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A little late for Cinco de Mayo…but these are awesome any day of the week!
Cheesy, creamy, spicy grilled stuffed Pablano Peppers. Veganized! I’m a sucker for jalapeno poppers, so I’m always looking for new ways to recreate them. Since we try and stick close to vegan, I have experimented with different substitutions and one of my favorites is daiya vegan cheese.
You have seen it pop up several times in my recipes and this is no exception. It melts wonderfully and tastes great! Hope you enjoy this easy recipe at your next BBQ!
*when I orginally wrote this, I had jalapenos on my mind and wrote that these were jalapenos…they actually are pablano peppers, so I updated it…but recipe would work awesome with jalapenos too!
I didn’t give you measurements on this one because I know everyone likes things a bit different and portions you will need will vary. I find it easiest just to start adding a little bit at a time until you are happy with your ingredients. I like mine smoky and spicy so I go a bit higher with the chili pepper and paprika, and of course super cheesy. I tend to go light on the mayo as it just gives it a bit of tang and creaminess (if that’s a real word?) The cheese gives it plenty of “glue”.
You can use this recipe as a guideline: 1/2 cup onion, 1/2 cup vegan cheese, 1 TBSP vegan mayo, 1 tsp mexican paprika and 1 tsp chipotle chili powder
Cut off tops of Pablanos and remove core. Wash clean of seeds. Stuff with your filling.
Place pepper caps back on and push toothpicks thru to hold in place.
Now you can place directly on grill top without losing your stuffing!
Wah la! Beautiful grilled peppers with oozing melted cheese! Sooo Good…I’m seriously drooling as I sit here in my bed writing this!
Just one Busy Vegetarian Mom working on transitioning to a Vegetarian lifestyle for myself and my family. I am recording what I learn here along the way. You can also find me writing at Daily Dish Magazine and Inner Child Food.