Ingredients:

For the Stuffed Peppers:
  • 12 large jalapeño peppers
  • 1 package (12 oz) Impossible Meat
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • Salt and pepper to taste
  • 1 cup vegan cheese (shredded)
For the Cilantro Sauce:
  • 1 cup fresh cilantro leaves (packed)
  • 1/2 cup vegan mayonnaise
  • 1/4 cup lime juice (about 2 limes)
  • 1 clove garlic
  • 1/4 tsp salt
  • 1/4 tsp black pepper
For the Chili Crisp:
  • 1/4 cup vegetable oil
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp red pepper flakes
  • 1 tsp soy sauce
  • 1 tsp sugar

Instructions:

Preparing the Stuffed Peppers:
  1. Preheat the oven to 375°F (190°C).
  2. Cut the jalapeño peppers in half lengthwise and remove the seeds and membranes. Set aside.
  3. In a skillet over medium heat, add a little oil and sauté the onions until they are translucent.
  4. Add the garlic and cook for another minute.
  5. Add the Impossible Meat to the skillet, breaking it up with a spoon. Cook until browned.
  6. Stir in the cumin, smoked paprika, chili powder, salt, and pepper. Mix well.
  7. Remove from heat and let it cool slightly. Stir in half of the vegan cheese.
  8. Stuff each jalapeño half with the Impossible Meat mixture and place them on a baking sheet lined with parchment paper.
  9. Sprinkle the remaining vegan cheese over the stuffed peppers.
  10. Bake for 15-20 minutes, until the peppers are tender and the cheese is melted.
Preparing the Cilantro Sauce:
  1. Combine the cilantro, vegan mayonnaise, lime juice, garlic, salt, and pepper in a blender or food processor.
  2. Blend until smooth. Adjust seasoning to taste.
Preparing the Chili Crisp:
  1. In a small saucepan, heat the vegetable oil over medium heat.
  2. Add the shallots and garlic, cooking until golden brown and crispy. Be careful not to burn them.
  3. Remove from heat and stir in the red pepper flakes, soy sauce, and sugar.
  4. Let it cool to room temperature.
Assembling the Dish:
  1. Drizzle the cilantro sauce over the stuffed peppers.
  2. Spoon a small amount of chili crisp on top of each pepper.
  3. Serve immediately.

Nutritional Facts (per stuffed pepper):

(Note: These are approximate values and can vary based on specific brands and quantities used.)

  • Calories: 130
  • Total Fat: 9g
    • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 270mg
  • Total Carbohydrate: 7g
    • Dietary Fiber: 2g
    • Sugars: 2g
  • Protein: 6g

Enjoy your delicious vegan stuffed jalapeño peppers!