Nothing quite says the Super Bowl like jalapeno poppers, and let me tell you, they are ten times more delicious when made on your smoker!
Now, this recipe does take a little time to prep, but you can make them in advance and just put them on your smoker when guests arrive, making them a super easy snack to feature at your Super Bowl party. Plus, they are cooked at a higher temperature, meaning you can cook them at the same time as chicken or any other meat dishes you are preparing.
Here are a few other Super Bowl smoker ideas:
Ready to smoke some jalapeno poppers? Keep reading!
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Ingredients for Smoked Jalapeno Poppers:
- 12-16 whole jalapenos (can be substituted for snack bell peppers)
- 1 8 oz container of cream cheese
- 1 cup shredded cheddar cheese
- 1 tablespoon garlic powder
- 12-16 pieces of raw bacon (one for each pepper)
- 1 teaspoon crushed red chili pepper
- ½ teaspoon salt
- ½ teaspoon pepper
How to Make Smoked Jalapeno Poppers (Step by Step)
Step 1: Prepare the Peppers
Cut the jalapeno peppers in half and scoop out the insides. If you are cooking them directly after stuffing them, it is a good idea to also preheat your smoker to 300°F.
Step 2: Prepare the Stuffing
In a large mixing bowl, place the cream cheese, shredded cheese, and all of the spices. Mix until blended well.
Step 3: Stuff the Peppers
Fill each half pepper with the cream cheese mixture, taking caution to stop at the rim of the pepper. Set aside.
Step 4: Wrap with Bacon
After stuffing each individual pepper, wrap each one with one strip of bacon and try to cover as much of the cream cheese as possible.
Step 5: Smoke
Place the stuffed peppers on the upper shelf of your smoker. Start the poppers with the pepper side down. Set your timer for 20 minutes.
Step 6: Flip the Peppers
After 20 minutes, check on your poppers. If the bacon looks like it isn’t cooking, flip the peppers over and cook for another 20 minutes. You can also leave the poppers with the pepper side down.
Step 7: Remove from the Heat
Your poppers should be done after about 40-45 minutes on the smoker. You can leave them a little longer if you prefer, but remove them before the 1-hour mark, or they will explode.
Step 8: Serve
Allow the peppers to cool for 5-10 minutes before arranging on a plate and serving. Enjoy!
Variations of Stuffed Jalapeno Poppers:
- People who don’t like spicy food can use snack bell peppers instead of jalapenos to tone down the heat.
- Those who don’t eat pork can use turkey bacon, or as we did, leave a few without bacon for the non-pork-eating guest. Place any un-bacon-wrapped poppers on a piece of foil, and do not flip.
- Goat cheese can be substituted for cream cheese for a more intense flavor.
Tips for Smoked Jalapeno Poppers
- Don’t feel obligated to flip: We flip our poppers during smoking because we love crisp bacon, but if you are worried about the mess, leave your poppers only cooking on one side.
- Use cherry wood pellets: The smoked poppers absorb a lot of smoke, and we recommend sticking to lighter-flavored woods like cherry or apple so the smoke flavor doesn’t get overpowering.
- Don’t cook directly over the flame: If your poppers get too hot, they will explode. You’ve been warned.
What to Serve With Smoked Jalapeno Poppers
We serve smoked jalapeno poppers at all of our parties, usually with other smoked appetizers like our sweet and spicy smoked wings or smoked guacamole. You can also serve them as a side with brisket or burgers!
How to Store Smoked Jalapeno Poppers
Unfortunately, smoked jalapeno poppers are only really good when served fresh. We recommend only making what you can consume in one sitting.
Before they are smoked, raw, already stuffed jalapeno poppers can be placed in an airtight container and stored in the fridge for 1-2 days before cooking and consuming.
How to Reheat Smoked Jalapeno Poppers
We do not recommend reheating smoked jalapeno poppers. They’re just not as good. But if you insist, using the oven is best (keeps them crispy).
Smoked Jalapeno Poppers
- 12-16 Whole Jalapeno peppers (can be replaced with snack bell peppers)
- 8 ounces Cream cheese
- 1 cup Shredded cheddar cheese
- 1 tbsp Garlic powder
- 12-16 Raw pieces of bacon (one for each pepper)
- 1 tsp Crushed red pepper
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- Preheat your smoker to 300°F.
- Cut the jalapenos in half, cleaning out the insides. Set aside.
- In a large bowl, mix the cream cheese, cheddar cheese, and spices until mixed.
- Stuff each half jalapeno with cream cheese mixture, stopping at the rim of the pepper.
- Wrap each pepper in one slice of bacon, covering as much of the cream cheese as possible.
- Place the poppers on the upper rack of the smoker, pepper side down, and cook for 20 minutes.
- Check on the poppers, flipping so the bacon side is down and cooking for 20 more minutes.
- Remove the poppers from the smoker and allow them to cool for 5-10 minutes.
- Serve while warm and enjoy!