![](https://ketosisguide.us/wp-content/uploads/2024/06/425893137_358062777156302_4844533258339838572_n.jpg)
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:
- Preheat the oven to 375°F (190°C).
- Cut the jalapeño peppers in half lengthwise and remove the seeds and membranes. Set aside.
- In a skillet over medium heat, add a little oil and sauté the onions until they are translucent.
- Add the garlic and cook for another minute.
- Add the Impossible Meat to the skillet, breaking it up with a spoon. Cook until browned.
- Stir in the cumin, smoked paprika, chili powder, salt, and pepper. Mix well.
- Remove from heat and let it cool slightly. Stir in half of the vegan cheese.
- Stuff each jalapeño half with the Impossible Meat mixture and place them on a baking sheet lined with parchment paper.
- Sprinkle the remaining vegan cheese over the stuffed peppers.
- Bake for 15-20 minutes, until the peppers are tender and the cheese is melted.
Preparing the Cilantro Sauce:
- Combine the cilantro, vegan mayonnaise, lime juice, garlic, salt, and pepper in a blender or food processor.
- Blend until smooth. Adjust seasoning to taste.
Preparing the Chili Crisp:
- In a small saucepan, heat the vegetable oil over medium heat.
- Add the shallots and garlic, cooking until golden brown and crispy. Be careful not to burn them.
- Remove from heat and stir in the red pepper flakes, soy sauce, and sugar.
- Let it cool to room temperature.
Assembling the Dish:
- Drizzle the cilantro sauce over the stuffed peppers.
- Spoon a small amount of chili crisp on top of each pepper.
- 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!