Steak Stuffed Jalapenos

Steak Stuffed Jalapenos

A simple filling of steak and cream cheese make these Steak Stuffed Jalapenos wrapped in bacon a popular appetizer.
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 16
Author Paula Jones


  • 8 jalapenos washed, cut in half add inside scrapped clean
  • 1/4 to 1/3 pound chuck eye steak or your choice cut, cut into 8 strips
  • 8 slices thin cut bacon cut in half
  • 3 ounces cream cheese at room temperature cut into 8 pieces
  • ground black pepper to taste


  • Cut jalapenos lengthwise, using a spoon clean out seeds.
  • Cut steak against the grain into 8 strips slightly smaller than the jalapeno.
  • Spoon the cream cheese into the pepper
  • Add the un-cooked steak to the pepper and wrap the bacon around the jalapeno trying not to overlap the pepper. Secure with a toothpick if necessary.
  • Add pepper to taste.
  • Refrigerate at least 30 minutes.
  • Preheat grill or skillet to medium heat or abuot 300 degrees.
  • Rotate pepper to cook on all sides.
  • Cook until bacon is crisp.
  • Serve hot or at room temperature.


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