Plantain Stuffed Jalapeños

Plantain Stuffed Jalapeños

Servings: 20

Heart Smart Lactose Intolerant Vegan Dairy Free Gluten Free Vegetarian
Recipe Directions
Nutrition Information


1 large yellow plantain

½ tsp chili powder

¼ tsp salt

2 tbsp GO Veggie! Dairy Free Plain Cream Cheese alternative

10 jalapeño peppers

¼ cup GO Veggie Dairy Free Mexican Style Shreds (approximately 1 tsp per ½ jalapeño )

Chopped fresh cilantro (optional)


Preheat oven to 350F. Line a baking sheet with tin foil

Cut the ends of the plantain and slice the peel as shown in the picture below. Bake on lined baking sheet for 30 minutes

In the meantime, cut jalapeño peppers in half length wise and remove seeds and membrane

Remove plantain from oven and reduce temperature to 325F. Set aside until it's cool enough to handle

Scoop plantain and mash it in a bowl. Add cream cheese, chili powder and salt and mix well

Stuff each jalapeño half with plantain mixture. Top with each half with 1 tsp of shreds and bake at 325F for 20 minutes

Garnish with cilantro (optional)

NOTES: After removing the seeds and membranes of the jalapeño peppers make sure you wash your hands thoroughly and avoid touching your eyes, nose or lips.

Recipe by: Vicky Cohen + Ruth Fox, May I have that Recipe