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Bacon, chicken, and jalapeno popper dip fill these easy stuffed peppers!

Jalapeno Popper Stuffed Peppers

keto stuffed peppers covered in cheddar and bacon on white plate

These keto stuffed peppers are full of a spicy homemade jalapeno popper dip combined with chicken for a low carb option that is packed with flavor. You can make these as spicy or as mild as you prefer, because these low carb stuffed peppers are totally customizable! I have a confession to make…

I didn’t always love bell peppers.

In fact, I was well into my upper 20s before I really even thought about giving them a chance.

I blame green peppers on this.

I’d only ever tried green peppers as a kid and had no idea that red, yellow, and orange peppers were sweeter tasting.

Once I tried a red pepper and realized I loved it, it didn’t take long for me to get used to the green peppers.

You can make keto stuffed peppers with any color pepper you prefer, but these days, I normally use green peppers. I’ve gotten quite used to them and there are a bit more carbs in the sweeter, more ripe red peppers, but not a whole lot.

Still, if you’re on a keto diet and sticking to 20g net carbs a diet, every carb counts, right?

low carb stuffed peppers with cheddar and bacon on white plate

How To Make Keto Stuffed Peppers:

I make stuffed bell peppers a little differently than most people, because I slice the peppers in half and fill each half.

There are two reasons for this.

1.) Peppers do contain carbs and by cutting them in half, you’re really maximizing the amount of filling per pepper and making it a whole lot easier to eat half of a pepper rather than a full pepper.

cream cheese stuffed peppers in white baking dish

2.) It’s a heck of a lot easier to fill and cook a pepper laying down on it’s side than it is to get them to stand up on their ends. Some peppers are weirdly shaped on the bottom and just don’t want to stand up for you, ya know?

There is no need to parboil your peppers before popping them in the oven if you follow my easy trick of adding a couple tablespoons of water to the bottom of your baking dish and then covering the pan tightly with foil.

The peppers steam to tender-crisp perfection this way. If you want these cream cheese stuffed peppers to be very soft, you may consider parboiling them.

low carb stuffed peppers with cheese

How Long To Cook Stuffed Peppers:

Like I mentioned above, I don’t parboil my peppers, which means they bake a bit longer.

The peppers should be tender-crisp in 35 minutes, but feel free to adjust the cooking time to suit your own preferences. Some people prefer extra crunchy peppers and some people prefer soft peppers.

You really can’t mess these up!

jalapeno popper stuffed pepper recipe on white plate

Stuffed Peppers Without Rice:

When people think of stuffed peppers, they usually imagine them filled with rice, but that definitely doesn’t have to the be the case, especially when making keto stuffed peppers!

Cream cheese stuffed peppers are better than the carb heavy peppers, if you ask me. 😉

Cream cheese is a great base to hold together your ingredients and add the fat that is needed to make your stuffed peppers recipe satisfying and filling.

A stuffed pepper on a small white plate with a pan of peppers in the background.


I’ve always been the type of person that could eat dip with a spoon and low carb makes that completely acceptable. 😉 There are no carbs in a spoon, after all. Haha!

I filled this easy stuffed peppers recipe with a mixture of jalapeno popper dip, bacon, and shredded chicken. The fat and protein keep you full and the flavors are just phenomenal.

I think you’re going to love this keto stuffed peppers recipe. This isn’t a traditional stuffed pepper recipe – it’s even better!

More recipes like this:

low carb stuffed peppers collage

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Jalapeno popper stuffed peppers!

Jalapeno Popper Stuffed Peppers

These keto stuffed peppers are full of spicy jalapeno popper dip and shredded chicken for a low carb dinner that is satisfying and filling. 

Yield 8 servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • 4 green bell peppers
  • 8 ounces cream cheese, room temperature
  • 1 1/2 cups cooked, shredded chicken
  • 1/3 cup diced pickled jalapenos, from a jar
  • 1/4 cup mayonnaise
  • 4 slices bacon, fried and crumbled
  • 1/2 cup grated cheddar, divided
  • 1/4 cup grated Parmesan


  1. Preheat oven to 350 degrees. Add 2 tablespoons of water to a 9x13 baking dish.
  2. Slice each pepper in half from top to bottom. Remove the membrane and seeds and place the pepper halves in a 9x13 baking dish. 
  3. Add the cream cheese, chicken, jalapenos, mayonnaise, bacon, 1/4 cup of cheddar, and all of the Parmesan to a medium mixing bowl. Stir well to combine.
  4. Spoon the filling evenly into each pepper. 
  5. Sprinkle the tops of the peppers with the remaining cheddar. 
  6. Cover the pan tightly with foil and bake for 35 minutes, or until the peppers are done to your liking. 


Fresh jalapenos are spicier than pickled jarred jalapenos. Use fresh for a spicier kick.

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Nutrition Information:

Yield: 8 Serving Size: 1/2 pepper
Amount Per Serving: Calories: 274Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 66mgSodium: 435mgCarbohydrates: 6gNet Carbohydrates: 5gFiber: 1gSugar: 3gProtein: 13g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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13 thoughts on “Jalapeno Popper Stuffed Peppers”

  1. Wow!!! These jalapeno popper stuffed peppers are absolutely delicious!! I followed the recipe exactly and they turned out perfect. I have been craving jalapeno poppers and these really hit the taste on the nose. I will definitely make these again. Thank you for this wonderful recipe.

      1. Hi Karly, looking forward to making this! Can you give a substitute for the mayo? Would you suggest full fat yogurt or sour cream?

    1. I made these for breakfast on Father’s Day. I left out the chicken and cooked the peppers then put scrambled eggs on top with more bacon, jalapeños and cheese. I broiled them for a few minutes. My husband loved them!

      1. Elizabeth F.

        Did you omit the mayo and cream cheese also? (when you made with eggs instead of chicken)

  2. I really want to try all these amazing pepper recipes you have!!! Do you know how well they keep in the fridge? I meal prep for 5 days so I wanna make sure they’ll be okay that long. 🙂

    1. Karly Campbell

      I’m really weird about keeping food more than a few days in the fridge myself, but Google says 3-5 days should be fine.

  3. These peppers are to die for!!! Followed recipe exactly and they turned out perfect! My husband is already requesting for me to make them again! I’m so excited about your new blog and I plan to make the broccoli salad today and your deviled eggs for a BBQ we are attending tonight! Thanks for sharing these recipes!

    1. Karly Campbell

      Yay! So glad the peppers were a hit. Hope you love the eggs and broccoli salad too! 🙂

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