These Smoked Jalapeno Poppers are a fun BBQ or grilling party appetizer. Finger food peppers stuffed with cheese and wrapped in bacon, then cooked in a smoker. Great for summer, 4th of July, Memorial Day, and game day. Gluten free and keto low carb.
Course: Appetizer, Snack
Keyword: BBQ, Football, Game Day, Gluten Free, Keto/Low Carb, Pork
Cut the peppers in half lengthwise from stem to end.
Use a spoon or knife to scrape out the seeds and white membranes from inside the peppers. A grapefruit spoon is perfect for this!
Mix together the cream cheese, grated cheddar, sour cream, garlic powder, salt in a small bowl.
Scoop the cheese mixture into each pepper, level to where the pepper was cut. If you overfill, it will leak out when cooked.
Start at one end and wrap the pepper with a strip of bacon, overlapping the bacon as it winds. Secure each end of the bacon with a toothpick.
Arrange the peppers on a tin foil lined small baking sheet.
Smoke for 2 hours or longer, until the bacon is crisp as preferred.
Serve warm with dip as desired.
I use peppers 3-4 inches long, but use any desired size. It will just slightly change the amount of cheese filling you need and how well the bacon covers the pepper.The sour cream/yogurt is optional but I feel like it lightens up the cream cheese a little.