes quite a while for the bacon to render all its fat and crisp up.