Makes 6 servings | Category: Keto Appetizers & Snacks


  • 36 jalapeño peppers
  • 1 (227g/8 oz) package cream cheese (Kite Hill brand cream cheese style spread if dairy-free), softened
  • 1 clove garlic, smashed to a paste
  • 1 tsp fine sea salt
  • ¼ tsp ground black pepper
  • 2 tbsp chopped fresh cilantro, chives, or other herbs of choice (optional)
  • 18 strips bacon
  • ½ batch The Best Blue Cheese Dressing (store-bought), for serving


  1. Preheat the oven to 190°C/375°F.
  2. Remove the stems from the jalapenos and cut the peppers in half lengthwise. Remove the insides of the peppers and set aside.
  3. Combine the cream cheese, garlic, salt, and pepper in a medium-sized mixing bowl. If using, stir in the herbs. Stuff the peppers with the cream cheese mixture using a butter knife.
  4. Cut the bacon strips crosswise in half, then wrap one half strip around each stuffed pepper and secure with a toothpick.
  5. Bake the poppers for 25 to 30 minutes, or until the bacon is fully cooked, on a rimmed baking sheet. Allow to cool slightly before serving. Serve with blue cheese dressing on the side.
  6. Although these are best served fresh, any leftover poppers and dressing can be refrigerated in separate airtight containers for up to 3 days. Reheat the poppers in a preheated oven at 180°C/350°F until thoroughly warmed.


  • Calories: 635kcal
  • Fat: 13.7g (1.1g S.Fat)
  • Carbs: 101.6g
  • Protein: 28.7g
  • Sugar: 19.6g
  • Sodium: 867mg