Finally. Yea, I finally figured out the secret to making perfect jalapeno poppers. Insert drumroll … it’s the blistering of the peppers before stuffing them that makes all the difference. Something about blistering them releases the juices and makes them taste even better. Forewarning, your kitchen will be as potent as a bomb akin to chemical warfare when you do this—the “heat” gets in the air and it’s debilitating so make sure you open a window.
When we make these I usually do a combination of two kinds: one that’s stuffed with vegan cream cheese and plant-based shredded cheese, and the other stuffed with vegan cream cheese and shrimp and wrapped with bacon. (Remember, it’s a balance so following a plant-based lifestyle means it’s plant BASED so yes, every now and then something else sneaks in. But of course you all ready know this—you can read more about our stand on being flexitarians below.)
WHY BACON? BECAUSE GG LOVES BACON AND EVERY NOW AND THEN I PLAY NICE AND LET HIM HAVE HIS BACON AND EAT IT TOO (LOL)
I first mastered the whole blistering technique when we opted to make a plethora of appetizers for a football game. Actually, as I recall, it was like three football games back-to-back, but who’s counting. Anyway, try them for an easy accompaniment to a salad or something else entirely. Super yum : ) Oh, and a little note about the bacon, listen, I’ve said it before and I’ll say it again, following a plant-based lifestyle is just that—plant “based”—so occasionally other products do find their way into our diet. Not often, but sometimes. And no, I don’t eat bacon but every now and then GG does. Right, wrong, or indifferent, it’s a balance peeps. And that’s all I have to say on that ; )
PREP TIME: 30 minutes | COOK TIME: 20 minutes
- 10-15 large jalapenos, cored and all seeds removed
- 1 tub vegan cream cheese
- ½ cup shredded cheese, I use plant-based monterey jack
- 10-15 medium sized shrimp, deveined and shelled
- 10-15 slices of bacon
To prep the jalapenos, remove the stem and slice lengthwise but do not cut in half. Carefully use a small spoon to remove the insides including all the seeds. Place on a foil lined baking sheet and broil for about 20 minutes, flip and repeat. Note, make sure you stay nearby as you just want them blistered, not burnt. Remove from over and reduce heat to 400 degrees. For the stuffing, whip together the cream cheese and shredded cheese. Then, one at a time, stuff with cheese mixture and place on sheet, seam side up. For the bacon and shrimp ones, place a bit of cream cheese into the pepper, then the shrimp, then more cream cheese and wrap with bacon. Place on a sheet and bake for 20 minutes. Note, sometimes the bacon ones take a bit longer depending on the thickness of the bacon. Enjoy!
DISCLAIMER: Our recipes are just that, ours. Some are modified versions of dishes we’ve had elsewhere or old-favorites that contained animal proteins, while others are a concentrated effort of trial and error. But all are intended to be altered by you and made to suit your tastes. So if you want more garlic or none at all, go for it. You do you ; )
Make these plant-based stuffed peppers a few days before you want to serve them, or the day of—either way they’re amazing and super easy …
Literally my favorite Italian staple dish and its vegan too!!
Yes, even vegans can enjoy a hearty charcuterie board on National Cheese Lovers Day!