Stuffed jalapeno poppers never tasted sooo good! These creamy, cheezy, smoky, and slightly spicy mini peppers will have you reaching for more. Once you create the delicious cheezy plant-based filling, you can quickly fill your sweet or spicy peppers and bake! These are the perfect appetizers for any occasion!
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Prep time 30 minutes
Cook time 10-15 minutes
Yield 8-10 servings
🌱Ingredients
- 12-14 jalapeno peppers, halved, seeded and ribs removed (If you prefer a less spicy pepper, you can also use sweet mini peppers.)
- 1 1/2 cups chickpeas, drained and rinsed
- One 15-ounce package extra-firm tofu
- 3 tablespoons apple cider vinegar
- 3 garlic cloves
- 2 tablespoons white miso paste
- 1/2 teaspoon smoked paprika
- 2 teaspoons onion powder
- 1/2 cup nutritional yeast flakes
Garnishing:
- 1/4 cup panko bread crumbs
- 1/2 teaspoon smoked paprika
👩🍳Directions
- Preheat oven to 425° F. Line a baking sheet with a silicone mat or parchment paper.
- Slice the peppers lengthwise and remove the seeds and ribs by scraping them out with a spoon. The seeds and ribs are the spiciest part of the pepper! You may want to use gloves for this part as the capsicum oils from the jalapeño peppers can cause burning on the skin, especially if you rub or touch your eyes or face. Set the peppers aside.
- In a food processor, add the remaining ingredients and blend until smooth and creamy.
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Evenly fill the jalapeño with the creamy mixture. If you have any leftover filling, refrigerate for up to 5-6 days. Leftover filling makes a perfect sandwich spread or veggie dip.
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If desired, garnish the peppers with panko bread crumbs and smoked paprika.
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Place the peppers onto the prepared baking sheet and bake for 10-15 minutes or until golden brown. Serve warm.
  
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