Oh my goodness. These are crazy good. And I’m not just saying that because I invented them. Well, I didn’t invent the entire concept of bacon-wrapped peppers, just the idea of stuffing them with dairy-free cashew cheese. To be completely honest with you, I don’t like sharing these. They’re just too delicious to share. Make a batch for yourself and a batch to share. There we go—compromise.
Note: Save yourself some pain by wearing gloves while chopping the jalapeños. If my lazy chef ways have rubbed off on you, then you might be tempted to skip the gloves anyway. Just be prepared to feel some burning in your hands from the contact with the peppers. Ten different people will give you ten different ways to relieve the burning—from olive oil to Vaseline. I find that squeezing fresh lemon juice over the burning skin offers some relief. Just wear the gloves.
6 sweet peppers
½ cup Dairy-Free Cashew Cheese
12 bacon strips. cut in half widthwise
Preheat the oven to 375 ̊F. Line a baking sheet with parchment paper.
Slice the peppers in half, lengthwise. Scoop out and discard the seeds. Fill each pepper half with Dairy-Free Cheese Spread.
Wrap each pepper half with a slice of bacon. Secure with a toothpick.
Place the wrapped peppers in a single layer on the prepared baking pan. Bake for 20–25 minutes, and then place under the broiler on high for 2 minutes, until lightly browned. Enjoy!