Grilled Vegetarian Jalapeno Poppers – Healthy and Delicious
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Vegetarian jalapeño poppers are the ultimate party snack: spicy, creamy, and just the right amount of flavor. Fresh jalapeños get stuffed with a delicious mix of tangy Greek yogurt, rich goat cheese, and smoky roasted peppers, creating a bite-sized explosion of flavor, and they disappear fast.
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Ingredient List
How to make vegetarian jalapeno poppers
Prepare the ingredients: Rinse the jalapeños and pat them dry. Chop up the roasted peppers, measure out the smoked paprika, Greek yogurt, and cottage cheese, and shred the cheddar cheese.
Fire up the grill: Preheat it to medium-high heat—hot enough to get a nice char but not so intense that your poppers burn.
STEP 1: Slice the jalapeno peppers in half lengthwise and use a spoon to scoop out the seeds while removing as much white pith as possible.
STEP 2: In a medium mixing bowl, combine the smoked paprika, Greek yogurt, cottage cheese and chopped red peppers and half of the cheddar cheese.
STEP 3: Use a small spoon for spatula to fill the hollow pepper halves and sprinkle the remaining cheddar cheese on top.
STEP 4: Reduce the heat to medium heat, place the poppers on the grill or grill pan, and cook until the peppers turn soft and the cheese melts, which will be about 15 minutes. Cover the poppers for the last 5 minutes to melt the cheese on top.
How to make jalapeno poppers in the oven
- Preheat & Prep: Set your oven to 375°F and line a baking sheet with parchment paper.
- Stuff the Peppers: Follow the recipe to prep and fill your jalapeños with the filling. Then, arrange them on your baking sheet, give them a little space so they cook evenly.
- Bake : Pop them in the oven for about 15 minutes, or until the peppers are tender and the cheese is melty.
Don’t like spicy food? Try these tips
If you like the flavor of poppers but not the heat there are other ways to enjoy them.
- Be sure to remove the seeds and membranes completely, then a spritz of lime juice.
- Use mild jalapeno peppers.
- Opt for mild peppers with little to no heat, like mini bell peppers, Anaheim peppers, or poblanos. They’ll still add great flavor without the fiery kick
Make-Ahead Jalapeño Poppers: Easy Tips for Prep and Storage
Follow the recipe to prep your jalapeños and mix up the stuffing. You can store them separately in airtight containers in the fridge for 1–2 days, then stuff them right before cooking for the freshest flavor.
Want to make them even easier? Go ahead and stuff the peppers in advance;they’ll keep in the fridge for up to 2 days. Then, just grill or bake them when you’re ready to serve.
Tips & Tricks
- Wear Gloves! Jalapeños may be small, but their heat sticks around. Protect your hands by wearing gloves while prepping.
- De-seeding Made Easy: Use a paring knife or even a grapefruit spoon to scoop out the seeds and membrane. Less heat, more deliciousness.
- No-Stick Grilling Hack: Before firing up the grill, brush the grates with a little olive oil to keep those poppers from sticking.
How to store leftovers
Vegetarian jalapeno poppers taste best when fresh, but if you 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.
Creative Jalapeño Popper Recipe Ideas
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.
Recipe FAQs
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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Grilled Jalapeno Poppers
Ingredients
- 1/4 cup Roasted red pepper chopped
- 5 jalapeno peppers
- 1/2 cup of Greek yogurt
- 2 tablespoons goat cheese or cottage cheese
- 1/4 teaspoon [smoked paprika]
- 1/4 cup cheddar cheese freshly grated
- 1 green onions sliced Optional for garnish
Instructions
- 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 or cottage 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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