Vegan Jalapeño Poppers

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-12 jalapeños, halved and deseeded -8 oz vegan cream cheese -2 cloves garlic, finely minced -½ of a lemon, juiced -2 tablespoons nutritional yeast -¼ cup fresh parsley, finely chopped -½ cup shredded nondairy cheddar cheese, divided (chop finely) -½ cup breadcrumbs, divided (regular or gluten free) -½ teaspoon salt -Pepper to taste

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Make the filling

Off-white Section Separator In a mixing bowl, stir together the cream cheese, garlic, lemon juice, nutritional yeast, parsley, half of the cheddar cheese, half of the breadcrumbs, salt and pepper. Rounded Banner With Dots 1

Prep Jalapeños

Off-white Section Separator Rounded Banner With Dots Start by slicing each jalapeño in half lengthwise. You can leave the stem attached, as it provides a nice handle for the poppers. Then, remove the seeds and the white membrane inside the peppers. 2

Fill Jalapeños

Off-white Section Separator Rounded Banner With Dots 3 Fill each pepper with cream cheese filling. Sprinkle with remaining cheddar cheese and breadcrumbs. For extra crispness, you can spray the filled peppers with cooking spray (or drizzle with olive oil) before baking.

Bake!

Off-white Section Separator Rounded Banner With Dots 4 Bake for 15-20 minutes, until the peppers are soft and the top is golden brown

– Use a grapefruit spoon to deseed the jalapeños. The sharp, serrated edge of a grapefruit spoon is perfect for easily removing the seeds and membrane of a jalapeño in one go. If you don't have one, a regular spoon will work too, but we've found the serrated edge makes things much easier! – Be sure to reserve half of bread crumbs and cheese when you're making the filling so that you have enough to sprinkle over the top before baking.

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Enjoy!

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