Bison Jalapeño Poppers

Get ready to elevate your appetizer game with these irresistible bison-stuffed jalapeño poppers. Today, we’re taking classic jalapeño poppers and giving them a delicious twist by filling them with lean and flavorful ground bison.

Not only does bison bring a unique and savory taste, but it’s also a healthier option. With lower fat, fewer calories, and less cholesterol compared to other meats, it’s a win-win. Plus, it’s a protein powerhouse and often well-tolerated by those with dietary sensitivities.

In this recipe, we’re mixing the bison with savory cheeses and zesty seasonings before stuffing the jalapeños, and topping them with a crispy panko and bacon mixture that’s baked to golden perfection.


Bison Jalapeños Poppers

Course Appetizer, Snack
Cuisine American
Keyword ground bison
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 24 Poppers


  • 16 oz Great Range Premium Ground Bison
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon cumin
  • 1/2 tablespoon liquid smoke
  • 2 tablespoons lime juice
  • 4 oz cream cheese - at room temperature
  • 1 cup crumbled cheddar cheese chunks
  • 1/2 cup mayonnaise
  • 12 jalapeños - sliced in half and seeds removed
  • 1 cup panko
  • 1/2 cup bacon - cooked and crumbled
  • 1/4 cup fried onion straws
  • 2 tablespoons parsley - chopped
  • 1/4 cup butter - melted
  • 1/2 cup shredded cheddar cheese
  • sour cream - for serving


  1. Preheat the oven to 350°F. Fry the bacon until crispy, then remove it to a paper towel-lined plate to absorb excess fat. Crumble when cooled. Wipe most of the bacon fat from the skillet.

  2. Cook the bison in the same skillet until browned. Season with garlic powder, paprika, cumin, liquid smoke, and lime juice. Stir until well mixed, then remove from the heat.

  3. While the bison is still hot, combine it in a large bowl along with cream cheese, cheddar cheese crumbles, and mayonnaise. Mix until the cream cheese is completely melted into the rest of the filling. Cool to room temperature.

  4. Slice off the tops of each jalapeño and cut in half lengthwise. Remove the rib and seeds from the inside of each half.

  5. Spread filling along the inside of each jalapeño half so there is no open space, and the filling is mounded over on top.

  6. In a small bowl, whisk together the panko, bacon, fried onions, parsley, and melted butter. Stir well to combine, then press each jalapeño filling side down into the mixture.

  7. Place the stuffed jalapeños in a single layer on a parchment-lined baking sheet. Bake for 7-10 minutes or until the panko is golden brown and crispy.

  8. Remove the poppers from the oven and cool to room temperature for best results. Top with shredded cheddar cheese and serve alongside a bowl of tangy sour cream. Enjoy!

Recipe Notes

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