Jalapeño popper roulette recipe

Jump to video

Jalapeño popper roulette recipe

We love our spicy food and jalapeño peppers. But lately, they are tasting more and more like bell peppers, making them a little bit boring.

Since we like to play games, we made regular jalapeño poppers and made one with an extra kick. Jalapeño popper roulette is the perfect game at your next bbq party.



  • 18 jalapeño peppers
  • 500 grams of cream cheese
  • a handful of finely cut chives
  • a handful of finely cut flat-leaf parsley
  • 1 clove of garlic
  • 1 tbsp of fleur de sell
  • 1 tsp of ground black pepper
  • 1 tbsp of olive oil
  • 18 slices of streaky bacon
  • 400 grams of grated Gouda cheese
  • 1 dried hot pepper, or half of an extremely hot dried pepper

How to

  1. Cut off the cap of the peppers and cut out the seeds and glands with a thin knife. When all the peppers are deseeded, you can make the filling.
  2. Mix the cream cheese with the chives, parsley, garlic, salt, pepper and olive oil to a smooth paste. Fill the peppers with this cream cheese.
  3. Wrap each of the stuffed peppers with a piece of bacon and put it in a jalapeño pepper rack.
  4. Now you stick the dried hot pepper in one of the peppers and cover it with more cream cheese, so you don’t see it anymore. Sprinkle the grated Gouda over all the stuffed jalapeño peppers.
  5. Now you let someone else change the order of the peppers in the rack so you can participate in this game yourself. Isn’t that fun?
  6. Place the rack in your grill and cook them with indirect heat at a temperature of about 140ºC (284F). Cook them for 20 to 30 minutes until the peppers are soft, the bacon is golden brown, and the cheese has melted.
  7. Take the peppers out of the grill and start the game.

Big thanks to Napoleon Grills for sponsoring this post.
Please return the favor by visiting their website.

BBQ gear used

Disclosure: Some of the links in this post are affiliate links and if you click on them to make a purchase I will earn a commission. I link these articles because of their quality.

Share this recipe