These bacon-wrapped beef and horseradish jalapeno poppers are a bold twist on a classic snack. Instead of cream cheese and breading, they’re stuffed with juicy, horseradish-infused ground beef, wrapped in crispy bacon, and finished with a kiss of smoke and heat. They balance smoky, spicy, and savory flavors in every bite—no fryer needed.
Bacon Wrapped Beef and Horseradish Jalapeño Poppers Recipe
Forget everything you know about jalapeño poppers—these bring the flavor in a whole new way. Smoky, meaty, spicy, and completely cheese-free, they’re perfect for anyone looking for a rich, protein-packed snack or appetizer straight off the smoker.
How to Make Bacon Wrapped Beef Jalapeño Poppers
Prep the jalapeños
Preheat your grill or smoker to 350°F. Slice 8 jalapeños in half lengthwise and remove the seeds and white membranes. If you prefer less heat, soak the jalapeño halves in a bowl of cool water for 10 minutes to reduce the heat oils.
Season and stuff the beef
In a bowl, mix 1 lb of ground beef with a drizzle of Motley Que Ivory Heaven (or another horseradish-based BBQ sauce). This adds flavor and moisture. Roll the beef into 16 tablespoon-sized meatballs. Press each meatball into the cavity of a jalapeño half so it’s filled evenly.
Wrap in bacon
Take 16 slices of bacon, one for each popper. Wrap each stuffed jalapeño with a bacon slice, overlapping slightly so it stays snug. Place the ends of the bacon underneath to keep them secure—no toothpicks needed. Sprinkle the tops with Big Poppa Smokers Jalapeño Bacon Jallelujah Rub for an extra layer of smoky, spicy seasoning.
Smoke the poppers
Place the poppers bacon-side-down on the grill. Smoke at 350°F for 20 minutes, then carefully flip and continue cooking for another 20 minutes, until the bacon firms up.
Sear for crispiness (optional but recommended)
Crank the heat or use your grill’s sear zone. Move the poppers over the open flame and sear, flipping occasionally until the bacon is crispy and the internal temperature of the beef hits 165°F.
Serve with dipping sauces
Plate the poppers and serve hot. We recommend Motley Que Ivory Heaven, Truff Hotter Truffle Sauce, or Smoke Show Jalapeño Ranch.
Best Beer to Pair with Jalapeño Poppers
IPA
The bitterness cuts the richness of the bacon and beef, while the bold hop flavor stands up to the heat.
Lager
Clean and crisp, lager refreshes the palate and cools down the spice.
Milk Stout
Creamy and slightly sweet, a milk stout contrasts beautifully with spicy, smoky jalapeño.
Bacon Wrapped Beef and Horseradish Jalapeno Poppers
Equipment
- Apple Wood Pellets
- BBQ Tongs
- BBQ Gloves
- Pit Boss PB 1000 Grill
- Yonedas Okami Chef Knife
- You Need a BBQ Cutting Board
Ingredients
- 1 lb Bacon
- 1 lb Ground Beef
- ¼ cup Motley Que Ivory Heaven
- 8 each Jalapenos
- ¼ cup Big Poppa Smokers Jalapeno Bacon Jallelujah Rub
Instructions
- Preheat grill to 350°F
- Slice and deseed 8 jalapeños, soak in cold water for milder heat
- Mix 1 lb ground beef with Motley Que Ivory Heaven
- Roll into 16 meatballs, press into jalapeño halves
- Wrap each with 1 slice of bacon, ends on the bottom
- Season with Jallelujah Rub
- Smoke for 20 minutes per side
- Sear until bacon is crispy, internal beef temp is 165°F
- Serve with your favorite dipping sauces
Bacon Wrapped Beef and Horseradish Jalapeno Poppers FAQs
How do I reduce the spice in jalapeño poppers?
Soak deseeded jalapeño halves in cold water for 10 minutes before stuffing. You can repeat the soak for even less heat. Or, sub in mini sweet bell peppers for a totally mild version.
Can I make them healthier?
Swap ground beef for ground chicken or turkey. Use thin-cut bacon or even skip it (but let’s be honest—bacon makes them better).
Is this recipe gluten free?
Yes! No breadcrumbs, no flour—just meat, peppers, and spice. Always double-check your sauce and rub ingredients to be safe.
What if I want them hotter?
Use habanero peppers instead of jalapeños, or sprinkle ghost pepper wing dust on the meat filling before wrapping in bacon.