Baked Jalapeno Poppers on a white serving plate.
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5 from 2 votes

The Best Baked Bacon Ranch Jalapeño Poppers Recipe

Baked Bacon Ranch Jalapeño Poppers are jalapeño peppers sliced in half and loaded with a creamy, spicy, ranch and cheese filling. These poppers are doubly special because they are also wrapped in bacon and baked until they have reached golden brown perfection!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizer
Cuisine: American, Southern
Keyword: Christmas appetizer, easy appetizers, easy game-day appetizer recipe
Servings: 20 Poppers
Calories: 79kcal
Author: Sharon Rigsby


  • 10 jalapeños fresh, medium size
  • 8 oz cream cheese softened
  • 10 slices bacon regular sliced, not thick, cut in half
  • 1 Tbsp dry ranch salad dressing and seasoning mix
  • 1/4 cup grated sharp cheddar cheese
  • 1/4 cup grated Parmesan cheese


  • Preheat the oven to 400 degrees F.
  • Slice the jalapeño peppers in half lengthwise and scoop out the seeds and ribs. Leave the stems on. Discard the seeds and ribs.
  • In a small bowl mix the softened cream cheese, ranch seasoning mix, cheddar cheese and Parmesan cheese. Mix well.
  • Fill the peppers with the cheese mixture. Don't overfill or the cheese will ooze out while baking.
  • Wrap a slice of bacon around the jalapeño and secure with a toothpick.
  • Place the prepared jalapeños on a wire rack which has been lightly sprayed with cooking spray and set inside of a baking sheet with sides. Bake for about 25 minutes, or until the bacon is brown and crispy.
  • Serve warm or at room temperature.



I have found that a serrated grapefruit spoon works best for removing the ribs and seeds.  
This recipe, as written, is relatively mild. If you like a little more heat, leave a few seeds or ribs in your peppers. 
Be sure to wash your hands thoroughly after handling the peppers and avoid touching your eyes.
To make the poppers ahead, make as directed and store covered in the refrigerator for up to 24 hours. Before serving, follow the baking directions. If they are cold, they may take a few extra minutes to bake. 
It's highly unlikely you will have any leftovers, but if you do, they can be stored in the refrigerator for up to three days. To reheat, place them in a 325-degree oven for about 10 minutes. 
Do not use thick bacon in this recipe. It will not cook in the same amount of time as the jalapenos. 
Try to purchase jalapeños that are the same size so they will cook in the same amount of time. 
Neither fresh peppers nor stuffed jalapeño poppers freeze well.
When picking out your peppers, if you prefer mild, pick a green pepper with smooth skin without any white streaks. Redish or green peppers with white streaks are older peppers and are hotter.
If you have any cheese filling leftover, it is delicious on crackers. 


Calories: 79kcal | Carbohydrates: 1g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 152mg | Potassium: 55mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 200IU | Vitamin C: 4.1mg | Calcium: 40mg | Iron: 0.4mg