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Pro Tip: Here’s the link for the seasoning!
Let’s Prep:
It’s almost bacon time!
If you love bacon – you’ll love my Body by Bacon shirt in my store! Preparation for this recipe is really easy. Start by seasoning and cooking ground beef and set aside – would you believe me if I told you that’s the hardest part of the preparation? Believe it! After your ground beef is cooked it’s time to gather all of your ingredients and cooking tools (knives, etc) and let’s get to work. Slice your jalapeños length wise. You don’t need to slice through the stem, but just next to it. This helps with presentation to see the long stem sticking out of the top. It won’t do anything else, so if you can’t keep it on, or they don’t have those at the store, don’t worry about it. Next thing you’re going to want to do is to take a spoon or a paring knife and scrape out the seeds and vein from the pepper. This is where the vast majority of the heat in a jalapeno pepper resides, so do this to your heat preference however you’ll at a minimum need to remove the majority to allow for the fillings to be added. Fill one side of the pepper to capacity with cooked ground beef, the other side with a piece of cheddar cheese. I used a block of cheese for this, you could use shredded in a pinch, however you’re going to be able to get much more cheese inside the cavity of the pepper with a piece cut from a block.Let’s Cook:
Time to start thinking about how delicious this is going to be!
Now that you’ve got your peppers filled it’s time to wrap in bacon and get them cooking! The trick to making the best possible tasting, and looking treat is to make sure your bacon is wrapped properly. For these I used 2 slices of bacon for the large jalapeños in the recipe, however you can adjust down to 1 if your peppers are smaller. If using 2 pieces it’s important that the slices overlap at the end to keep the pieces of bacon together. Finally when you have them all wrapped the way you want, have the end of the bacon on the bottom, where the pepper’s weight will be resting on it. This will allow the bacon to cook without curling, and your end result will look awesome! Season the outside of your poppers with your favorite BBQ Rub or Seasoning and you’re all set. Make sure to get all sides to ensure even flavor. When done, make sure the bacon is at the bottom like mentioned above. Cook according to the time and temperature in the recipe instructions below and you’re off to the races! NOTE: if you want to cook this in an oven, instead of a smoker cook at 400F in your oven until the bacon is crisp to your liking, then glaze at the end.Let’s Eat:
Almost time for that bacon, cheese & jalapeno deliciousness!
After you’ve let your poppers cook for the required amount of time, and you’ve glazed them with your favorite BBQ Sauce, it’ll be tempting to dive in and take a bite. Be careful here and be sure to let them rest. Remember you’ve got hot bacon and melted, molten cheese on the inside. Allow them to rest for about 5-10 minutes after coming off of the smoker to not have any burnt tongues or mouths, and be ready to enjoy. Recommendations for dipping sauce would be a simple ranch dressing, or a blue cheese would be great too. If you try this recipe, or are going to – leave me a comment below and let me know!If you like this recipe – please press the “Subscribe button” on the video below (you won’t leave this page)
If you like this recipe you’ll love my “Body By Bacon” shirt in my store!
Bacon Cheeseburger Stuffed Jalapeno Poppers
A delicious snack or meal!
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Servings: 10
Calories: 183kcal
Ingredients
- 10 Jalapenos whole, large
- 1/2 lb Ground Beef preseasoned and cooked
- 20 slices Bacon
- 4 oz Cheddar Cheese Sliced
Instructions
- Preheat your smoker to 225F
- Wash and slice your jalapenos longways with one slice
- Scrape out the core and seeds with a spoon from all pieces
- Fill one half of the jalapeno with a strip of cheddar cheese, sliced to fit
- Fill the other half of the jalapeno with cooked ground beef – about 1 tsp
- Close up the jalapeno and wrap with 2 slices of bacon, make sure the bacon overlaps to stay connected.
- Season with your favorite BBQ Rub or Seasoning
- Smoke at 225F for 20 minutes
- Increase tempatrue to 400F and cook for another 20 minutes or until bacon is cooked to your liking
- Brush on your favorite BBQ Sauce and let glaze for 5 minutes
- Remove from smoker and allow to cool 5 minutes before serving
Nutrition
Calories: 183kcal | Carbohydrates: 1g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 359mg | Potassium: 185mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 17mg | Calcium: 88mg | Iron: 1mg
2 Comments
My next side will be smokin hot! Thanks for the recipe. I’ll rate it after I have a bite or two.
I appreciate it! If you like pickles, you’re bound to love this recipe!