Gouda-Turkey Jalapeno Poppers


  • 12 medium, fresh jalapeno peppers
  • 4 oz. low fat cream cheese, softened
  • 6 oz. cooked turkey burger, crumbled
  • 4 oz. smoked Gouda cheese, shredded, or sharp cheddar cheese,
  • shredded 6 slices of bacon (turkey bacon works too)


  1. Line a plate with a paper towel; place 6 slices of bacon on the plate; cover, and microwave for 3 minutes. (Do not cook it to crispy.) Set aside and let cool.
  2. Using gloved hands, cut peppers in half lengthwise. Remove the seeds and membranes (be careful not to touch your face our rub your eyes). Set the seeds and membranes aside.
  3. Cook the peppers in boiling water 5 minutes (spicy) or 10 minutes (mild). Drain well and set aside.
  4. Combine the cheeses with the cooked ground turkey and the reserved seeds. Spoon the mixture into the pepper halves. Wrap each pepper half with ½ slice of bacon. Place the peppers on a baking sheet and bake in 400F oven for 5-8 minutes or until the bacon has started to crisp and the cheese has melted.
  5. Remove from the oven and let the peppers cool for 10 minutes before consuming.


  • To decrease the spiciness of the peppers, mix in less or none of the reserved seeds and membranes.


  • Try using other types of cooked meat, or leaving the meat out altogether, and mixing in cooked bacon to the cheese, and then filling the peppers.
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