I don’t know who came up with the idea to stuff cream cheese inside of a hot pepper and wrap it with bacon, but they were genius! 

This recipe is your typical jalapeno popper with an added Dusted spin on it. I was originally going to experiment with creating a jalapeno popper cheeseburger, but then it hit me…what if I just brought the burger to the popper itself and it could still be a delicious bite-size appetizer? 

The ground beef on top of the cream cheese allows for the jalapeno to take on this dome shape that actually helps you successfully wrap the whole thing in bacon. These will go down VERY quickly so if you are doing it for a party I highly recommend doubling or tripling the recipe. 

A couple of tips to ensure you have the perfect poppers…make sure the bacon is nice and thin so it can wrap around the pepper and stick. It also helps make sure the bacon gets nice and crispy. Speaking of crispy, the broiling of the poppers before taking them out of the oven is the perfect finishing touch. You can try to flip them to broil them on both sides, OR you can bake them on top of a cooling rack so the heat source can get all around the poppers. Another tip for crispiness is to ensure they are spaced out enough on the tray. Leave at least 1 inch between each popper so they aren’t touching and the bacon can get crisp on all sides.