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A tray of Vegan Jalapeño Poppers.

Vegan Jalapeño Poppers (Gluten-Free, Air Fryer Option)

Print Recipe
These Vegan Jalapeño Poppers are filled with a salty, creamy filling, and topped with crunchy breadcrumbs. A delicious holiday appetizer.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24
Calories 45
Author Elizabeth

Ingredients

  • 12 Jalapeño Peppers
  • 8 Ounces Vegan Cream Cheese room temperature
  • ¼ Cup Coconut Bacon finely chopped (optional)
  • 2 Tablespoons Fresh Chives sliced
  • 1 Teaspoon Garlic Powder
  • ½ Teaspoon Salt
  • ¼ Teaspoon Black Pepper
  • ⅓ Cup Gluten-Free Breadcrumbs

Instructions

  • Preheat the oven or air fryer to 400°F. Line a baking sheet with parchment paper.
  • Half and seed/de-membrane the jalapeños. Use gloves or wash your hands thoroughly after this step.
  • In a medium bowl, mix the cream cheese, coconut bacon (if using), chives, garlic powder, salt, and pepper.
  • Spoon a tablespoon or so of filling into each pepper. Use just enough so the filling is level with the sides of the pepper.
  • Top each pepper with breadcrumbs, about a teaspoon per pepper.
  • Bake on the middle rack of the oven for 13-15 minutes or air fry for 10-12 minutes. Let cool for 5 minutes before serving.

Nutrition

Calories: 45kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.04g | Cholesterol: 1mg | Sodium: 95mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 0.2mg