Recipes » Appetizers » “Cheesy” Jalapeño Poppers
T. Colin Campbell Center for Nutrition Studies

Reprinted from PlantPure Comfort Food (BenBella Books, 2022).


  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 (14-ounce) package extra-firm tofu
  • ½ cup nutritional yeast flakes
  • 3 garlic cloves, peeled
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp white miso paste
  • 2 tsp onion powder
  • 1 tsp smoked paprika, divided
  • 12–14 jalapeño peppers or mini sweet peppers, halved, seeded, and ribs removed
  • ¼ cup whole-grain bread crumbs (optional)


  • 1. Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat.
  • 2. In a food processor, combine the chickpeas, tofu, nutritional yeast, garlic, vinegar, miso paste, onion powder, and ½ teaspoon of the smoked paprika. Blend until smooth and creamy.
  • 3. Evenly fill the pepper halves with the creamy mixture. Top the peppers with the bread crumbs (if using) and the remaining ½ teaspoon smoked paprika.
  • 4. Place the stuffed peppers on the lined baking sheet and bake for 10–15 minutes or until golden brown. Serve warm.

Cooking Tips

  • 1. You may want to wear gloves when preparing this recipe as the capsicum oils from the jalapeño peppers can cause burning on the skin, especially if you rub or touch your eyes or face.
  • 2. If you have any leftover filling, refrigerate it in an airtight container for up to 6 days. It makes a perfect sandwich spread or veggie dip.

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