Preheat oven to 375 degrees F and line a baking sheet with parchment paper. Add peeled garlic and drizzle oil on top. Roast in the oven for 15-20 minutes, or until browned and soft. Cloves should be very tender and caramelized. Set garlic aside to cool, and increase oven temperature to 400. Add a new piece of parchment to your baking sheet and set aside.

While your garlic is roasting, prep jalapeños. Using gloves, cut each pepper in half lengthwise and remove all seeds. Set aside and discard gloves.

Chop cooled garlic and transfer to a small bowl. Add cream cheese, nutritional yeast to taste, chives, salt, and pepper. Stir to combine. If mixture seems too dry, add a small amount of dairy free milk.

Fill each pepper with cheese mixture, using about 1-2 teaspoons in each, depending on the size of the pepper.

Wrap each pepper in bacon, either using one full piece for larger peppers or a half piece for smaller peppers. Place seam side up on your baking sheet. Secure with a toothpick if the bacon won't stay wrapped.

Bake for 20 minutes or until bacon is cooked through and browned, and peppers are tender. If you are using thicker bacon, or like a crispy brown crust like we do, turn your broiler on low. Keep an eye on the poppers and cook for a few minutes until crispy.

Serve immediately.