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Easy Mummy Jalapeño Popper Stuffed Peppers Recipe

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These fun and festive mummy jalapeño poppers are stuffed with a creamy, cheesy filling, wrapped in bacon, and baked to crispy perfection. Perfect for Halloween parties, they’re quick to make and disappear fast.

Ingredients

Scale
  • 6–8 large fresh jalapeños
  • 8 oz cream cheese, softened
  • 1/2 cup shredded sharp cheddar cheese
  • 12 slices thin-cut bacon
  • 2 tablespoons pickled jalapeños, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • Candy eyes (optional, for decoration)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a wire rack on a lined baking sheet.
  2. Cut each jalapeño in half lengthwise. Use a small spoon to scrape out the seeds and white membranes.
  3. In a small mixing bowl, combine the softened cream cheese, shredded cheddar, chopped pickled jalapeños, garlic powder, onion powder, smoked paprika, and a pinch of black pepper. Mix until well combined.
  4. Fill each jalapeño half generously with the cream cheese mixture. Smooth the tops with the back of a spoon.
  5. Cut each bacon strip in half lengthwise to create long, thin strips.
  6. Wrap one thin bacon strip around each filled jalapeño half, starting at one end and working to the other, leaving small gaps between wraps. Press the ends of the bacon strip underneath the popper to secure.
  7. Place the wrapped poppers on the wire rack, leaving space between each. Bake for 18-22 minutes, until bacon is crispy and filling is bubbly.
  8. Let the poppers cool for 5 minutes on the rack. If using candy eyes, press them gently into the visible cream cheese filling.
  9. Serve warm.

Notes

For less spicy poppers, remove all seeds and membranes. For a dairy-free version, use dairy-free cream cheese and vegan shredded cheese. For an air fryer method, cook at 375°F for 10-12 minutes, flipping halfway. To make ahead, assemble up to 24 hours in advance and refrigerate; bake just before serving. Freeze assembled poppers for up to 3 months; bake from frozen at 400°F for 22-25 minutes.

Nutrition

Keywords: mummy jalapeño poppers, Halloween appetizer, stuffed jalapeños, bacon wrapped jalapeños, easy party snack

Find it online: https://sagestirs.com/easy-mummy-jalape-n-o-popper-stuffed-peppers-recipe/