Vegetarian Dairy Free Stuffed Jalapeños

Total time37 min

Prep time15 min

Cook time22 min

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Ingredients

6 servings

6 large jalapeños, halved lengthwise and seeded
Organic Jalapeno Peppers PRODUCE Green Jalapeno Pepper Halved Jalapenos Halved Jalapeno Fresh Pak Halved Jalapenos
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6 strips bacon, finely chopped
Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
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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