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Gluten Free Jalapeno Poppers

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  • Author: Elaine VanVleck
  • Total Time: 1 hour
  • Yield: 24 1x
  • Diet: Gluten Free


This easy recipe for baked gluten free jalapeno poppers is keto and low carb friendly. The jalapeno peppers are stuffed with cream cheese, cheddar cheese, bacon and chicken. This is a perfect party appetizer or snack!



12 Jalapeno Peppers, cut in half with seeds removed
1/2 cup Cheddar Cheese, shredded
8 ounces Cream Cheese, softened
1 - 12.5 ounce Canned Chicken Breast, drained
6 strips Bacon, cooked and coarsely chopped
1/4 cup Salsa
1/2 tsp. Onion Powder
1/2 tsp. Garlic Powder
1/2 tsp. Sea Salt


Preheat your oven to 400 degrees.

Clean jalapeño peppers, cut in half and place on a parchment lined baking sheet.

Using a spoon remove the seeds and core from each pepper half. 

In the bowl of your mixer combine the cheddar cheese, cream cheese, chicken, bacon, salsa, onion powder, garlic powder and sea salt. Blend the ingredients together stopping to wipe down the sides of the bowl with a spatula a couple of times. Blend until the mixture is completely combined and creamy.

Spoon the filling mixture into each jalapeño half and place back on the baking sheet.

Bake at 400 degrees for 30 minutes. Let the peppers cool slightly before serving.

Store leftovers in the refrigerator in a sealed container for up to five days.


Eat warm, eat later cold and eat the next morning cold from the fridge.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Gluten Free