Smoky, spiced jalapeño halves get piled high with a creamy, herby filling built from dairy free cream cheese, sliced scallions, garlic powder, and smoked paprika, then baked until the peppers blister at the edges and the top turns golden. A light brush of olive oil helps them roast up tender with just the right char, while fresh cilantro adds a bright finish right before serving. These come together fast on one sheet pan, making them an easy grab-and-go appetizer for game day, potlucks, or whenever you want something spicy and rich in one bite. The combination of heat from the jalapeños and cool, tangy filling keeps people reaching for seconds. It's a genuinely satisfying pick for a vegan spread, no fuss and no shortage of flavor.
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Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
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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