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12 whole jalapeño peppers
1 cup vegan cream cheese
3/4 cup flour
1/4 cup plus 2 Tbsp. cornmeal, divided
1/4 tsp. salt
1/4 tsp. pepper
1 cup plain soy milk
Vegetable oil

• Cut each jalapeño from end to end and remove the stem from the top. Using a small knife (or running water), remove the seeds, but be careful not to split the peppers completely.
• Stuff each pepper with approximately 1/2 Tbsp. vegan cream cheese and set aside.
• In a small bowl, combine 1/4 cup flour, 2 Tbsp. cornmeal, and the salt and pepper. Stir in the soy milk and set aside.
• In another small bowl, combine the remaining 1/2 cup flour and 1/4 cup cornmeal.
• Dip each pepper into the flour mixture, then into the batter, and then back into the flour, so that there is a thick layer of batter on the peppers.
• Drop the peppers into vegetable oil that has been heated to 375˚F and let cook for 1 to 2 minutes on each side, being careful not to burn.
• Remove the cooked peppers from the oil and let drain on paper towels.

Makes 12 jalapeños

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind