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Smoked Stuffed Jalapeno Peppers

October 25, 2013
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Smoked Stuffed Jalapeno Peppers
Version 2.0 - Adding Hot Sauce

Stuffed jalapeno peppers recipe from

I have coined this "the greatest appetizer of all time." Nothing, I mean nothing even comes close to it. I have posted a basic recipe for smoked stuffed jalapeno peppers a while back. I've tried various modifications on the basic recipe and have only come up with one that I really like. The modification is quite simple actually: hot sauce. The addition of 2-4 tablespoons of hot sauce to the standard cream cheese/Colby Jack mixture is incredible. You have to give this a try. One additional perk is that the hot sauce gives the cheese mix a nice spicy red color.

Removing the seeds from peppers for smoked stuffed jalapeno peppers.

This recipe is written so you'll use up a whole block of cream cheese as well as 8 oz of shredded cheese. It works out where if you use 10-12 jalapeno peppers you'll have about 20-24 stuffed peppers in total. The quantity of the cheese mixture seems just about right for this.

Take the peppers and cut them in half. I like to use a teaspoon to scoop out the insides. The heat comes from the white membrane and seeds so if you are feeling crazy leave some of the seeds and membrane in there! If you are afraid of a little heat then core it all the way down to the green. It's very wise to use latex gloves for this step.

Smoked Stuffed Jalapeno Peppers on the smoker with additional hot sauce

Lean Thin Bacon is Key for this Recipe

You might think that just any old bacon will work. Not so. I spend a long time in the grocery store stewing over the perfect type of bacon. The best results will come from a really lean slice of bacon with minimal fat. The fat isn't needed because there is so much flavor elsewhere. So pick up every box of bacon and turn it over. Look for the most lean peppered bacon you can find. I really like peppered bacon.

Smoked Stuffed Jalapeno Peppers on the smoker with additional hot sauce

I also use latex gloves for the next step. Add a whole 8 oz pack of cream cheese, 8 oz of shredded Colby jack cheese and about 2-4 tablespoons of hot sauce. I have been using Texas Pete's hot sauce lately and it's worked well. However, I'm sure any hot sauce you use will be great.

Smoked Stuffed Jalapeno Peppers on the smoker with additional hot sauce

Dont Over stuff the Smoked Stuffed Jalapeño Peppers

One common mistake is to overstuff the pepper. It's ok to add the cheese mixture in so it's just level with the pepper. Overstuffing results in an oozing mess while the peppers smoke. They aren't nearly as attractive. I've learned the hard way. The most attractive peppers come from an even moderate layer of cheese.

Smoked Stuffed Jalapeno Peppers on the smoker with additional hot sauce

After the cheese is stuffed into the pepper I take a HALF slice of bacon, wrap it around the pepper and then secure it with a toothpick. Call me crazy but I've found that a whole slice of bacon is a bit too much. I like to use a half slice. Once they are assembled sprinkle some black pepper all over the top. I've made these up to a day in advance. I'll sit them in an aluminum tin and cover with foil in the fridge.

Smoked Stuffed Jalapeno Peppers on the smoker with additional hot sauce

Light the smoker for a 250 degree heat. I have been using apple wood. These should take anywhere from 1 hour to 1.5 hours depending on your temperature. The best smoked stuffed jalapeno pepper will be one that has been smoking long enough to be completely tender but is not too black in color. Black peppers will taste burnt and have been smoked for too long. When you bite into a perfect stuffed jalapeno pepper you should be able to take a clean bite right through the pepper and the bacon without it falling apart all over you. It's quite magical, actually.

You can also make these stuffed peppers on a charcoal grill by adding some smoke wood, maintaining a low 250 degree heat and placing the peppers over indirect heat.

Smoked Stuffed Jalapeno Peppers on the smoker with additional hot sauce

Aren't these pretty? I swear whenever you walk into the party with a plate full of these that they are gone before you can even get to the serving table. I love how the addition of the hot sauce gives the cheese a nice red color. These just look hot and dangerous, don't they!?

Note:  Some people call these smoked stuffed jalapeno peppers "atomic buffalo turds."

More Spicy Recipes!!

Smoked Stuffed Jalapeno Peppers

Smoked stuffed jalapeno peppers with hot sauce added to the cheese mixture.
Print Pin Rate
Course: Appetizer
Cuisine: American, BBQ
Keyword: jalapeno poppers, Smoked
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Servings: 8
Calories: 244kcal


  • Toothpicks (optional)


  • 8 oz Cream Cheese Softened
  • 8 oz Shredded Colby Jack cheese
  • 8 oz Peppered Bacon 8 slices
  • 1/4 Cup Hot Sauce
  • 1 tsp Black Pepper
  • 16 jalapeno peppers


  • Put on latex gloves and cut the peppers in half.
  • Use a teaspoon measure to scoop out the seeds and some of the inner white membrane.
  • Mix the cream cheese, shredded cheese and hot sauce together.
  • Stuff the peppers with the cheese mix and wrap with a half slice of bacon.
  • Secure with a toothpick.
  • Smoke (or bake) for about 1-1.5 hours at 250 degrees.


2 Jalapeno poppers per serving


Calories: 244kcal | Carbohydrates: 3g | Protein: 15g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 1009mg | Potassium: 125mg | Fiber: 1g | Sugar: 2g | Vitamin A: 837IU | Vitamin C: 31mg | Calcium: 242mg | Iron: 1mg

Nutrition Facts
Smoked Stuffed Jalapeno Peppers
Amount Per Serving
Calories 244 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Cholesterol 56mg19%
Sodium 1009mg44%
Potassium 125mg4%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 15g30%
Vitamin A 837IU17%
Vitamin C 31mg38%
Calcium 242mg24%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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3 comments on “Smoked Stuffed Jalapeno Peppers”

  1. 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!

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