Vegetarian jalapeno poppers are a delicious appetizer made with spicy jalapeno peppers that are stuffed with healthy Greek yogurt, goat cheese, and roasted peppers. They have a creamy filling with a slightly smoky flavor.
These stuffed spicy jalapenos are a unique twist on traditional jalapeno poppers, they are not wrapped in bacon, and they are grilled, not fried. They are so delicious, you won't be able to eat just one.
Vegetarian jalapeno poppers are the perfect low-carb appetizer and great to serve for the big game or tailgating with a bowl of chili. They are also a great appetizer to serve at your next summer BBQ.
Why you will 🤍 this recipe
- It's an easy recipe that's made with simple ingredients.
- Flavor! They are spicy, cheesy and perfect for entertaining.
- Jalapeno poppers can be made ahead if time!
Here is what you will need
This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and full instructions.
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🛒Ingredients
- Jalapeno peppers
- Roasted red peppers
- Greek yogurt
- Smoked paprika
- Cheddar cheese
- Green onions (optional for garnishing)
🥄Equipment
- Grill or grill pan
- Mixing bowl
- Wooden spoon
How to make vegetarian jalapeno poppers
- Preheat the grill or grill pan over medium-high heat.
- Prepare the jalapeno peppers by slicing them in half lengthwise.
- Use a spoon to scoop out the seeds and remove as much of the white pith as you can. If you prefer your jalapenos super hot, leave a trace of the membrane because this is what contains the heat in jalapeno peppers.
- Chop the roasted peppers and set them aside in a small bowl, grate the cheddar cheese, and set both of them aside.
- In a medium bowl, combine the Greek yogurt, goat cheese, and chopped red peppers.
- Use a small spoon or small offset spatula to spread the stuffing into the pepper halves.
- Sprinkle the cheddar cheese on top.
- Reduce the heat to medium heat, place the poppers on the grill or grill pan and cook until the peppers begin to turn soft and the cheese melts which will be about 15-20 minutes.
How to make this jalapeno poppers recipe in the oven
Preheat the oven to 375 degrees f and prepare a baking sheet by lining it with parchment paper.
Follow steps 1 through 7 above to prepare the peppers and stuff them. Once the peppers are stuffed, place them onto the prepared baking sheet.
Bake the poppers in the oven until the peppers soften and the cheese melts - approximately 15 minutes.
Ingredient notes and substitutions
The complete list of ingredients to make this delicious appetizer recipe is above. Below are notes about some of the ingredients, along with ideas for substitutes.
Greek yogurt - Greek yogurt is thick, and creamy and adds a little bit of a tangy flavor to this recipe. If you prefer a milder flavor, it can easily be substituted with cream cheese.
Roasted peppers - If you have time, try roasting the red peppers yourself, they are tasty and easy to make in the air fryer or oven.
Smoked paprika - Since many recipes for jalapeno poppers are made with bacon, the smoked paprika adds a nice smoky flavor to replace the bacon. It can easily be left out.
Cheddar cheese - This adds a delicious creamy touch to the poppers. You can use your favorite version of cheddar cheese and shred it yourself for the best results.
Cheddar cheese can be substituted with an equal amount of pepper jack cheese or you can use a mixture of half cheddar cheese and half pepper jack.
How to store leftovers
Vegetarian jalapeno poppers taste best when they are fresh, but if you do have leftovers. store them in an airtight container for 2-3 days.
Reheat them in the oven or on the grill over medium-low heat until they are heated through.
What to serve with jalapeno poppers
Stuffed jalapenos taste great as an appetizer with a side of guacamole or salsa for a dipping sauce. They are also a great addition to a vegetarian charcuterie board and even as a side dish with chicken, seafood, pork or beef.
How to make jalapeno poppers ahead of time
Prepare the jalapenos and stuffing mix according to the recipe instructions. You can store the peppers and stuffing mix separately in airtight containers in the refrigerator for a day or two and stuff them just before cooking them.
The peppers can also be prepared and stuffed and stored in the refrigerator for up to 2 days and grilled just before serving.
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Variations
There are so many ways to make jalapeno poppers, here are some ideas to make this jalapeno poppers recipe your own.
Bacon grilled jalapeno poppers - Replace the roasted peppers in the stuffing with 2 to 3 slices of cooked crumbled bacon.
Crunchy jalapeno poppers - add a few sprinkles of crumbled tortilla chips, regular breadcrumbs, or panko breadcrumbs to the top of the poppers for a crispy topping to give these an extra crunch.
Vegan jalapeno poppers- To make this a vegan jalapeno popper recipe, replace the yogurt with plant-based yogurt, and add a few tablespoons to taste of nutritional yeast.
💡Tips
- Protect your hands from the heat of the jalapeno peppers and wear gloves while preparing them.
- Use a paring knife or grapefruit spoon to remove the seeds and membrane from the peppers.
- Brush the grill grates with a little bit of olive oil to prevent the peppers from sticking to the grill.
Jalapeno peppers are considered to be moderately hot. If you don't care for the heat, remove the seeds and white membrane inside the peppers before eating them for a milder flavor.
Younger jalapeno peppers which are bright green in color are less hot. If they are left on the vine, they will turn red and become extremely hot.
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Ingredients
- ¼ cup Roasted red pepper chopped
- 5 jalapeno peppers
- ½ cup of Greek yogurt
- 2 tablespoons goat cheese
- ¼ teaspoon [smoked paprika]
- ¼ cup cheddar cheese freshly grated
- 1 green onions sliced Optional for garnish
Instructions
Prepare the Ingredients
- Pre-Heat the grill or grill pan over medium-high heat
- Prepare the peppers; by slicing them in half lenghtwise
- Use a spoon or pairing knife to cut and scoop out the seeds and the membrane.
- Chop the roasted peppers and set them aside in a small bowl.
- Shred the cheddar cheese and measure the goat cheese; set them aside.
- In a medium bowl, combine the Greek yogurt, goat cheese and chopped red peppers.
- Use a small spoon or offset spatula to spread the stuffing into the pepper halves.
- Sprinkle the stuffed peppers with shredded cheddar cheese
- Place the stuffed jalapenos on the grill and reduce the heat to medium heat and cook them until they begin to soften and the cheese melts 15 to 20 minutes.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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