Sometimes fried food rules, but not today. I shouldn't even call these "Jalapeno Poppers." Crunchy and bright, they are a refreshing alternative to the standard recipe. This recipe is adapted from Biker Billy's Freeway-a-Fire. Local Harvest Grocery sells Tofutti cream cheese and Little Pleasures Dip Mix.
Smoky Jalapeno Poppers
an assortment of jalapenos and sweet peppers
1/2 cup Tofutti vegan cream cheese, softened
1 Tablespoon minced fresh chives
2 teaspoons Little Pleasures Smokehouse Onion Dip Mix
2 Tablespoons minced pecans
a pinch of salt
Blanch the jalapenos: Bring a pot of water to a boil over high heat. Add a few peppers at a time and use a slotted spoon to keep them under water. Boil about 3 minutes, then plunge into a container of iced water to prevent further cooking. Remove stem, veins, and seeds. You might prefer to wear gloves while handling the peppers.
Prepare sweet peppers by slicing off the top and removing veins. These are fine to stuff without cooking.
Combine remaining ingredients and stuff peppers with the mixture. Refrigerate in a covered container for an hour. Serve chilled.