Easy Cheesy Vegan Pepper Poppers 🌶 Get the party started with these roasted mini sweet bell peppers loaded with plant-based cheeses, spices, herbs & topped with toasty crisp breadcrumbs.
Need a quick & easy appetizer that everyone will enjoy? Here you go! These vegan pepper poppers are a delightful twist on the classic jalapeño poppers, swapping out the heat for a sweeter, milder kick.
A batch of colorful bite-sized cheese-filled sweet peppers are such a crowd pleaser! Ideal for a Super Bowl party or any game day event. Serve them to a group of friends and I promise, the plate will be empty in minutes! They're perfect included on a table along with a basket of tortilla chips, a big bowl of our easy vegan cheese sauce, salsas and our favorite pico de gallo for nachos.
What are Pepper Poppers?
Traditional pepper poppers are a southwestern inspired appetizer often made with jalapeño chile peppers filled with cheese and bacon. If you've ever tasted jalapeño poppers, then you know they can pack some heat. While I happen to love peppers and hot & spicy, I really like the idea of creating vegan party starters that everyone can enjoy - kids and adults.
For this recipe, I used mini sweet bell peppers. They're as pretty to look at as they are delicious to eat, plus they aren't as 'hot' as jalapeños. Filled and baked with vegan cream cheese, spices, and topped with toasty breadcrumbs, they can be served alone or with a side of vegan ranch dip or our cool & refreshing vegan tzatziki sauce.
Why you'll love this recipe
- These vegan pepper poppers are delish!
- So easy to make!
- Ready in under 30 minutes
- You can prepare them several hours in advance
- They're colorful and so appetizing!
🌶️ Ingredients
🥕 See the printable recipe below for quantities and details
- whole sweet mini bell peppers
- vegan cream cheese - plain or your favorite herbed (Note: avoid using coconut based cheese as it will liquify too much when heating).
- onion powder
- garlic powder
- red pepper flakes
- salt
- bread crumbs (Panko) - plain or Italian seasoned for more flavor
- fresh herbs - cilantro, green onions or chives (your choice)
🌶️ Instructions
- Preheat oven to 375°
- Wash peppers. Slice in half lengthwise (don't cut off top of peppers or the cheese will melt out). Remove seeds. Pat dry with a clean towel.
- In a medium mixing bowl, combine cream cheese, onion powder, garlic powder, red pepper flakes, salt.
- Using a small spoon or spreader, fill pepper halves with cream cheese mixture.
- Place peppers on a baking sheet. (I suggest first lining the sheet with parchment paper or an oven-proof silicone baking mat for easier clean up.)
- Sprinkle the tops of the peppers with bread crumbs.
- Bake at 375° for 15 - 20 minutes, or when the peppers look slightly wrinkled and breadcrumbs are lightly browned.
- Place onto a platter, board or tray. Sprinkle with a small amount of chopped cilantro, chives or green onions. Serve hot with a side of vegan ranch dressing or our fabulous easy vegan tzatziki sauce.
- Enjoy!
🌶 FAQ's
Yes, absolutely. You can make these several hours in advance. First, cover with food safe plastic wrap or in an airtight container, then refrigerate until ready to bake. I suggest waiting until just before baking to sprinkle with breadcrumbs, otherwise they may become soggy.
If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕
Recipe
Easy Cheesy Vegan Pepper Poppers
Equipment
- baking sheet
- mixing bowl
Ingredients
- 12 whole bell peppers sweet, mini size
- 8 oz vegan cream cheese
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- ½ teaspoon sea salt
- ½ cup bread crumbs Panko - plain or Italian seasoned for more flavor
- 3 tablespoon fresh herbs chopped cilantro, green onions or chives - your choice - for garnish
Instructions
- Preheat oven to 375°
- Wash peppers. Slice in half lengthwise (don't cut off top of peppers). Remove seeds. Pat dry with a clean towel.
- In a medium mixing bowl, combine cream cheese, onion powder, garlic powder, red pepper flakes, salt.
- Using a small spoon or spreader, fill pepper halves with cream cheese mixture.
- Place peppers on a baking sheet. (I suggest first lining the sheet with parchment paper or an oven-proof silicone baking mat for easier clean up.)
- Sprinkle the tops of the peppers with bread crumbs.
- Bake at 375° for 15 - 20 minutes, or when the peppers look slightly wrinkled and breadcrumbs are lightly browned.
- Place onto a platter, board or tray. Sprinkle with a small amount of chopped cilantro, chives or green onions. Serve hot with a side of vegan ranch dressing or our fabulous easy vegan tzatziki sauce.
- Enjoy!
Notes
Cheese note:
I suggest avoiding coconut-based vegan cheeses in this recipe, as they will liquify and possibly bubble over when heating in the oven.Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
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Connie Edwards McGaughy says
The scrumptious flavors & textures of sweet bell peppers, creamy vegan cheeses, herbs & toasty bread crumbs create the perfect appetizer for almost any occasion!