Dairy Free Stuffed Jalapeños
Stuffed jalapeños are one of those crowd-pleasing appetizers that disappear from the platter before you even sit down, and this version delivers every bit of that smoky, spicy satisfaction without a drop of dairy. The filling comes together with softened dairy free cream cheese, crispy bacon, sliced scallions, garlic powder, and smoked paprika — it's rich, savory, and just the right amount of bold. One of the trickiest parts of skipping dairy in a recipe like this is nailing that creamy, cohesive filling texture, and the dairy free cream cheese does exactly that once it's mixed with the rendered bacon fat and warm spices. Each jalapeño half gets brushed with olive oil before baking, which helps the peppers blister beautifully at the edges while the filling turns lightly golden on top. At 400°F, they're done in under 20 minutes — tender, slightly charred, and absolutely irresistible. A scatter of fresh cilantro over the top before serving adds a bright finish that plays perfectly against all that smoky heat. This recipe makes 6 servings, so it's ideal for game day, a dinner party starter, or honestly just a very good Tuesday night snack.
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Learn more →Ingredients
6 servings
- 6 large jalapeños, halved lengthwise and seeded
- 6 strips bacon, finely chopped
- 8 oz dairy free cream cheese, softened
- 3 scallions, thinly sliced (green parts only)
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp black pepper
- ¼ tsp salt
- 1 tbsp olive oil
For serving
- 2 tbsp fresh cilantro, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
Heat a skillet over medium heat. Add the chopped bacon and cook, stirring occasionally, until the fat has rendered and the pieces are crisp, about 6–8 minutes. Transfer to a paper-towel-lined plate and let cool for 5 minutes.
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