• In a medium bowl, use a spatula or hand mixer to mix together the Laughing Cow plant cheese, the dairy free mozzarella, the dairy free parmesan, and the seasonings until mixed well.
• Wash your peppers and cut them in half lengthwise. I left the stems on mine since it keeps the filling from coming out the top and the stem can be a "handle" for your snack!
• Remove the seeds and membrane inside the peppers.
• Add the dairy free filling to the peppers, making sure not to overfill them.
• Wrap slices of bacon around the peppers, covering the entire pepper. Don't wrap the bacon too tightly or stretch the bacon before wrapping or the bacon will shrink a lot as it cooks and will squish the filling out of the peppers. Speaking from experience, unfortunately!

Air fryer cooking instructions

• For the air fryer, preheat the air fryer at 360° F for about 3-4 minutes, then cook the poppers in the air fryer at 360° F for 11 minutes, until the bacon on the outside gets crisp. Don't worry about turning these over since you want the cut side facing up while they cook. This may take a couple batches depending on the size of your air fryer.
• Allow to cool for about 5 minutes before serving. Store leftovers in an airtight container for up to 3-4 days.

Oven cooking instructions

• For the oven, preheat the oven to 425° F and line a sheet pan with parchment paper and arrange the peppers cut side up. Bake for about 20-25 minutes until the bacon gets crisp.
• Bake for 20-25 minutes. The filling started to spill out of the pepper halves at 25 minutes, so I wouldn't cook them longer than that.
• Allow to cool for about 5 minutes before serving. Store leftovers in an airtight container for up to 3-4 days.