Stuffed with an herb garlic cream cheese and creamy cheese sauce these cheesy Grilled Stuffed Peppers are the perfect summer snack.
Course Appetizer, Snack
Servings 10poppers
Author Two Market Girls
Ingredients
5mini sweet peppers and/or jalapenos
Herb Cream Cheese Filling
115g(1/2 cup) vegan cream cheese
1/2tsponion powder
1tspgarlic powder
2tspitalian seasoning
1tspfresh thyme and rosemary, minced
Vegan Cheese Sauce
180g(1.5 cups) vegan cheddar cheese, shredded
110g(1/2 cup) vegan cream cheese
30mL(2 tbsp) non-dairy milk
1/8tspliquid smoke
Crunchy Panko Topping
30g(1/4 cup) panko
7g(1/2 tbsp) vegan butter
Instructions
To make the herbed cream cheese, combine all ingredients in a bowl and mash with a spoon until combined. Set aside.
To make the vegan cheese sauce, add vegan cream cheese and non-dairy milk to saucepan on medium heat. Once melted down add in vegan shredded cheese and mix until smooth. Stir in liquid smoke and set aside.
To make the crispy panko topping, add butter to frying pan on medium heat. Once melted, add panko and cook until panko is golden brown.
Slice the peppers in half and de-seed. Add the peppers to a bowl and drizzle with a little bit of oil. Cook on your grill at 275F for 2 minutes on each side or until the peppers are slightly charred.
Let the peppers cool slightly, then spread both cheese options in the pepper and top with crispy panko.