Bacon-Wrapped Peanut Butter Jalapeños
Bacon-Wrapped Peanut Butter Jalapeños combine spicy peppers, creamy peanut butter, and crispy bacon.The peanut butter creates a rich, nutty filling that contrasts with the jalapeños' heat.Smoky bacon wraps around each pepper for a delicious savory finish.The peppers are baked until tender and the bacon is browned.Serve them warm as a snack or appetizer at parties and barbecues.This creative recipe is easy to customize with cheese, honey, or extra spices.
Ingredients
- thin-cut bacon, halved crosswise
- ½ cup creamy peanut butter
- 2 tablespoons softened cream cheese (optional)
- 1 tablespoon honey (optional)
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Freshly ground black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with foil and place an oven-safe wire rack on top if available. The rack allows excess bacon fat to drain and helps the bacon crisp more evenly.
- Wash and dry the jalapeños. Slice each pepper lengthwise and carefully remove the seeds and inner membranes with a small spoon. Removing more of the membranes generally reduces the heat.Wear food-safe gloves if possible, and avoid touching your eyes after handling the peppers.
- In a small bowl, combine the peanut butter, softened cream cheese if using, honey if desired, smoked paprika, garlic powder, and black pepper. Mix until smooth.The cream cheese helps create a softer filling, while honey adds a subtle sweetness that balances the spicy peppers.
- Spoon the peanut butter mixture into each jalapeño half. Spread it evenly without overfilling, leaving a little room around the edges so the filling is less likely to spill during baking.
- Wrap each filled jalapeño half with half a slice of bacon. Stretch the bacon gently as you wrap, and place each pepper seam-side down on the prepared rack or baking sheet.If the bacon is particularly thick, it may take longer to cook. Thin-cut bacon generally works best for this recipe.
- Bake for 25–35 minutes, checking regularly toward the end of cooking. The bacon should be browned and crisp, and the peppers should be tender. Cooking time depends on the thickness of the bacon and the size of the jalapeños.If the bacon needs additional browning, broil briefly while watching carefully to prevent burning. Do not leave the oven unattended.
- Remove the peppers from the oven and let them rest for 5 minutes before serving. The filling will be very hot immediately after baking.Arrange them on a serving platter and garnish with chopped parsley or a light drizzle of honey, if desired.
Notes
- Choose firm jalapeños: Medium or large peppers are easier to fill and wrap.
- Adjust the heat: Remove the seeds and inner membranes for a milder appetizer.
- Use creamy peanut butter: Smooth peanut butter makes filling the peppers easier.
- Prefer thin-cut bacon: It crisps more readily and wraps neatly around the peppers.
- Avoid overfilling: Too much filling can bubble out during baking.
- Try cream cheese: Adding cream cheese produces a softer, tangier filling.
- Serve fresh: These appetizers taste best when the bacon is freshly cooked and crisp.
- Consider allergies: Clearly label the dish because peanut butter is a major allergen.