Jalapeno Poppers

by Becca C.

This recipe is wheat, dairy, egg, peanut, tree nut, fish and shellfish free.

Thanks to Becca C. for sharing the following recipe for Jalapeno Poppers!

While she makes this recipe with cheese containing dairy, it can be made with soy or rice cheese substitutes (check out www.galaxyfoods.com for some rice cheese options).

Of this recipe, Becca writes, "It's pretty simple, but I was very excited to find a junk food I could eat." So are we!

6 jalapeno peppers

1/4 cup of soy sour cream, plus extra as a condiment

1 teaspoon of salt

1/4 small onion, chopped (about 1/4 cup)

2 cloves garlic, minced

4 ounces dairy free cheese, sliced


1) Preheat oven or toaster oven to 350 degrees F. Rinse the peppers and cut them in half. Using a spoon, clean out the pith and the seeds. In a small bowl, mix the sour cream, salt, garlic and onion together in a bowl.

2) Scoop up the filling and use it to "stuff" the pepper halves. Now, slice up the cheese and place a slice on top of each pepper half.

3) Put the poppers on a foil lined cookie sheet in the oven or toaster oven. Bake until the cheese is golden brown and the peppers are soft, about 10 minutes. Garnish with more sour cream and eat!

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