I love stuffed pepper.
And stuffed mushrooms.
Or anything stuffed for that matter…
So this recipe for jalapeño poppers sounded pretty good to me. Although I’m not a soy eater, I still wanted to try it. The filling is comprised of tofu mainly. After making it once I know what I’d change for next time. I’m going to post the original recipe and at some point I’ll post my revision. I was thinking of doing a cashew cream instead of tofu…reason being that the filling tasted great before cooking but seemed to get dry after.
Also I used some sweet peppers so that the little ones could try them and not have burning tongues. If you’re going to use sweet peppers, I would add a sprinkle of cayenne powder to each one after cooking so as not to miss out on the heat.
Jalapeño peppers, at least 18
14 oz firm tofu
1/2 c cashews
2 t cumin
1/2 t smoked paprika
1/2 t coriander
1 t salt
1/4 c nutrition yeast
Juice of two limes
Pat tofu dry and crumble into a food processor. Add all other ingredients, except peppers. Blend until smooth, stopping to scrape down the sides if necessary.
Heat oven to 350.
wear gloves for this next part!
Slice the peppers in half lengthwise. Scrape out seeds and other white remaining parts. Spoon filling into peppers in a heaping mound. Top with a sliced cherry tomato. Place on a non stick pan or sheet pan covered in parchment paper. Cook for 20 minutes and check for doneness. Filling should brown slightly and peppers should be soft and wrinkled.
Original recipe from jalepeño poppers.