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Salmon Risotto Jalapeno Poppers with Bacon

A new twist on an old favorite. Grilled jalapenos stuffed with Salmon Risotto and wrapped in bacon. A delicious appetizer.

Course Appetizer
Cuisine American, Multicultural
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 Bowl Live Ocean Salmon Risotto Uncooked
  • 8 Green Jalapenos - About 3" in length
  • 16 Pieces Thinly Sliced Bacon - Halved and uncooked
  • Kosher Salt - To sprinkle
  • Wooden Toothpicks - To secure bacon


  1. Preheat oven to 400 F.

  2. Lightly oil a baking sheet.

  3. Halve each jalapeno and scrape seeds and ribs. Wear gloves and keep hands away from your face and eyes.

  4. Open one Salmon Risotto Bowl and stir. Do not cook.

  5. Fill each jalapeno half with Salmon Risotto, being careful to not over-fill.

  6. Tightly wrap a piece of bacon around each jalapeno.

  7. Use toothpick to hold bacon in place by inserting through the jalapeno.

  8. Place in oven for 15 minutes or until bacon is cooked through and jalapenos are tender.

  9. Remove from the oven and put on serving platter. Sprinkle with salt and serve.