Smoked Banana Pepper Poppers

Smoked Banana Pepper Poppers

Tips / Suggestions

  • The durations listed for cooking are really just a guideline. If you want more smoke, smoke longer. If you want the bacon less cooked or more crispy, just adjust the times. The great thing about this recipe is that its pretty hard to mess up.
  • I would strongly suggest that you only serve this as an appetizer. They are pretty rich in flavor and typically one person will be happy with just one.
  • Be sure to use thin cut bacon. If not, it won’t cook well enough or get crispy.
  • Be sure to trim off the ends. They can get a little burnt and / or sharp after cooking.
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Smoked Banana Pepper Poppers

Recipe by BacusBBQ


Prep time


Cooking time






Bacon wrapped banana peppers filled with a cheesy cream cheese mixture, smoked, then baked, and smothered with bbq sauce.


  • 3 3 banana peppers (whole)

  • 6 oz 6 cream cheese

  • 3/4 cup 3/4 shredded cheese

  • 2 tbsp 2 bbq seasoning of choice

  • 6 slices 6 thin cut bacon

  • 1/4 cup 1/4 bbq sauce of choice


  • Slice the banana peppers in half lengthwise. Remove the seeds.
  • Mix the cream cheese, shredded cheese, and bbq seasoning. Fill each banana pepper half with the cheese mixture using a small spoon. Wrap each banana pepper half with 1 slice of bacon and place them on a wire rack.
  • Heat your smoker to 250 degrees F. Add wood of choice to smoke with. I use apple or pecan. Smoke the peppers for 15-30 minutes.
  • Remove the peppers from the smoker and then turn the heat up to 375 degrees F. Place the peppers back on the grill and bake until the bacon is crispy, around 30-45 minutes.
  • Smother the peppers with the bbq sauce and cook for another 5 minutes. Remove from the grill, let cool for 5 minutes or so, and dig in.

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