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Creamy Stuffed Mini Sweet Pepper Poppers Vegan

Creamy Mini Sweet Pepper Poppers Vegan

Nutriment Health and Fitness
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
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Appetizer, Snack
Cuisine American
Servings 4 Servings

Equipment

  • Medium Mixing Bowl
  • Large baking pan
  • 1/2 cup
  • tbsp, tsp, 1/4 tsp, 1/8 tsp
  • Spoon
  • Mini food processor or blender

Ingredients
  

  • 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

Instructions
 

  • Preheat the oven to 400°F

Prepare the stuffing

  • 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.
    Creamy Stuffed Mini Sweet Pepper Poppers Vegan

Prepare the peppers

  • 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.
    Stuffed Mini Sweet Pepper Poppers Dairy Free
  • 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.
  • Remove from heat and set aside to cool down. Serve!
    Creamy Stuffed Mini Sweet Pepper Poppers Vegan
Keyword Dairy-Free, gluten free, Mini Sweet Peppers, recipe, vegan cream cheese, vegan, vegetarian
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