Dairy Free Jalapeno Poppers

While my original recipe was delicious, and I have a newer protein packed stuffed hot pepper recipe too, this past weekend I made a fabulous upgrade to these poppers with a little roasted red pepper. In recent years, I would be SO over football right now since I am a New York Jets fan and Tim is a Jacksonville Jaguar fan (if you aren’t into football, they aren’t good and are never still playing at this point in the playoffs). We were extra into the final play-off games this year though and as such, threw ourselves a little football party with our favorite spicy foods. This included these poppers, some ginger almond flour crusted tofu (similar recipe here), and buffalo roasted cauliflower. fullsizerender2

Why the early celebration? Tim’s hard work in his career has been paying off a lot in the past few years as he has finally found a job that he loves with a fab company. His drive and action each day are being recognized so much so that he is the one from his company who gets to go on the Super Bowl trip this year -WOOO! That means I get to go too! Being there will be amazing but it means we are missing the game day eats and {Tim cares more about this than me} the commercials.


In throwing together this recipe on Sunday I had really only planned to update my photos but I also happened to have some roasted red pepper hanging around that needed to be used. I threw it in and WOW. Texture and flavor are so upgraded! I also left out the turmeric and while it’s a great anti-inflammatory, the peppers themselves are too (due to the capsaicin) and I wasn’t missing it.

Pin these to whip em up on the 5th and happy football-watching!

Creamy Crunchy Jalapeno Poppers (Gluten Free, Dairy Free)


  • 3/4 Cup soaked cashews
  • 3 T minced garlic
  • 1/2 small white onion
  • 1/3 C pre-cooked sweet potato (japanese or regular yam fine too)
  • 1/3 C roasted red pepper
  • 3 Tbsp nutritional yeast
  • 1/4 tsp salt
  • Black pepper to taste
  • 8-10 jalapeños halved and seeds removed
  • Add cashews to bowl and cover with water 3-4 hours
  • Heat oven to 375 degrees
  • Heat a small pan over low-med and add garlic, onion. Cover and cook 1-2 minutes, then add a splash of water and cover quickly to de-glaze pan and speed the cooking process.
  • Letting cook 5 more minutes, stirring occasionally
  • Add sweet potato, roasted red pepper, drained cashews, garlic and onion, nutritional yeast, salt and pepper to high quality food processor or blender
  • Pulse until a thick “cheesy” mixture forms. If it seems too thick, add water or broth 1 tbsp at a time
  • Spoon mixture into the halved jalapenos and bake in oven in a baking dish for 25 minutes
  • Increase oven temp to 425 degrees and cook an additional 10 minutes

11 thoughts on “Dairy Free Jalapeno Poppers

  1. We are truly pepper freaks! I don’t know if we will, or can, wait until Super Bowl to try. Thanks, Kelly. mamma

  2. Pingback: Mexican Stuffed Peppers | Kelly Jones | Philadelphia Sports Nutrition

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