Simple and easy to make, these veganized appetizers are always a big hit at any gathering. Just make sure you’re careful not to rub your eyes after handling the raw peppers during preparation…Ouch.
| Servings |
4 poppers
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 354 | 0mg | 4g | 20g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
4.5 | Water saved (gallons) [animal consumption only] |
 |
18.2 | Manure (pounds) not deposited into the environment |
 |
20.4 | Grains / feed (pounds) not consumed by animals |
 |
44.5 | Methane (gallons) not created by animals |
 |
544.8 | CO2 (pounds) not released into the atmosphere |
| Recipe Chef | Pamela Kurp |
| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
Ingredients
- 12 jalapeno peppers
- 8 oz cream cheese (soy plain) (softened)
- 2/3 C cheddar cheese (soy) (shredded)
- 1 tsp paprika
- 1/2 C flour (unbleached all purpose)
- 1/2 C soy milk
- 1/2 C bread crumbs (plain)
- 1/2 C vegetable oil
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a medium bowl, mix the cheeses and paprika; set aside.
- Clean and slice each jalapeno lengthwise; remove the ends and seeds, and fill each jalapeno half with the cheese mixture.
- In three separate bowls, dredge the jalapeno pepper halves: First in the flour, next in the soy milk, and then in the bread crumbs.
- In a large saute pan, heat the oil on medium heat; add the coated jalapeno peppers and cook until browned, turning to cook all sides. Remove from the pan and drain on paper towels.
Recipe Notes
You can cook this recipe in advance and then reheat the poppers in the oven.
Cover and refrigerate for up to one week.
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