Stuffed jalapeno peppers with cream cheese and sausage

Decadent Sausage Stuffed Bacon Wrapped Jalapenos are stuffed with a cheese and sausage filling, wrapped in bacon, and baked to perfection.

Prep Time 20 minutes

Cook Time 25 minutes

Next time you’re hosting a get-together, whip up a batch of these baked Sausage Stuffed Bacon Wrapped Jalapenos and just wait for the compliments! These decadent jalapenos are stuffed with a cheese and sausage filling, wrapped in bacon, and baked to perfection.

Looking for an idea for your next cookout, tailgate party, or starter for a casual meal? Put these Sausage Stuffed Bacon Wrapped Jalapenos on your menu and just wait for everyone to ask for the recipe!

Even though this isn’t quite the prettiest recipe I’ve ever made, I’ll be darned if it’s not one of the tastiest. 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 gonna really enjoy these!

💗 Why You’ll Love This Recipe

• Quick and easy to make
• 20 minute prep time
• Easy to find ingredients
• I mean… jalapenos and bacon (’nuff said)

🥘 Ingredients You’ll Need

• Jalapenos – Choose firm, fresh jalapenos 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 wouldn’t 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: 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?

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

1. Line a baking sheet with parchment paper or foil and set aside. Preheat the oven to 425 degrees.

Cook the Filling

1. In a medium non-stick skillet, cook the sausage and green onions over medium-high heat breaking up the sausage as it cooks.

TIP: The sausage I use for these sausage stuffed jalapenos didn’t give off much fat. If you have a lot of rendered fat in your pan, be sure to drain it off, and then return the sausage to the pan before proceeding with the recipe.

1. 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 jalapenos. This will give time for the cheese to soften and melt making it easier to combine with the sausage and onion mixture.

Prepare the Jalapenos

1. Split the jalapenos lengthwise and remove the seeds and membranes.
2. By this time, the cheeses should be nicely softened. Stir the sausage and cheese mixture until well combined.

Stuff and Wrap the Halved Peppers

1. Fill each jalapeno half with the sausage-cheese mixture. 
2. Cut the bacon slices in half crosswise. Wrap each filled jalapeno half with a half slice of bacon and secure with a toothpick. 

Cook Until Done

1. 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.

These are great served with some sour cream or ranch dressing on the side to drizzle over or dip into.

🔀 Variations/Options/Substitutions

• We like our sausage stuffed jalapenos 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.

💬 TIP: Prepping the Jalapenos

Use a sharp knife to cut end to end and 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 jalapenos is by scraping it out with a spoon. If you have a grapefruit spoon (with the little serrated edges) that works really well!

Also, be sure to wear gloves when working with jalapenos 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!

🍚 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 About Bacon Wrapped Jalapeno Poppers

Are the finished jalapeno poppers very hot?

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 heat wise. It will vary each time you make this recipe.

What kind of bacon do you recommend?

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.

🧾 More Recipes You’ll Like

• Turnip Green Dip
• Sausage Balls with Two Dipping Sauces
• Spicy White Bean Dip
• Meatballs with Dijon-Whiskey Sauce
• Pecan Stuffed Mushrooms
• Easy Sausage Muffins
• Puff Pastry Cheese Straws
• Cheesy Mushroom Pinwheels

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📖 Recipe

• 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)

• 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.

• 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.

• Split the jalapenos lengthwise and remove the seeds and membranes.

• 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.

• 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.

• Use any brand of  you like, but don’t choose thick cut 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.
• Store any leftovers in a closed container in the refrigerator for up to three days. Reheat either in the oven at 250 degrees for about 10-12 minutes or in an air fryer at 300 for about 3-4 minutes.

Serving: 1 | Calories: 137kcal | Carbohydrates: 2g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 211mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 407IU | Vitamin C: 17mg | Calcium: 82mg | Iron: 1mg

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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

— This post was originally published on July 16, 2015. It has been updated with new photos and additional information.