These bacon wrapped poblano peppers are everything you love about jalapeño poppers and stuffed peppers combined into one irresistible dinner. Fresh poblano peppers are filled with a creamy jalapeño popper-inspired ground beef mixture loaded with cream cheese, cheddar cheese, crispy bacon, and seasonings, then wrapped in smoky bacon and baked until perfectly tender.
If you’re looking for an easy low-carb dinner, game day appetizer, or crowd-pleasing comfort food recipe, these stuffed poblano peppers deliver big flavor with minimal effort. The mild heat of poblano peppers pairs perfectly with the rich, creamy filling, while the bacon crisps up beautifully in the oven.
Whether you’re serving them for dinner or slicing them into appetizer portions, this bacon wrapped poblano pepper recipe is guaranteed to disappear fast.
More Easy Ground Beef Dinners You’ll Love
Why You’ll Love This Recipe
- Easy weeknight dinner
- Low-carb and keto-friendly
- Inspired by classic jalapeño poppers
- Loaded with bacon and cheese
- Great for meal prep
- Perfect for game day gatherings
- Family-friendly with adjustable heat levels
What Are Poblano Peppers?
Poblano peppers are mild chili peppers commonly used in Mexican cooking. They have a rich, slightly smoky flavor and are larger than jalapeños, making them perfect for stuffing.
They offer just enough heat to keep things interesting without overwhelming the creamy jalapeño popper filling.
Ingredients
For the Peppers
- 6 large poblano peppers
- 12 slices bacon
For the Jalapeño Popper Ground Beef Filling
- 1 pound lean ground beef
- 6 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 4 slices cooked bacon, crumbled
- 2 jalapeños, seeded and finely diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ cup shredded mozzarella cheese
How to Make the Jalapeño Popper Filling
The secret to this recipe is creating a filling that tastes just like your favorite jalapeño poppers.
- Cook the ground beef in a skillet over medium-high heat until browned.
- Drain excess grease.
- Add garlic powder, onion powder, paprika, salt, and pepper.
- Stir in cream cheese until melted and creamy.
- Remove from heat.
- Mix in cheddar cheese, mozzarella cheese, crumbled bacon, and diced jalapeños.
- Allow the mixture to cool slightly before stuffing the peppers.
How to Make Bacon Wrapped Poblano Peppers
Step 1: Prepare the Peppers
Preheat oven to 400°F.
Slice each poblano pepper lengthwise, creating a pocket while leaving the stem intact. Remove seeds and membranes.
Step 2: Stuff the Peppers
Fill each poblano pepper generously with the jalapeño popper ground beef mixture.
Step 3: Wrap with Bacon
Wrap two slices of bacon around each stuffed pepper. Secure with toothpicks if needed.
Step 4: Bake
Place peppers on a wire rack over a baking sheet.
Bake for 30-35 minutes or until peppers are tender and bacon is crisp.
For extra crispy bacon, broil for 2-3 minutes at the end of cooking.
Step 5: Serve
Allow peppers to cool for 5 minutes before serving.
Garnish with chopped green onions, extra bacon, or a drizzle of ranch dressing.
Tips for Success
- Use thin-cut bacon for the best crispiness.
- Pre-cook thick-cut bacon slightly before wrapping.
- Leave some jalapeño seeds for extra heat.
- Freshly shred your cheese for better melting.
- Let the filling cool before stuffing the peppers.
Variations
Sausage Jalapeño Popper Peppers
Replace the ground beef with breakfast sausage or spicy Italian sausage.
Chicken Jalapeño Popper Peppers
Use shredded rotisserie chicken instead of ground beef.
Buffalo Jalapeño Popper Peppers
Add ¼ cup buffalo sauce to the filling.
BBQ Bacon Wrapped Peppers
Brush the bacon with your favorite barbecue sauce during the last 10 minutes of baking.
More Mexican Inspired Recipes To Try
Bacon Wrapped Poblano Poppers
- Total Time: 55 minutes
- Yield: 6 SERVINGS 1x
Description
These Bacon Wrapped Poblano Poppers are stuffed with a creamy jalapeño popper-inspired ground beef filling loaded with cream cheese, cheddar cheese, bacon, and fresh jalapeños. Wrapped in crispy bacon and baked until golden, they’re the perfect low-carb dinner, game day appetizer, or family-friendly comfort food recipe.
Ingredients
For the Filling
- 1 pound ground beef
- 6 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 jalapeños, seeded and finely diced
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
For the Peppers
- 6 large poblano peppers
- 12 slices bacon
Optional Garnish
- Sliced green onions
- Extra bacon crumbles
- Ranch dressing drizzle
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Cook the ground beef in a skillet over medium-high heat until browned. Drain excess grease.
- Add minced garlic, onion powder, garlic powder, smoked paprika, salt, and pepper. Stir well.
- Remove from heat and stir in cream cheese until melted and creamy.
- Fold in cheddar cheese, bacon crumbles, and diced jalapeños.
- Slice each poblano pepper lengthwise and remove the seeds and membranes while leaving the stem intact.
- Stuff each poblano pepper generously with the ground beef mixture.
- Wrap each pepper with two slices of bacon, securing with toothpicks if necessary.
- Arrange peppers on the prepared baking sheet.
- Bake for 30 to 35 minutes or until the bacon is crispy and the peppers are tender.
- Broil for 2 to 3 minutes if desired for extra crispy bacon.
- Garnish with sliced green onions and additional bacon before serving.
Notes
- Thin-cut bacon crisps best for this recipe.
- Leave some jalapeño seeds in the filling for extra heat.
- Freshly shredded cheese melts better than pre-shredded cheese.
- These can be assembled up to 24 hours ahead and refrigerated until ready to bake.
- Great for meal prep and reheats beautifully in the air fryer.
- Prep Time: 20 minutes
- Cook Time: 35 MINUTES
- Category: Dinner
- Method: BAKED
- Cuisine: American
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F oven for 10-15 minutes or in the air fryer until heated through.
Frequently Asked Questions
Are poblano peppers spicy?
Poblano peppers are generally mild with less heat than jalapeños.
Can I make these ahead of time?
Yes. Assemble the peppers up to 24 hours in advance and refrigerate until ready to bake.
Can I air fry stuffed poblano peppers?
Absolutely. Cook at 375°F for 15-18 minutes, checking for bacon crispness.
Can I freeze them?
Yes. Freeze before baking for up to 3 months. Thaw overnight before cooking.
Final Thoughts
If you’re looking for a recipe that combines the creamy, cheesy goodness of jalapeño poppers with the hearty satisfaction of stuffed peppers, these bacon wrapped poblano peppers are the answer. Loaded with seasoned ground beef, cream cheese, cheddar, bacon, and jalapeños, every bite is packed with bold flavor. Serve them for dinner, game day, or your next backyard gathering and watch them disappear.
