Jalapeno Popper Stuffed Shells are jumbo shells loaded with the kick of jalapenos, bacon, and that all-important cream cheese filling! These are the perfect way to turn a Jalapeno Popper Appetizer into a meal. If you love jalapenos, be sure to try my Jalapeno Popper Dip and my popular Jalapeno Popper Pork Loin!
Jalapeno Popper Stuffed Shells
There is a local restaurant that makes the most amazing jalapeno poppers. I order the appetizer almost every time I go there. I just wish there was enough substance there to fill me up. These Jalapeno Popper Stuffed Shells are my way of getting that jalapeno popper taste but in a complete and filling meal.
Best way to Make Bacon
When I cook bacon, I do it in the oven. I set the temperature to 415°F and while it is preheating, I lay out the individual slices of bacon on a foil-lined rimmed baking sheet. (Yes, right on the pan! No rack needed.) They are perfectly crispy in 18-20 minutes. No flipping and easy cleanup! Then, crumble the strips of bacon into little pieces. Use this trick for other recipes calling for bacon like my Bacon Corn Dip.
How to Pick a Jalapeno
If you are like me and you like things a little spicy, you have been the recipient of the jalapeno that had no kick. On the flip side, you may have had the jalapeno that tasted like a ghost pepper. So, how can you tell if the jalapeno is spicy? 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.
How to Freeze Stuffed Shells
To freeze these stuffed shells, simply prepare the meal following the instructions, but don’t bake it. Instead, place the stuffed shells in a 9×13-inch aluminum pan. Cover it with aluminum foil and don’t forget to write the name of the dish and the instructions, along with the date. When you are ready to bake it, take it out of the freezer, uncover it, and bake it as instructed. The bake time may be longer if cooking from frozen. If stored properly, this will last up to 3 months in the freezer.
More Stuffed Shells Recipes
Jalapeno Popper Stuffed Shells
- 12 ounces (340 g) jumbo shells, cooked al dente
- 2 large jalapeno peppers, seeded and finely diced
- 12 strips thick-cut bacon, cooked, crumbled, and divided
- 1½ blocks (12 ounces) cream cheese, softened
- ½ cup (66 g) mild cheddar cheese, cubed
- ¼ teaspoon black pepper
- 1 teaspoon onion powder
- 1 cup (113 g) mild cheddar cheese, shredded
- 1 teaspoon fresh chives, thinly sliced for garnish
- Preheat oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- In a bowl, mix the diced jalapeno peppers, 10 pieces of the cooked and crumbled bacon, cream cheese, cubed cheddar cheese, pepper, and onion powder.
- Spoon about 1 tablespoon of the mixture into each shell.
- Place the stuffed shells into the prepared baking dish.
- Top with the shredded cheddar cheese.
- Bake 15-20 minutes, or until bubbly.
- Serve immediately, topping with reserved bacon and chives (optional).
Did you make this recipe?
You can tag me at @iamhomesteader.
I wonder if I can freeze them