Jalapeño poppers are my JAM. Every time I see them on a menu, it’s very hard for me to say no. What’s also my jam? Putting together your own recipe, knowing what ingredients are being used, and NO dairy!
INGREDIENTS
- Jalapeño peppers
- Vegan cream cheese (I used Miyoko’s Creamery Cultured Vegan Cream Cheese)
- Uncured bacon
DIRECTIONS
- Preheat oven to 400°
- Cut jalapeño peppers in half and scoop out the seeds
- Cut bacon slices in half
- Stuff sliced peppers with vegan cream cheese (I’d say about 1-1/2 tbsp, but it’ll vary depending on the size of each pepper)
- Wrap halved bacon around stuffed peppers
- Bake for 17 minutes, or until golden
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