12 jalapeno peppersPreheat the oven to 300 degrees and grease a 9x13 pan.
1 tub Tofutti Better than Cream Cheese
1/2 tsp. taco seasoning
2 Tbps. vegan bacon bits
1 cup soymilk
1/2 cup flour
1/2 cup bread crumbs
Mix together the cream cheese, taco seasoning, and bacon pieces until completely smooth and set aside. Next, wearing gloves or plastic wrap, cut the jalapeno peppers in half lengthwise and remove the seeds. Score the outside surface of each pepper half. Spoon the cream cheese mixture into each of the pepper halves. Dip each pepper half in soymilk and roll in flour. Set aside. After all of the pepper halves are floured, add the oil to the soymilk. Dip the floured peppers in the soymilk mixture, roll in bread crumbs and place on greased pan.
Bake for 30-45 minutes. The longer you cook them, the milder the peppers come out.
Makes 24 poppers
This recipe was a variation of the recipe found here.