Gluten Free Jalapeno Poppers

If you enjoy spicy food, you’ll these gluten free jalapeno poppers! If you’re not a super spicy food fan but have been wanting to try them but don’t think that you can handle the heat, continue reading to learn some easy hacks to less their temperature.

***This recipe is also available to non-members.***

  1. Using cream cheese or heavy dairy products as part of the filling reduces the heat a bit.
  2. Removing the stem, membrane, and seeds will reduce the heat a bit.
  3. Simmering in water also reduces the heat. The longer it simmers, the more heat is removed. Twenty minutes make them tolerable to the weak-tongued individual. (Warning: Be careful as the steam from the water can burn your eyes temporarily. Be sure to vent the area well.) However, instead of making them soggy, use mini bell peppers (I get them at my local Costco) instead.

Gluten Free Jalapeno Poppers

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: Makes 12 poppers

Gluten Free Jalapeno Poppers

Learn the brands of ingredients to use to make gluten free jalapeno poppers as well as variations including some that reduce calorie and fat.


  • 12 (4-inch) jalapeno peppers
  • 8 ounces Neufchatel* cheese (or gluten free cream cheese - Organic Valley or Philadelphia)
  • 1/2 pound cheddar cheese, shredded
  • 3 ounces jar gluten free bacon bits (Hormel Real Bacon Bits) (or homemade using Applegate, Hormel Naturals, or Hormel Black Label-not natural bacon)
  • See Variations at the bottom of this recipe for addin options


  1. Preheat oven to 375ºF.
  2. Wear rubber gloves when handling hot peppers such as habanero and jalapeno. Rinse peppers off and slice each in half.
  3. Smear some creamy cheese on the bottom of each pepper half. Sprinkle with shredded cheese and top with finely chopped bacon bits.
  4. Bake on center shelf of the oven for 20 minutes or until cheese is golden brown.


*Neufchatel cheese is similar to cream cheese but contains one-third less fat at the same price.


Saute 1/4 cup chopped yellow or red onion in neutral-flavored oil until tender, 7 - 8 minutes. Add some on top of the creamy cheese.

Substitute cooked until browned, bulk, gluten free sausage for the bacon bits. You can even mix it into the creamy cheese.

Want a lower calorie version? Substitute some of the cheese with cooked ground chicken.

***Allergen vary depending upon the bacon you use.***


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