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Shrimp & Cream Cheese Stuffed Jalapeños

Smoked jalapeño peppers stuffed with goodies are an amazing appetizer and this version stuffed with a jumbo shrimp and a cream cheese mixture take things to a whole new level.
Course Appetizer
Cuisine Hot Smoking
Prep Time 1 hour
Cook Time 3 hours
Servings 6
Author Jeff Phillips


  • Jalapeño peppers (Each pepper makes 2)
  • 8 ounces cream cheese (makes enough mixture for about 20 stuffed peppers)
  • 1 cup of shredded cheddar
  • Jeff’s rub recipe
  • 1 lb shrimp Jumbo or 21/25 pieces per pound
  • 1 lb of thin or original sliced bacon (the kind I use has 13 slices and allows me to wrap 26 peppers)


Prepare Shrimp

  • Remove shells from shrimp
  • Put the shrimp down into a ziptop bag with about ¼ cup of Jeff's rub and shake/roll to coat.
  • Place bag of shrimp in the fridge for 30-60 minutes to marinate

Prepare Jalapeño Peppers

  • Cut peppers in half lengthwise
  • Remove seeds and veins completely

Prepare Cream Cheese Mixture

  • Mix 8 ounces of cream cheese with 1 cup of shredded cheddar and 3 TBS of Jeff's rub
  • Mix well to combine ingredients

Stuffing the Peppers

  • Lay marinated shrimp into pepper half
  • Make partial cuts into the body of the shrimp to help it lay flat
  • Stuff cream cheese mixture over the top and sides of the shrimp to fill pepper half
  • Wrap half strips of bacon around stuffed pepper halves

Smoking the Stuffed Jalapeño Peppers

  • Set up smoker for cooking at about 225°F
  • Place stuffed peppers directly on smoker grate
  • Smoke with pecan wood (or other smoking wood) for about 3 hours or until peppers are soft
  • For crispy bacon, place peppers under oven broiler for a few minutes watching them closely
  • Serve immediately!