Pepper Poppers

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?

Ingredients:

– 2 packages of small peppers

 

Cilantro Pesto

– 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!

 

Tofu Filling

– 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

DIRECTIONS BELOW

 

Cashew Cheese Filling

– 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!

 

“Bread” Coating

– 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”

DIRECTIONS BELOW

 

Directions

Pre-heat oven to 380°F.  Bake prepared poppers in oven for 30 minutes.

Tofu Filling

Combine all ingredients in a food processor fitted with a small four cup bowl.  Mix until smooth.

Bread Coating

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.

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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.

 

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