Roasted Garlic Bacon-Wrapped Stuffed Jalapeños
Bacon-wrapped stuffed jalapeños with a roasted garlic and chive cream cheese filling. A super easy appetizer that everyone will love!
Servings 20 servings
Preheat oven to 400F. Line a baking sheet with parchment paper or aluminum foil, either is fine.
Cut the top part off a head of garlic. Drizzle with oil and wrap in aluminum foil. Bake for 45 minutes to 60 minutes. Until garlic is fork-tender.
Cut jalapeños length-ways. Remove all the seeds and membranes (wear gloves for this process.)
Squeeze creamy roasted garlic from the skin into a medium bowl, add in cream cheese and green onions. Mix until well combined.
Spoon filling equally among all 20 jalapeños. Wrap each stuffed jalapeño with 1/2 slice of bacon. You can stick a toothpick through the center to ensure the bacon doesn't come off. For the most part (all but five), mine stayed on without this extra step, so it's up to you! I found that even if the bacon comes off while cooking, as it cools it will wrap around the jalapeño again no problem.
Place wrapped and stuffed jalapeños on the baking sheet. Bake for 22-25 minutes or until they are crispy. I broiled mine for 3-5 minutes to make them EXTRA crispy.
Make-ahead tip: Make the roasted garlic up to 3 days ahead of time. Jalapeño peppers can be wrapped and stuffed up to one day ahead of time.
- I used Kite Hill almond milk cream cheese to make this recipe dairy-free. Feel free to use your favorite cream cheese or cream cheese substitute.
- Don't like it spicy? You can use mini sweet peppers instead. Great for those who don't like as much heat!
Calories: 57kcal | Carbohydrates: 2g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 113mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 1mg