If you are a fan of Jalapeño Poppers, these tasty, healthy poppers are just for you. We created a few different options for variety and the left over sauces/fillings make amazing spreads, dips and dressing for other dishes! They are a perfect party finger food for any event or as a seasonal side dish! Super Bowl Anyone?
– 2 packages of small peppers
– 2 cups packed cilantro (1/2 bunch or more of salt)
– 1/4 cup rice vinegar
– 1/4 tbsp walnuts
– 4 cloves of garlic
– 2 tbsp fresh lemon juice
– 1/4 tsp. salt
To make cilantro pesto CLICK HERE!
– 1/2 package firm tofu
– left over cilantro from Cilantro Pesto – about 1/2 cup
– 1/4 cup almond milk
– 1 tbsp lemon juice
– 1/2 tsp. cumin
– 1/8 tsp. salt
– 1 1/2 cups cashews soaked for 4-6 hours
– 1/2 tsp. salt
– 1 lemon squeezed
– 1/2 cup water to start. Additional needed.
To make sauce CLICK HERE!
– 1/4 cup almond milk – unsweetened
– 1/4 cup Gluten Free Baking Flour (Bob’s Red Mill is a good brand)
– 1 – 2 cups Mary’s Gone Crackers “Just The Crumbs”
Pre-heat oven to 380°F. Bake prepared poppers in oven for 30 minutes.
Combine all ingredients in a food processor fitted with a small four cup bowl. Mix until smooth.
Combine almond milk and baking flour in a small bowl
Put crumbs in a separate small bowl
Dip and roll filled poppers in milk/flour mixture and then immediately roll in crumbs. Set on cookie sheet covered in parchment paper.
Bake poppers in oven for 30 minutes
How to Prepare
Clean pepper and cut tops off. Take seeds out if needed. Slice some in 1/2 to make a “boat”.
With a small spoon, stuff peppers with a little tofu filling at the bottom, then stuff with cilantro pesto in the middle and top tofu filling.
Do the same for cheese poppers: With a small spoon, stuff peppers with a little Cashew Cheese at the bottom, then stuff with cilantro pesto in the middle and top with Cashew Cheese.
For breaded poppers, roll filled poppers in milk/flour mixture and then immediately roll in crumbs. Set on cookie sheet covered in parchment paper.
For open faced “boat” poppers, fill pepper with tofu or cheese and set on baking sheet.
Bake for 30 minutes.
Top boat poppers with a dollop of cilantro pesto and serve. Let whole poppers cool for 5 -10 minutes before serving.