jalapeno poppers

subheading: Ingredients:

12 to 14 jalapeno peppers, halved, seeded and ribs removed (If you prefer a less spicy pepper, you can also use sweet mini peppers.)

1 ½ cups chickpeas, drained and rinsed

One 15-ounce package extra-firm tofu

3 tablespoons apple cider vinegar

3 garlic cloves

2 tablespoons white miso paste

½ teaspoon smoked paprika

2 teaspoons onion powder

½ cup nutritional yeast flakes

subheading: Garnishings:

¼ cup panko bread crumbs

½ teaspoon smoked paprika

subheading: Directions:

Preheat oven to 425° F. Line a baking sheet with a silicone mat or parchment paper.

Slice the peppers lengthwise and remove the seeds and ribs by scraping them out with a spoon. The seeds and ribs are the spiciest part of the pepper! You may want to use gloves for this part as the capsicum oils from the jalapeño peppers can cause burning on the skin, especially if you rub or touch your eyes or face. Set the peppers aside.

In a food processor, add the remaining ingredients and blend until smooth and creamy.

Evenly fill the jalapeño with the creamy mixture. If you have any leftover filling, refrigerate for up to 5 to 6 days. Leftover filling makes a perfect sandwich spread or veggie dip.

If desired, garnish the peppers with panko bread crumbs and smoked paprika.

Place the peppers onto the prepared baking sheet and bake for 10 to 15 minutes or until golden brown. Serve warm.

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