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3 Cheese and Bacon Stuffed Jalapeno Peppers

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3 cheese and bacon stuffed jalapeno peppers are the perfect snacking food for tailgating this football season. Easy to make, these appetizers are ready in under 30 minutes so you won’t miss a second of the game.

Stuffed jalapeno peppers made with ricotta, goat cheese, Parmesan cheese and bacon are a quick and easy way to make jalapeno poppers. Great for game day, tailgates, or parties, these low carb appetizers are a crowd favorite!

We are now officially in my favorite season of the year – football season! While I am actually huge football fan, I’m also a huge fan of tailgating and football food. Bring on the chili, the brats, the queso dip … and the heartburn! I love stuffed jalapeno peppers, and this recipe will become one of your favorites.


The ingredient list for these jalapeno poppers is pretty simple – jalapenos, goat cheese, ricotta cheese, Parmesan cheese, and bacon.  Seriously you just can’t go wrong with any of those and put together, they are amazing.


Start by cutting the jalapenos in half lengthwise.  The real heat of the jalapenos is in the ribs and the seeds. I removed both because my husband doesn’t like his poppers to spicy. But if you want to add real heat, leave part of the ribs and the seeds in the peppers.  Once all the peppers are sliced, set them aside to make the filling.


This filling is a little different from the usual cream cheese filling found in jalapeno poppers, but it’s absolutely delicious.  Mix together the three cheeses with crumbled bacon. You can season with salt and pepper, you like, but I didn’t add any.


Use a spoon to stuff the cheese filling in to the peppers. It doesn’t take much and the filling goes a very long way. I had about 10 peppers to fill and had a lot of the cheese filling leftover. This recipe will make plenty for a crowd.

Sprinkle more Parmesan on top of the stuffed peppers and then bake or broil.  Baking them will allow the peppers to soften and cook more. I like to bake first and then put the peppers under the broiler to brown up the cheese. But if you are in a hurry, you can just throw them under the broiler and they are just as delicious.


I love spicy food, but I don’t love the heartburn that comes afterward. When I was pregnant with my son, my doctor recommended Nexium® 24HR for the frequent heartburn I was experiencing in the 3rd trimester. Nexium® 24HR is also great for Game Day heartburn!  Nexium® 24HR  is#1 Choice of Doctors and Pharmacists for their own frequent heartburn (*Among PCPs and Pharmacists who use a branded OTC PPI) and you only need to take 1 pill a day. That makes it really easy to eat spicy food and keep heartburn under control.


While you’re at Walmart picking up the ingredients for these peppers, you can find the 42 count Nexium® 24HR in tablet form in the personal care aisles.


When the cheese is browned, the jalapeno poppers are read to eat! They are best when served warm.  Sprinkle more crumbled bacon on top before serving, if desired.

Do you love spicy foods? Don’t forget the Nexium® 24HR for your next tailgate! Get all-day, all-night protection from frequent heartburn with Nexium® 24HR*

*Use as directed. *May take 1-4 days for full effect.


3 Cheese and Bacon Jalapeno Poppers

3 Cheese and Bacon Jalapeno Poppers


  • About 10-15 jalapeno peppers
  • 1/2 cup (4 ox) goat cheese
  • 1/2 cup ricotta cheese
  • 4 strips bacon, cooked and crumbled
  • 1-2 Tablepsoons freshly grated Parmesan cheese


  1. Preheat oven to 450 degrees.
  2. Cut each pepper in half lengthwise leaving the stem intact.
  3. Remove seeds and membranes from each pepper half and discard. Set Aside.
  4. In a small bowl combine goat cheese, ricotta and bacon.
  5. Use a small spoon to fill each jalapeno pepper half with the cheese mixture.
  6. Place the filled peppers on a baking sheet and top with Parmesan.
  7. Bake the peppers for 10 minutes in the 450 degree oven. Switch to a broiler set on high and finish browning under the broiler for another 5 minutes.
  8. Remove from oven and serve immediately.

Nutrition Information:

Amount Per Serving: Calories: 1977Total Fat: 156gCarbohydrates: 7gProtein: 157g
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  • Debi
    November 6, 2016

    Thanks for sharing your amazing jalapeno poppers recipe with us on Weekend Bites! We’re featuring it along with other healthy dishes.

  • Jennifer
    November 2, 2016

    Mmmmm, these look and sound delightful! My hubby loves jalapenos too!

    Thanks so much for sharing (and for linking up to the last SHINE Blog Hop).

    Wishing you a lovely day.

  • Karly
    October 31, 2016

    These stuffed peppers are my kind of snack! Thanks for linkin’ up with What’s Cookin’ Wednesday!

  • Rhonda Gales
    October 28, 2016

    I just picked the last of the Jalapenos from the garden. This recipe is perfect. Thanks for sharing on Sunday’s Best Linkup.

  • Sharon
    October 26, 2016

    These poppers look delicious. Can’t wait to try them. Thank you for sharing at

    • Sharon
      October 28, 2016

      I am featuring your poppers tomorrow on Snickerdoodle.

  • Audrey
    October 25, 2016

    I adore Jalapeno Poppers! Thanks for sharing on Creative K Kids #TastyTuesdays

  • easypeasylifematters
    October 25, 2016

    These look and sound to die for!!! 🙂

  • Stephanie
    October 25, 2016

    These look sooo good! Perfect recipe for game day. Thanks for sharing! #client

  • Helen at the Lazy Gastronome
    October 25, 2016

    These look good – and simple to make! Thanks for sharing on the What’s for Dinner link up and don’t forget to leave a comment at the party – Next week’s features that also leave a comment get pinned, yummed and tweeted!