Stuffed Jalapeno Recipe Without Cream Cheese Made Easy

If you love the spicy kick of jalapenos but want to avoid the usual cream cheese filling, this stuffed jalapeno recipe without cream cheese is your new go-to snack or appetizer. Perfectly spicy, packed with flavor, and wonderfully satisfying, this recipe uses wholesome ingredients to create a delicious filling that complements the heat of the jalapenos without relying on dairy.

Whether you’re catering to dietary restrictions, looking for a lighter option, or simply want to try something different, these stuffed jalapenos will not disappoint. They are easy to make, quick to bake, and ideal for parties, game days, or a flavorful snack anytime.

In this blog post, you’ll find not only the detailed recipe but also tips for variations, serving ideas, and nutritional information to help you enjoy these bites guilt-free. Plus, if you love plant-based and vegetarian recipes, you’ll find some useful internal links to inspire your next meals!

Why You’ll Love This Recipe

This recipe offers a fresh twist on the classic stuffed jalapeno by completely omitting cream cheese. Instead, it features a savory, protein-packed filling that’s just as creamy and rich, thanks to the use of vegan-friendly ingredients like mashed avocado and seasoned beans.

The best part? You get the perfect balance of heat from the jalapenos and the cool, smooth texture of the filling without any dairy.

It’s also gluten-free, easy to prepare in under 30 minutes, and highly customizable to suit your taste preferences or dietary needs.

Whether you’re vegan, lactose intolerant, or simply want to try a healthier version, this recipe is a versatile crowd-pleaser that’s sure to spice up your appetizer game.

Ingredients

• 12 large jalapeno peppers, halved and seeded
• 1 ripe avocado, mashed
• 1 cup cooked black beans, rinsed and drained
• 1 small red bell pepper, finely diced
• 2 cloves garlic, minced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• Salt and black pepper, to taste
• 1/4 cup finely chopped green onions
• 1/4 cup panko breadcrumbs (optional, for a crunch topping)
• Olive oil, for drizzling

Equipment

• Baking sheet
• Parchment paper or silicone baking mat
• Mixing bowl
• Fork or potato masher
• Sharp knife
• Spoon for stuffing
• Measuring spoons and cups

Instructions

1. Prepare the jalapenos: Preheat your oven to 400°F (200°C). Slice the jalapenos in half lengthwise and carefully remove the seeds and membranes to reduce the heat, unless you prefer extra spice. Set aside on a parchment-lined baking sheet.
2. Make the filling: In a mixing bowl, mash the ripe avocado with a fork until smooth but still slightly chunky. Add the cooked black beans and mash lightly to combine, leaving some beans whole for texture.
3. Add the flavorings: Stir in the diced red bell pepper, minced garlic, chopped cilantro, lime juice, smoked paprika, ground cumin, chili powder, salt, and pepper. Mix well until everything is evenly incorporated.
4. Stuff the jalapenos: Using a spoon, fill each jalapeno half generously with the avocado and bean mixture. Press the filling in gently so it stays in place.
5. Add the topping: Sprinkle the green onions over the stuffed peppers. If you want a crunchy topping, lightly sprinkle the panko breadcrumbs on top and drizzle with a little olive oil to help them brown.
6. Bake: Place the baking sheet in the oven and bake for 15-20 minutes, or until the jalapenos are tender and the topping is golden brown. Keep an eye on them to avoid burning.
7. Serve warm: Remove from the oven and let cool slightly before serving. These are best enjoyed warm but also taste great at room temperature.

Tips & Variations

“To reduce the heat further, soak the halved jalapenos in a bowl of cold water for 30 minutes before stuffing.”

• For a vegan cheesy flavor: Add 1/4 cup nutritional yeast to the filling mixture.
• Add crunch: Mix chopped toasted nuts like pecans or walnuts into the filling for an extra texture boost.
• Make it smoky: Use chipotle powder instead of chili powder for a smoky, spicy twist.
• Spice it up: Add finely chopped jalapeno seeds or a dash of hot sauce into the filling.
• Try different beans: Substitute black beans with pinto or kidney beans for a different flavor profile.
• Non-vegan option: Mix in shredded cheddar or Monterey Jack cheese if you don’t mind dairy.

Nutrition Facts

Serving Suggestions

These stuffed jalapenos make a fantastic appetizer or party snack. Serve them with:

• A refreshing Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas to balance the heat.
• A side of zesty salsa or guacamole for dipping.
• Alongside hearty dishes like Afghan Vegetarian Pulao Recipe Easy and Delicious Guide for a full meal.
• With a cooling vegan sour cream alternative or cashew cream drizzle.

Conclusion

This stuffed jalapeno recipe without cream cheese is a fresh, flavorful, and healthy alternative to the classic cream cheese version. The creamy avocado and hearty black beans create a rich filling that perfectly complements the spicy heat of the jalapenos.

It’s an ideal recipe for those who are dairy-free, vegan, or just looking to explore new tastes while keeping things light and nutritious.

Easy to prepare and quick to bake, these stuffed jalapenos are sure to become a staple in your recipe collection. Whether for a casual snack, a party appetizer, or a flavorful side, they offer something unique and delicious.

For more exciting plant-based recipes, check out our collection of Vegan Recipes No Tofu: Delicious Plant-Based Meals and keep your kitchen creative and tasty!

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