Baked Jalapeno Poppers with Bacon

If you have a garden or even plant in pots, you may have an abundance of jalapeno peppers, and you may be wondering what to do with them. This is a great recipe to resolve that problem! Simply double or triple this recipe to serve the amount of people needed. And remember that most people will eat more than one or two.

Whenever I take Jalapeno Poppers to a family gathering or potluck, there are few left over, if any. And while they take a little effort to make, they are so worth it. Plus, there is no messing frying involved. Just pop them in the oven until they are sizzling and golden brown on top. Yummy! After all, it’s not always possible to drive to Sonic! 

Sonic Ched “R” Peppers

Okay, I admit it–I am a Sonic-Addict. I love Sonic cheeseburgers and fries. I adore their chicken dinners. Their onion rings. Mozzarella Sticks. And yes, their Ched “R” Peppers. They are so good! Oh, and I can’t leave out their Cherry Limeades and Ice Cream Blasts. Or how about their Root Beer Floats?!! Or their Chili Cheese Coney Dogs. Oh my!

My husband gives me a hard time about wanting to eat at Sonic. In fact, Sonic was the first place we ate on our honeymoon. But in my defense, it WAS late and Sonic was the only place open! However, the apples didn’t fall far from the tree, as all of our daughters love this drive-in restaurant as much as I do.

Unfortunately, when you live in the country like I do, it’s not always possible to satisfy these cravings with a quick run to Sonic.

More Sonic-Style Recipes

Ingredients for Baked Jalapeno Poppers

(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)

Preheat oven to 325°F. Gather the ingredients so that you have everything close at hand on the counter or table. Line a baking sheet with aluminum foil for easy clean-up later.

Prepare the jalapeno peppers by slicing them in half and removing the seeds and membrane. *Please wear plastic gloves when working with jalapenos, and do not touch your face.

I learned my lesson well the first time I worked with hot peppers that it was necessary for me to wear plastic gloves to protect my hands from the burning sensation. My hands burned for hours! Not fun! Some people can get by with not wearing gloves. Ree Drummand at the Pioneer Woman comes to mind. But not me.

Shred the cheddar cheese with a box grater.

In a large skillet, cook the bacon. Allow to cool and then crumble into small pieces.

A great time-saver for cooking bacon is to prepare extra when you’re making breakfast. Then crumble the extra bacon into small pieces and place in a covered container. Refrigerate until ready to use.

Place the halved jalapenos on a baking sheet lined with parchment paper and bake in preheated oven for 15 minutes to soften. Increase baking temperature to 375°F. Allow to cool slightly before the next step.

Meanwhile in a large mixing bowl, combine softened cream cheese, cheddar cheese, mayonnaise, parsley, garlic powder, and salt. Mix by hand with a fork until thoroughly combined and smooth. Stir in crumbled bacon and mix well. Spoon filling into cooled jalapenos.

Sprinkle with bread crumbs, pressing lightly into the filling. Spray tops with vegetable oil.

Bake at 375°F for 18-22 minutes, until topping has a golden brown crust. Serve warm.

The next time you’re hit with a craving for a jalapeno popper, try this baked version. It’s much easier than those that are deep fried. This recipe gets rave reviews any time I make them. It’s perfect for when your peppers are taking over your summer garden. And it makes 30, so it’s great for family gatherings or potluck dinners.

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