Eosinophilic Esophagitis Friendly Dairy Free Stuffed Jalapeños
Total time37 min
Prep time15 min
Cook time22 min
5.0(17)
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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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