Vegan Pepper Poppers
These vegan pepper poppers are a crowd favorite! And I’m not just saying that, they’ve been a hit at multiple family parties – filled with family members who don’t eat healthy BTW! IMO that’s the biggest tell tale of a fool proof recipe.
I also take pride in ‘health-ifying’ classic recipes, and these vegan pepper poppers were no exception! Typically poppers are filled with a heavy saturated fat and not so good for you meet. These are filled with yummy veggies and good for you fats – what’s not to love?!
Vegan Pepper Poppers Done Right!
Most pepper poppers don’t actually call for ANY veggies in the recipe, but you know that I’m going to sneak them in wherever I can. This recipe packs in 2 cups of spinach and white onion, as well as the actual peppers themselves.
Spinach is packed full of nutrients and I aim to get a minimum of 6 cups of leafy greens or non starchy vegetables every single day. That’s right! I always try to focus on what I need to add in to my diet vs. what I need to remove. It’s a lot more fun that way.
This is a recipe you can feel GOOD about. According to Dr. Will Cole, a renowned functional medicine doctor, vegetables such as spinach boast nutrients like folate, B vitamins, and magnesium which all promote the good bacteria in your microbiome. We’re into that! Check out more superfoods from Dr. Cole here.
Vegan Pepper Popper Specifics!
This recipe calls for veggies – which you know what I’m going to say there: always go for organic if you can! I originally made this recipe at my parents house & fell in love with their greenpan to saute the veggies & filling in. I prefer to use the Kite Hill Vegan Chive Cream Cheese, but any vegan cream cheese will do! The chive adds a good, rich flavor.
These poppers ring in at 77 cals per serving (3-4 pepper poppers), 4g fat, 9g carbs, 3g fiber & 3g protein. If you find yourself wanting to check out more of my dairy free recipes, check out this Vegan Peanut Butter Cheesecake – it’s AMAZING!
Vegan Pepper Poppers
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Ingredients
- 15 Mini Sweet Peppers, Sliced in half & gutted (keep stems on)
- Filling:
- 3/4 Container Vegan Chive Cream Cheese
- 1 Sweet Onion, Finely Diced
- 2 Handfuls Spinach, Finely Diced
- 1 tsp oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp cayenne
- Salt and pepper to taste
- Topping (Optional)
- 2 Tbsp Panko Bread Crumbs
Instructions
Let’s Get Poppin’!
- Preheat oven to 350.
- Dice your onion and spinach and add to a greased skillet (I used avocado oil) on medium heat.
- While the veggies are cooking, slice your peppers in half and take out the seeds an white insides. Place open side up on a baking tray.
- Once the veggies are cooked through, add in your cream cheese and all spices.
- Move the heat on the veggies to low and mix well.
- Take the mixture off of the heat and distribute evenly into each of the peppers.
- If you choose to add on the panic topping, sprinkle evenly over the peppers.
- Bake in the oven for about 15 minutes until tops are golden brown.
Vegan Pepper Poppers
Print This
Ingredients
- 15 Mini Sweet Peppers, Sliced in half & gutted (keep stems on)
- Filling:
- 3/4 Container Vegan Chive Cream Cheese
- 1 Sweet Onion, Finely Diced
- 2 Handfuls Spinach, Finely Diced
- 1 tsp oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp cayenne
- Salt and pepper to taste
- Topping (Optional)
- 2 Tbsp Panko Bread Crumbs
Instructions
Let’s Get Poppin’!
- Preheat oven to 350.
- Dice your onion and spinach and add to a greased skillet (I used avocado oil) on medium heat.
- While the veggies are cooking, slice your peppers in half and take out the seeds an white insides. Place open side up on a baking tray.
- Once the veggies are cooked through, add in your cream cheese and all spices.
- Move the heat on the veggies to low and mix well.
- Take the mixture off of the heat and distribute evenly into each of the peppers.
- If you choose to add on the panic topping, sprinkle evenly over the peppers.
- Bake in the oven for about 15 minutes until tops are golden brown.
