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Cheesy Bacon-Wrapped Jalapeño Poppers

Nathan Congleton/TODAY
Cook Time:
20 mins
Prep Time:
15 mins

Chef notes

The combo of smoky bacon, spicy peppers and melted cheese makes for the perfect football appetizer. The tangy raspberry sauce helps temper the heat and adds a touch of sweetness. You'd never guess that these indulgent bites are also keto-friendly, low-carb and gluten-free!

Technique tips: Make sure not to overstuff the peppers. You want to keep the filling contained and not seeping out the sides. Par-cook the bacon to cut down on the cooking time.


  • 8 slices bacon
  • 8 large jalapeño peppers
  • 8 ounces cream cheese
  • 2 ounces deli dried beef, finely chopped
Raspberry-Chipotle Sauce
  • 1/2 cup raspberry jam
  • 1 tablespoon brandy
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon chicken broth
  • 2 teaspoon chipotle seasoning


For the poppers:


Preheat oven to 400°F.


Trim excess fat off the bacon and par-bake for about 8 minutes. Remove from oven and let cool.


Using a sharp knife, cut the pepper along one side from top to bottom, making sure not to cut in half. Remove the core and seeds.


In a bowl, combine the cream cheese and chopped beef. Mix well.


Using a spoon, stuff each pepper with the cream cheese mixture making sure not to over-stuff so the pepper can close completely. Wipe off any excess cream cheese.


Wrap each pepper with 1 piece of bacon to make sure the pepper is covered. Place seam side down on the same baking sheet. Place in the oven and cook for about 20 minutes or until the bacon is cooked through. Let cool for about 3 minutes before serving.

For the raspberry-chipotle sauce:

Combine all ingredients in a small skillet over medium-high heat. Cooking for about 2-3 minutes, stirring consistently with a wire whisk.

Place in a small bowl and let cool slightly. Serve alongside the poppers.