These gorgeous little peppers can be stuffed with all sorts of things but I love the traditional vegan cream cheese version. I added a bit of chili pepper for heat that goes nicely with the sweet peppers. Keep an eye on the peppers when cooking to make sure they don't get too soft.
Baked Cubanelle Poppers
A Beautiful Mess Blog – Adapted
8 oz.
softened vegan cream cheese
2 oz.
vegan pepper jack or cheddar cheese
1 T.
Mayo
Chilli
powder and garlic powder (optional)
Salt
and pepper
Top
with crushed potato chips or I browned some Panko bread crumbs
In
vegan butter to top with.
Cut peppers in half, and remove all the seeds and any large
veins that the seeds were attached to.
Filling makes enough for 8-10 peppers that have been cut in half.
Stir together
and fill the empty pepper halves.
Top with crushed potato chips or bread crumbs.
Bake at 400 degrees for 20 minutes. Check on to see if the peppers are
getting too soft. If you make the
Panko topping, you can add at end of baking if worried they will burn. Mine did fine during the baking
process.
