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Smoked Jalapeño Poppers

These smoky jalapeño poppers are made by halving fresh peppers, stuffing them with a creamy, spiced cheese filling, and wrapping them in bacon before smoking. The slow-smoking process imparts a deep, fragrant flavor, resulting in tender peppers with crispy bacon and a rich, smoky crust. They’re a bold, flavorful appetizer perfect for sharing at gatherings or enjoying as a savory snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 8 count jalapeño peppers firm, fresh, with tight skins
  • 4 oz cream cheese softened for mixing
  • 1 tsp smoked paprika adds smoky depth
  • 1 tbsp lemon juice brightens the filling
  • 1 tsp salt adjust to taste
  • 0.5 tsp black pepper freshly ground
  • 8 strips center-cut bacon for wrapping peppers

Equipment

  • Smoker or grill with lid
  • Wood chips (hickory or apple)
  • Baking sheet or smoker tray
  • Sharp knife
  • Spoon
  • Toothpicks
  • Tongs

Method
 

  1. Set up your smoker or grill with soaked wood chips and preheat to 110-120°C (230-250°F). The aroma of the wood smoke should start filling the air.
  2. Using a sharp knife, carefully slice each jalapeño in half lengthwise, then scoop out the seeds and membranes with a spoon, creating a hollow for the filling.
  3. In a bowl, mix the softened cream cheese with smoked paprika, lemon juice, salt, and black pepper until smooth and fragrant. This is your flavorful stuffing.
    8 count jalapeño peppers
  4. Using a spoon or piping bag, fill each pepper half generously with the cheese mixture, pressing it in to fill the cavity completely.
  5. Wrap each stuffed pepper with a strip of bacon, securing it with toothpicks if needed. Ensure the bacon covers the filling entirely for a smoky, crispy exterior.
    8 count jalapeño peppers
  6. Place the bacon-wrapped peppers on a prepared smoker tray or baking sheet, then arrange them on the grill or smoker rack.
  7. Smoke the peppers for about 45-60 minutes, until the bacon is deeply browned and crispy, and the peppers are tender and blistered, filling your space with a smoky aroma.
  8. Check the peppers; if the bacon isn’t crisp enough, briefly finish under a hot broiler for 2-3 minutes until golden and bubbly, watching carefully to prevent burning.
  9. Remove the peppers from the smoker and let them rest for 5 minutes. The filling will set slightly, and the smoky aroma will intensify.
  10. Arrange the smoky jalapeño poppers on a serving platter, garnish with fresh herbs if desired, and enjoy their tender, smoky, and spicy bite.

Notes

Use soaked wood chips for steady smoke. For extra crisp bacon, finish under the broiler briefly. Rest the peppers before serving to let flavors settle.