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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


  • Toothpicks (optional)


  • 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


  • 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.


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.


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