Jalapeno popper stuffed peppers are everyone's favorite party appetizer stuffed into a delightfully ghoulish Pepper Jack O Lantern... perfect for kids of ALL ages!
recipe originally published October 4, 2013
This Is Halloween, This Is Halloween!
Long time readers know my favorite time of year is autumn - I love what October smells like - and that I love Halloween. I tend to get creative with the foods this time of year.
You may also remember my Halloween stuffed peppers - see the entire collection of Halloween Stuffed Peppers.
These Halloween stuffed peppers have won awards, they caught the eye of Pee Wee Herman and went viral, they are dinner year round in this house. Yep, carved jack o lanterns included.
I make the carrot quinoa ginger peppers a lot, that flavor combination is one of our favorites. These jalapeno popper stuffed peppers have already been made twice, and will become a regular thing too - I am really excited about this one.
Taking the idea and flavor from a jalapeno popper, these have the mild spice from jalapenos, the crumbly topping reminiscent of a batter coating, and a cheesy sauce. Oh, the cheesy sauce.
I finally made a chickpea cheese, and while I still love my cashews, this one is good.
Smooth, savory, cheesy.
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Jalapeno Popper Stuffed Peppers
Jalapeno popper stuffed peppers are your favorite party appetizer stuffed into a delightfully ghoulish Pepper Jack O Lantern... perfect for kids of ALL ages!
Ingredients
Chickpea Cheese Sauce
- ¾ cup chickpeas, peeled
- ⅓ cup nutritional yeast
- ⅓ - ⅔ cup vegetable broth *see notes
- 1 tablespoon tamari
- 1 clove garlic, minced
- 1 tablespoon onion powder
- sea salt and pepper
Pepper Filling
- 2 large orange bell peppers **see notes
- ½ cup chickpeas, peeled
- ¾ cup cooked quinoa
- ½ to ¾ cup chickpea cheese sauce
- 1 tablespoon nutritional yeast
- Grated dairy free cheese, optional for topping
Instructions
- Chickpea Cheese Sauce: Peel chickpeas (optional)
- In food processor, combine chickpeas, nutritional yeast and vegetable broth - process.
- Add tamari, garlic, onion powder, salt and pepper - continue to process until completely smooth.
- Carefully slice around top of bell pepper to remove tops, and remove seeds and innards.
- On the best (flattest) side, carefully carve a jack o lantern face in each pepper, set aside.
- Combine ½ cup chickpeas with cooked quinoa and chickpea cheese sauce.
- Fill each pepper with chickpea quinoa mixture. Top each pepper with nutritional yeast or grated cheese.
- Bake at 300 degrees until cooked through, about 30 minutes.
Notes
*Adjust broth for thinner/thicker sauce consistency.
**If carving pepper jack o lanterns, select bell peppers that stand upright easily, or slice the bottoms to stand.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 428Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gSodium: 410mgCarbohydrates: 25gFiber: 19gSugar: 5gProtein: 26g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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Kath says
This year you'll need costumes for two dachshunds! 😀 😀
Kath says
I'm happy you're in the mood for Halloween! Over here it's not such a big deal (no traditional holiday, but it's swapping over from the US), but I enjoy seeing all your beautiful Halloween food creations! Basil's costumes are the best. 😀
Anna {Herbivore Triathlete} says
These look super yum! Love poppers. Great work cutting out those tiny faces.
PS~Your dogs are adorable.
Roz@weightingfor50 says
Hi Kris, fantastic looking peppers. And OMG...the costumes???? BEYOND cute!
Jackie Sobon says
I looove this jalapeño popper-inspired dish! And you're so good at carving those little faces!!
Laura @ Sprint 2 the Table says
I still have these pinned to make from the originals!!! This year. It's happening. I swear.
Abby says
I DO remember that you love Halloween, mostly because I remember those adorable peppers and doggy costumes. Chauncey is often a lobster. He's also often not thrilled. I used to love Halloween as well until I started having to cover it five months out of the year for work. (Right now I'm writing about Halloween 2014. Ugh.)
But it's still a really fun time of year and I love all your pictures. Can't wait to see what this year brings (chickpea cheese? Yes please!)