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Grilling 24x7 » Recipes By Method » Tailgate Recipes » Smoked Stuffed Jalapeno Peppers

Smoked Stuffed Jalapeno Peppers

by Frank Campanella 7 Comments

Jump to Recipe
dunking jalapeno pepper wrapped in bacon into spicy ranch

Smoked stuffed jalapeno peppers are the ultimate tailgate appetizer for your next game day. Cheesy, spicy, bacony goodness!!

These Stuffed jalapeños are perfect for making ahead of time so all you need to do is smoke them for about 90 minutes, and you will have one of the greatest bites of food on this earth.

Sometimes playfully referred to as Atomic Buffalo Turds or ABT’s you won’t find a better appetizer for game day or your next backyard BBQ!

dipping crispy bacon wrapped japalpen pepper in spicy ranch
smoked stuffed jalapeño cut in half to show cheese filling

How to Make Smoked Stuffed Jalapeño Peppers

  1. Put on latex gloves and cut the top half off the pepper leaving the stem on peppers in half. Then, dice up the top halves of the jalapeños and set aside to mix in with the cheese mixture. Next use a teaspoon to scoop out the seeds and the inner white membrane of the jalapeños.
  2. Mix the cream cheese, shredded cheddar, Cotija, bbq sauce, dry rub and chives along with the diced jalapeno tops leftover until fully combined.
  3. Stuff the peppers with the cheese mix and wrap with a full slice of bacon. Secure with a toothpick. Refridgerate for 30 minutes
  4. Preheat Smoker to 250 Degrees F.
  5. Place the stuffed jalapeno peppers on the smoker and dust with dry rub. Cook for about 90 minutes until bacon is fully cooked.
four pics showing step by step instructions on how to prep the stuffed jalapeños
prepped uncooked jalapeños stuffed and ready to cook
uncooked bacon wrapped jalapeños on the smoker

Ingredient List:

For exact amounts see the printable recipe card below

  • Jalapeño Peppers, fresh large
  • Bacon, Thin Cut 
  • Cream Cheese, Softened or Whipped
  • Shredded Cheddar
  • Cotija Cheese
  • BBQ Sauce
  • BBQ Dry Rub
  • Chives, Diced Fresh
all of the ingredients to make stuffed jalapeño peppers

Tips and Variations:

Cheese: I like to use a melty cheese like cheddar and a dry cheese like Cotija to add texture and a nutty flavor. If you can’t find Cotija you can substitute parmesan or even queso fresco. If prefer, You can also use a cheddar jack blend.

Cream Cheese: If you already have cream cheese on hand make sure that you let it soften before using it. You can even microwave it in ten-second intervals to make it easier to work with. If you have to buy cream cheese anyway, consider buying whipped cream cheese for your smoked jalapeno pepper stuffing. 

Pro Tips: Don’t overstuff the jalapeños with the cream cheese filling. Make a few extra if you have leftover filling. Also don’t wrap the bacon too tight around the jalapeño as it will shrink during cooking. 

Feeding a Crowd: If you have a lot of people coming over you can cut the jalapeños in half and remove the stem and double the number of stuffed peppers. Use less filling and only a ½ slice of bacon. Cooking time will be closer to 75 minutes.

Shred Your Own Cheese: If at all possible don’t use bagged shredded cheese for this recipe, no matter what type of cheese you use. The flavors and meltiness are much better if you shred the cheese from the block yourself. 

Make in Advance: You don’t have to make these stuffed jalapeno poppers on the day of the big game or your gathering. You can make them the day before, put them on a baking sheet, wrap them with plastic wrap and leave them in the fridge until ready to smoke. 

Can’t Take the Heat: If you don’t like spicy foods or you have kids coming over you can make this same recipe with mini bell peppers and then everyone can enjoy them. You can also skip putting the diced jalapeno tops into the cheese mixture for some of your smoked stuffed jalapeno peppers so that some are spicier than others for those who really enjoy the heat! 

Healthier Version: If you want to cut the calories down on this recipe you can use fat-free cream cheese and fat-free cheddar along with a sugar-free bbq sauce. The calories and fat will be cut by over 50%, and I was actually blown away by how good this version was.

Oven/ Air Fryer Version: Preheat the oven or air fryer to 300 degrees F and cook for about 20-25 minutes until the bacon is golden. The higher heat may cause them to blow out a little so they may not be as pretty but they’ll still be delicious.

cross section of smoked stuffed jalapeños

Frequently Asked Questions

Are stuffed jalapeños and jalapeño popper the same thing?

Similar, but the main difference is that jalapeño poppers are breaded and deep fried for a crispy exterior whereas stuffed jalapeños are grilled, smoked, or baked and wrapped with bacon.

How long do you smoke ABTs?

Since there is no raw meat inside the stuffed jalapeño you only need to cook them until the bacon is done. This takes about 90 minutes at 250 degrees F.

How can I make jalapeños less spicy?

Make sure to remove not only the seeds but any of the white ribs inside the jalapeño as well. You can also rinse them in water.

How should I store the leftovers?

Any leftover smoked stuffed jalapeno peppers need to be refrigerated and stored in an airtight container. You can still enjoy your stuffed peppers for 2 to 3 days, after that your jalapenos may start getting a little slimy.

How do I reheat the leftovers?

Reheat by microwaving in 15-second intervals, or put them on a baking sheet in the oven at 300 degrees for 15 minutes or until warmed through. You could also reheat these in your air fryer if you have one.

overhead shot of bacon wrapped jalapeños on a plate

More Spicy Recipes!!

  • Habanero, Onion, and Green Pepper Stuffed Flank Steak
  • Buffalo Chicken Sloppy Joe’s on Martin’s Potato Rolls
  • Buffalo Chicken Fatty
  • Pulled Pork Soft Tacos With Sriracha Coleslaw
  • Bang Bang Shrimp Dip
stuffed jalapeño on a black plate with dry rub

Smoked Stuffed Jalapeños dipped in southwest ranch
Print Pin

Smoked Stuffed Jalapeno Peppers

Smoked stuffed jalapeno peppers are the ultimate taigate appetizer for your next gameday. Cheesy spicy bacony goodness!!
Course Appetizer
Cuisine American, BBQ
Keyword jalapeno poppers, Smoked
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 12
Calories 199kcal

Equipment

  • Toothpicks (optional)

Ingredients

  • 12 Jalapeno Peppers
  • 12 Slices Bacon Thin Cut
  • 8 oz Cream Cheese Softened
  • ½ cup Shredded Cheddar
  • ¼ cup Cotija Cheese
  • ¼ Cup BBQ Sauce
  • 1 tsp BBQ Dry Rub
  • ¼ cup Chives, Diced Fresh

Instructions

  • Put on latex gloves and cut the top half off the pepper leaving the stem on peppers in half. Dice up the top halves of the jalapenos and set aside to mix in with the cheese mixture. Next use a teaspoon to scoop out the seeds and the inner white membrane of the jalapenos.
  • Mix the cream cheese, shredded cheddar, Cotija, bbq sauce, dry rub and chives along with the diced jalapeno tops leftover until fully combined.
  • Stuff the peppers with the cheese mix and wrap with a full slice of bacon. Secure with a toothpick. Refridgerate for 30 minutes
  • Preheat Smoker to 250 Degrees F.
  • Place the stuffed jalapeno peppers on the smoker and dust with dry rub. Cook for about 90 minutes until bacon is fully cooked.

Notes

1 Stuffed jalapeño per serving
Tips* don’t roll the bacon too tightly around the jalapeño because it will shrink as it cooks. Also don’t over fill the jalapeños with too much filling. 
Buy more jalapeños and bacon than you think you’ll need so if you have extra filling you can just make a few extra.

Nutrition

Calories: 199kcal | Carbohydrates: 5g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 332mg | Potassium: 128mg | Fiber: 1g | Sugar: 3g | Vitamin A: 527IU | Vitamin C: 17mg | Calcium: 75mg | Iron: 1mg

Nutrition Facts
Smoked Stuffed Jalapeno Peppers
Amount Per Serving
Calories 199 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 43mg14%
Sodium 332mg14%
Potassium 128mg4%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 6g12%
Vitamin A 527IU11%
Vitamin C 17mg21%
Calcium 75mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Reader Interactions

Comments

  1. Lisa Cowan

    May 25, 2018 at 5:17 pm

    Hubby said “Best jalapeno popper I’ve ever eaten”! They’re GREAT!

    Reply
  2. TJ Rae

    July 10, 2019 at 6:43 pm

    Looks great! Im Excited to start using my smoker. Have you ever tried strawberry cream cheese?!? I know it sounds weird, but if you leave a few seeds in for some heat. It’s a wonderful flavor combo!

    Reply
    • Culinary Lion

      July 11, 2019 at 5:30 pm

      I love the combination of spicy and sweet. Strawberry and jalapeño sounds awesome

      Reply
  3. John W Fuller

    September 09, 2022 at 8:00 pm

    Here’s a suggestion. Don’t wrap the peppers in bacon right away. First, fill them with the mixture, then smoke on the grill for about 45 minutes, or until they appear to be ready. Do this on low, smoke only. Let’s say 120 degrees. This allows the smoke to penetrate both the pepper, and the cheese filling without cooking them too much. This makes a huge difference in flavor trust me. That cream cheese filling just sops up the smoke. In the meantime, get your bacon started in the oven, just until its half cooked and not nearly crispy yet. Then when peppers are ready, wrap them in the half cooked bacon strips. There is still plenty of juiciness in the bacon, don’t worry. then back on the smoker at about 350 to cook and crisp up. You’re welcome!

    Reply
    • Frank Campanella

      September 13, 2022 at 10:04 pm

      that’s a very solid idea, makes sense. I will give that a try!! Thanks

      Reply
  4. Jennifer Fulk

    February 11, 2023 at 7:35 pm

    Could you tell me what’s in the dipping sauce in the picture? Thanks! Can’t wait to try this!

    Reply
    • Frank Campanella

      February 15, 2023 at 3:19 pm

      yes its my southwest ranch

      Reply

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Frank Campanella

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