Bacon-Wrapped Jalapeno Thingies, Made Dairy-Free: An Homage to The Pioneer Woman as we prepare for BlogHer Food 2012!


Bacon-Wrapped Jalapeno Dates: The kids act fast to claim their fair share!

In just a few days, Donna and I will once again be heading for BlogHer Food! The last time we went, not only did we have an absolutely divine time, but  the experience had a major impact on our blogging life.

So, I wanted to post a little something in honor of that – and what ingredient was a bigger star at that conference than BACON? Michael Ruhlman did a whole one man show about curing one’s own, I tasted my first bacon cocktail (really!), and the Pioneer Woman herself, Ree Drummond, featured her über-simple but utterly decadent Bacon-Wrapped Jalapeno Thingies at the grand finale party.They were kind enough to give us the recipe:

I already created one edible Ode to BlogHer in the form of Bacon Brittle, but lately, my mind has drifted back to those jalapeno delights. Only one problem: I’ve recently started avoiding dairy as a general rule (there is always the occasional exception, as will likely be the case this coming weekend, in fact). Was there something that would work as a substitute for the cream cheese? Preferably something non-processed? I tried potatoes first, and they were okay, but nothing to write home/a post about. Then I recalled another bacon appetizer that’s always a hit: bacon-wrapped dates! Could I merge the two?

Yes, yes I could. And I’m so glad that I did.


8  large jalapeno peppers and/or small bell peppers
16 medjool dates, pitted and halved
about 1 pound of bacon, generally 8 long slices cut in half

Multicolored date-stuffed peppers ready to be wrapped!

Preheat oven to 375. This is such a simple recipe it’s practically self-explanatory, but in a nutshell:

Pull each date in half (medjool dates are so soft you don’t need to cut them) and press the two pieces into one half of a pepper – usually one nice big date will fit perfectly in one jalapeno half or a mini-bell pepper half – nice to include as an alternative for people who don’t have as much of a hot tooth.

Getting all wrapped up! I sliced each piece of bacon on the diagonal in the middle, so there's a corner that makes it easier to tuck in at the end.

Then wrap them up in a bacon slice – if they’re long enough, it’ll work better to cut each slice in half. Next, place your thingies on a baking sheet or grill pan.


Aren't they adorable, all snugly wrapped like tasty little papooses?

Bake for 35 to 40 minutes. Rotate them with tongs after 20 minutes so each side gets nice and browned. Let cool for about 10 minutes before serving, then stand aside so as not to be devoured in the feeding frenzy.

And that is IT. How simple and divine is that??

Can’t wait to see you there!

– posted by Anne

* Get a little extra to be safe. I’m sure you can think of something to do with it.


  1. Ellie says

    HI! I found your blog from Tasty Kitchen featured recipe Corn Creme Brulee! My hubby and I are also Creme Brulee addicts!

    My son has a dairy allergy. This recipe looks delicious! Have you considered posting it on Tasty Kitchen in the special needs section under dairy free? I’m always checking that tab for new recipes he can have. He loves red peppers and bacon- can’t wait to make this for him!!

  2. says

    These were amazeballz. The salty/smoky/sweet/spicy AND the crispy/crunchy/chewy combos were just, like, everything you could ever want in a food item.

  3. says

    You’re on the founding board of the Make Arwyn Start Eating Bacon Again party, aren’t you?

    One question: where are earth would one get mini bell peppers? I’ve never seen them. I think. Have I?

    • says

      Yes ma’am, yes I am. I am the treasurer.

      And Trader Joe’s, baby! I got a big ol’ bag of them there. Um, I think.

  4. Kelley says

    When you told me you were making these the other day Anne I was thinking, “PLEASE PLEASE PLEASE share the recipe! I can’t wait to try then!

  5. says

    Wow, these look so good, and decadent! Did the kids like them? I’m thinking both my bacon-loving girl and sweet-tooth boy would enjoy them. Adding them to the food plan for next week!

    • says

      Do let me know how they turn out, Karen! The kids did indeed like them – and for this crowd, having some spicy and some swet was the winning element! :O)

    • Anne says

      Oh yeah – that’s exactly it. The sweet and spicy and SMOKY of the bacon . . . it is just a triple threat. Thanks Deborah!

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