Jalapeno poppers are usually made with dairy-filled ingredients but this version uses dairy-free cheese and sour cream and is just as delicious!
Becca C. from Maine sent me this recipe several years ago. She wrote, "These jalapeno poppers are pretty simple, but I was very excited to find a junk food I could eat."
I could totally relate! Many appetizer recipes include dairy products (like cheese) so it is indeed exciting to find a "safe" alternative to enjoy!
Jalapeno poppers are not something I would normally think to make. My kids are not into spicy foods so I generally don't incorporate anything "hot". But I did test this recipe and thought it was really delicious.
When my son was first diagnosed with a dairy allergy in 2005, the dairy-free cheese options left something to be desired. Luckily, dairy-free substitutes have come a long way in recent years. And the dish is only as good as the ingredients available, right?
If you're looking for various cheese options, check out my review of some favorites. We like to use the Daiya brand shredded cheese. I used the cheddar style shreds but I think a mix of the mozzarella and cheddar style shreds would be delicious on these tasty morsels!
Sour cream used to only be available in a soy-based option, however, many other sour cream options are available now. If you can have soy, Tofutti is a soy-based brand that is dairy-free. If you are allergic to soy and dairy, you can try Follow Your Heart or Good Karma brands which are coconut-based.
Thanks for sharing your recipe, Becca!
- 6 jalapeno peppers
- ¼ cup "safe" sour cream plus extra as a condiment
- 1 teaspoon salt
- ¼ small onion chopped (about ¼ cup)
- 2 cloves garlic minced
- 4 ounces dairy free cheese of your choice sliced or shredded
- Preheat oven or toaster oven to 400 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.
- 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 or top with shredded cheese.
- Place stuffed peppers on a baking sheet and place in the preheated oven. Bake for 10-15 minutes until cheese is bubbling and beginning to brown.
- Allow to cool for 5 minutes and serve with additional dairy free sour cream if desired.
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