These are so delicious, that you can’t just eat one!
I created these because sometimes the Jalapeño’s are really hot even if you remove the seeds. Plus they are just so cute and colourful on your plate.
Nice to serve as an appetizer, or even just an evening snack.
Taste is creamy, cheddar, with a slight crunch.
You can add a little red chili pepper flakes to make them with a slight heat.
Vegan, Vegetarian, Diabetic Friendly.
Creamy Mini Sweet Pepper Poppers Vegan
Mini Sweet Peppers Poppers that are so so easy to make. With a creamy, cheddar taste, and a slight crunch. Serve them as an appetizer or for an evening snack.
Vegan, Vegetarian, Dairy Free, Gluten Free, Diabetic Friendly
- Medium Mixing Bowl
- Large baking pan
- 1/2 cup
- tbsp, tsp, 1/4 tsp, 1/8 tsp
- Spoon
- Mini food processor or blender
- 1 bag Mini sweet peppers Organic – approximately 8-10
Stuffing:
- 1 package Cream Cheese Dairy Free (I used Violife but any Vegan cream cheese is ok)
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/4 tsp Himalayan or ground sea salt
- 1/4 tsp White Pepper ground (Black pepper will do as well)
- 1/4 cup Nutritional Yeast
Topping:
- 1/2 cup Brown Rice Crispy Cereal (Chips will work as well or gluten free panko)
- 1/4 tsp Smoked Paprika
- 1/4 tsp Himalayan or ground sea salt
- 1-2 tbsp Vegan Butter
Optional for heat:
- Pinch Red Chili Flakes
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Preheat the oven to 400°F
Prepare the stuffing
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Using the Medium size mixing bowl, add in the cream cheese, garlic powder, onion powder, 1/4 tsp salt, pepper, and nutritional yeast and mix well together. Set aside.
If you would like to add a little heat, then stir in an added pinch of red pepper flakes.
Prepare the peppers
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Wash the mini peppers, and dry them. Remove the stem. Cut them in half lengthwise, and remove the seeds.
Place a piece of parchment paper on the baking tray, then put the mini peppers cut side down.
Add them into the preheated oven for 8 minutes. Remove them and let cool for 2 minutes.
Leave the stove set at 400° F
To each mini pepper, turn them over, and over fill them with the cream cheese mixture. You can use a piping bag or cut zip lock. I used a small spoon and slightly pressed in the cream cheese mixture.
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Add the rice crispy cereal, smoked paprika, salt, and butter all into a food processor or blender. Pulse to combine for 30 seconds.
Top each of the stuffed mini peppers with the topping.
Put them back in the oven for 2 – 3 minutes to heat up the cream cheese. Watch that you don't melt the cream cheese or burn the tops.
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Remove from heat and set aside to cool down. Serve!
