Stuffed jalapeño poppers never tasted so good! These creamy, smoky, slightly spicy mini peppers will have you reaching for more. Once you prepare the delicious plant-based cheesy filling, you can quickly fill your sweet or spicy peppers and bake. These are the perfect appetizers for any occasion.
Reprinted from PlantPure Comfort Food (BenBella Books, 2022).
Ingredients
Ingredients
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)
Instructions
Instructions
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
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.
)
