Jalapeno Popper Stuffed Shells are jumbo shells loaded with the kick of jalapenos, bacon, and a cream cheese filling, smothered in a cheese sauce and even more cheese on top! These are the perfect way to turn a Jalapeno Popper Appetizer into a meal.

Skillet of Jalapeno Popper Stuffed Shells from Overhead on a Dark Cutting Board.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Ingredients & Substitutions

Shells: Look for the jumbo shells to fill. There is no need to cook them ahead of time; they will cook in the cheese sauce when the dish is baked.

Filling: The filling is a combination of jalapeno peppers, bacon, cream cheese, cheddar cheese, onion powder, and black pepper. It gives you all of the flavors of the popular appetizer.

Piping Cream Cheese Jalalpeno Mixture into an Uncooked Shell in a Skillet to Make Jalapeno Popper Stuffed Shells.

Bacon: Cook the bacon ahead of time by baking it in the oven. Line a baking sheet with aluminum foil and place the strips of bacon on the foil. Bake 18-20 minutes at 415°F. Then, crumble it into pieces to use when ready. It will last in the refrigerator for up to 4-5 days. You can also buy cooked and crumbled bacon.

Cheese Sauce: Yes, this dish is cheesy! The homemade cheese sauce covers the shells before the dish goes into the oven to bake, cooking the shells.

Toppings: After the dish has cooked, more cheese is added on top and broiled for a couple of minutes until browned. Then, reserved jalapeno peppers and crumbled bacon are sprinkled over the top before serving.

Pouring Cheese Sauce Over Uncooked Shells to Make Jalapeno Popper Stuffed Shells.

Is This Dish Spicy?

Jalapeno Popper Stuffed Shells do have a little bit of a kick in each bite. But, you can be in charge of that when choosing jalapeno peppers. The older the pepper, the spicier it will be. Looking at a pepper, the older ones will have stress marks, like little white lines or flecks on the flesh. The younger (less spicy) peppers will have clear shiny flesh. So if you like them hot, pick the older pepper. If you like the mild, pick the younger one.

Spoon Picking Up a Portion of Jalapeno Popper Stuffed Shells from a Hot Skillet.

How to Store Jalapeno Popper Stuffed Shells

Store leftover jalapeno popper stuffed shells in an airtight container in the refrigerator. They will last up to 3-4 days. Reheat them in the oven or microwave.

Fork Picking up a Piece of Jalapeno Popper Stuffed Shells from a Black Plate.

More Stuffed Shells Recipes

Skillet of Jalapeno Popper Stuffed Shells from Overhead on a Dark Cutting Board.
5 from 2 votes

Jalapeno Popper Stuffed Shells

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Jalapeno Popper Stuffed Shells are jumbo shells loaded with the kick of jalapenos, bacon, and a cream cheese filling, smothered in a cheese sauce and even more cheese on top!

Ingredients

Shells

  • 12 ounces jumbo shells, uncooked
  • 2 blocks (8 ounces each) cream cheese, softened
  • 1 cup (113 g) mild cheddar cheese, shredded
  • 1 package (12 ounces) bacon, cooked and crumbled, divided
  • 2 large jalapeno peppers, seeded, finely diced, divided
  • 1 ½ teaspoons onion powder
  • ½ teaspoon black pepper

Cheese Sauce

  • ¼ cup (½ stick / 57 g) unsalted butter
  • 1 teaspoon garlic, minced
  • ¼ cup (31.25 g) all-purpose flour
  • 2 cups (490 g) whole milk
  • 2 cups (480 g) chicken stock
  • 1 cup (113 g) Monterey Jack cheese, freshly grated
  • 1 cup (113 g) mild cheddar cheese, shredded
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper

Topping

  • 1 cup (113 g) mild cheddar cheese, shredded

Garnish

  • reserved crumbled bacon
  • reserved diced jalapeno

Instructions

Shells

  • Preheat oven to 350°F. Lightly spray a large oven-safe skillet or 9×13-inch baking dish with nonstick cooking spray.
  • In a bowl, mix cream cheese, shredded cheddar cheese, bacon (reserving ¼ cup for garnish), jalapenos (reserving ¼ cup for garnish), onion powder, and pepper.
  • Pipe the mixture equally into each uncooked shell. Place into the prepared baking dish.

Cheese Sauce

  • In a saucepan over medium heat, melt the butter. Add garlic and cook for 1 minute.
  • Add the flour and whisk constantly for 1-2 minutes (or until the mixture turns light brown). Gradually pour in the milk and chicken stock, whisking constantly. Continue whisking for 3-5 minutes, or until slightly thickened.
  • Remove from heat and add 1 cup shredded Monterey Jack cheese and 1 cup shredded cheddar cheese. Add salt and pepper.

Baking

  • Pour the cheese sauce over the stuffed shells, making sure the shells are covered.
  • Cover with aluminum foil and bake for 50 minutes, or until bubbly and cooked through.
  • After cooking for 50 minutes, carefully remove the foil and top with the shredded cheese. Broil for 2-3 minutes, watching carefully, until the cheese has browned.
  • Serve immediately, topped with reserved bacon and diced jalapeno peppers.

Video

Did you make this recipe?

You can tag me at @iamhomesteader.

Share with your friends!

Categorized in: ,

Related Recipes

Meet Amanda Rettke

Reader Comments

5 from 2 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating