BBQ jalapeño poppers from The Pioneer Woman Cooks - Recipes from an Accidental Country Girl (page 14) by Ree Drummond

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • allie7111 on May 24, 2026

    I add about 1 cup shredded cheese to the cream cheese. So yummy!

  • sherriejd on March 08, 2026

    Make these and freeze. Then you can bake a few at a time when there’s only two of you.

  • hibeez on February 04, 2024

    These are delicious, and easy. The hardest part is getting the seeds and membrane out of the peppers. I've used a mix of cheeses (cheddar, Monterey, cream), swapped chives for scallions, and used marmalade for the bbq sauce in a pinch. (BBQ sauce really makes these shine) I skip the toothpicks, and wrap half a slice of bacon around the pepper, tucking both ends under and they don't unravel - don't tug or wrap too tight. My homegrown jalapeños are smaller than some store-bought varieties, so I will cut the bacon to suit. I also have upped the oven temp 25-50 degrees, so the bacon cooks up a bit better.

  • FJT on October 07, 2011

    Really easy to make in advance and a real winner in our household. I can never make enough.

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