Feta & Bacon Jalapeño Poppers


• 10 slices bacon, sliced in half
• 10 fresh jalapeño peppers
• 1 200 g Krinos® 100% Goat Milk Feta, crumbled
• 1/4 cup drained and rinsed canned black beans
• Half small red onion, finely diced
• ¼ tsp crushed red chili flakes (optional)


Pre- heat oven to 350°F (180°C).

Line a baking sheet with parchment paper and layer with bacon slices. Par- cook bacon for about 8 to 10 minutes.

Meanwhile, trim jalapeno stems leaving some remaining and cut in half lengthwise. Remove seeds and membrane using a paring knife, being careful not to pierce the peppers.

In a large bowl, mash feta with a fork until it starts to come together (less crumbly). Add black beans, red onion and pepper flakes (if using); mix well to combine. Fill each jalapeño half with feta mixture, mounding slightly. Cut each slice of bacon in half and wrap each half around the center of each jalapeño, overlapping on the bottom and securing through the side of the pepper with a toothpick. Place on baking sheet and bake for 30 minutes or until bacon is crispy. Remove toothpicks and serve.

Barbecue Option: Place prepared jalapeños on a grilling tray or directly on the grill. Grill over medium heat, turning occasionally, until the bacon is crisp about 15 to 20 minutes.


  • Poppers can be prepared and frozen, no need to thaw just cook from frozen allowing a bit more baking time.
  • Recipe can easily be doubled for a large group.
  • Filling can be made a few days ahead and kept covered in the refrigerator.
  • Omit bacon for a vegetarian option.
  • Serve with hot sauce for dipping.