Vegan Air Fryer Jalapeno Poppers

Vegan Air Fried Jalapeno Poppers served in a plate with a bowl of ketchup on the side.

Vegan Air Fryer Jalapeno Poppers

Try this fun fusion vegan party appetizer - Air Fryer Jalapeno Poppers for your next party! Make the dish in 30 minutes using a few simple ingredients. This recipe is a western take on the Indian Bharwa Mirch (stuffed peppers).

Course Appetizer

Cuisine American, fusion, Indian

Prep Time 10

Cook Time 20

Total Time 30

Servings poppers

Calories 99.57kcal

Author Priya Lakshminarayan

Equipment

Air Fryer

Ingredients

For the stuffing

1 tablespoon oil
3 cloves chopped garlic
2 chopped green chillies
½ teaspoon turmeric powder
½ teaspoon chilly powder
½ teaspoon amchur powder
½ teaspoon coriander powder
½ teaspoon cumin powder
¼ cup coconut flakes
¼ cup crushed peanuts
1 potato
¼ cup cilantro
salt
8 oz vegan cream cheese

To make the poppers

Instructions

To prepare the stuffing

Boil and peel and mash the potato. Set aside.
Heat oil in a pan. Add the chopped garlic and green chillies. Fry till the garlic turns light golden.
Add the coconut and crushed peanuts. Sauté for a minute on medium flame.
Now add the mashed potato.
Add the dry spices like turmeric powder, chilly powder, cumin powder, coriander powder, amchur powder and salt.
Top with chopped cilantro.
Mix everything together and cook for a minute. Take the pan off the flame. Let the mixture cool down completely.
Add vegan cream cheese (at room temperature) to a bowl. Now add the cooled down mixture to the same bowl.
Mix it all together till it's well combined. Keep it aside for now.

To prepare the jalapeno poppers

Wash the jalapenos well. Pat them dry. There is no need to blanch them first. To deseed the jalapenos, slice each jalapeño in half lengthwise. Leave the stem attached, as it provides a nice handle for the poppers. Then, scoop out the seeds and the white membrane (this is what holds most of the heat) from the inside of the jalapenos using a spoon. Chef tip - Avoid touching your eyes, nose, and mouth when dealing with chili peppers. Wear latex-free gloves while working with jalapenos if needed. Instead of discarding the white membrane and seeds, throw them in olive oil for that extra kick! As an additional step, brush the jalapenos with vegan butter or cooking spray for that extra buttery flavor and crisp texture.
Stuff the sliced jalapenos tightly with the potato mixture. Top with vegan mozzarella cheese and breadcrumbs. Chef tip - Mix the breadcrumbs with a little vegan butter to make them stick better to the stuffing. Spray the stuffed peppers with cooking spray before air frying. Lay the peppers (cheese side up) in an air fryer tray in an even layer and cook at 375 degrees F. for 5 to 8 minutes in the air frying setting. Leave some gap between every jalapeno. There is no need to flip them midway. Cook in batches if needed.

Notes

Poblano or banana peppers can be used in place of jalapenos. But the spice levels and the cooking time may vary. Mix a tablespoon of nutritional yeast into the stuffing for that extra cheesy flavor. Almond flour or crushed GF tortilla chips can be used instead of breadcrumbs. If any of the peppers don’t sit flat, slice a thin layer off the bottom of the pepper so that it sits flat.

Nutrition