Dairy Free ‘Cheesy’ Jalapeno Poppers (Gluten Free, Vegan)

Prep: 10 minutesCook: 25 minutesTotal: 35 minutes
Yield: serves 4 Category: Soups/Sides
Jump to recipe Print

This is a delicious and slightly healthier twist on the classic jalapeno popper! They make a great starter, snack or addition to a larger meal.

The strips of puff pastry wrapped around the poppers make a great alternative to deep fried versions and allows you to simply make them in the oven.

Fresh whole jalapenos can be challenging to get hold of in the UK so using sweet mini peppers and adding chopped jalapenos from a jar means you are able to enjoy a homemade version of the savoury snack. You are also able to control the level of heat by using your preferred amount of chopped jalapenos from the jar.

If you do not have dietary requirements you can make these using regular pastry and dairy containing cheese. I like to use a mixture of dairy free style cheddar, mozzarella and a spicy one to create my own blend but you could just use one type for ease if preferred.

I have noted that these will serve four people, however, this depends on portion sizes. If these were included in a buffet style grazing board 200g of peppers would make enough for four. I like to serve these alongside my Pulled ‘Pork’ and Corn Riblets recipes.

Remember that gluten free pastry does not seem to brown as well as regular pastry so you may want to leave it in the oven for a little longer than the time stated if necessary.


  • 1 sheet ready to use gluten free puff pastry
  • 200g approx 12 sweet mini peppers
  • 2 tbsp dairy free grated cheese
  • 2 tbsp jalapenos
  • 1 tbsp dairy free cream cheese
  • splash soya milk


  1. Slice the peppers in half and scoop the seeds out of the middle
  2. Roughly chop the jalapenos into small pieces and place in a bowl
  3. Add the dairy free cream cheese and grated cheese to the bowl. Mix until well combined
  4. Scoop a spoonful of the mixture into the centre of each of the peppers and use the back of the spoon to level the cheese mixture off
  5. Slice the puff pastry sheets into long thin sections, do not worry if they are not uniform
  6. Wrap one piece of pastry around each of the peppers until they are mostly covered, press down lightly on the end of the pastry pieces to secure them
  7. Brush the tops with a little soya milk
  8. Arrange the poppers on a tray and bake in a preheated oven for 25 minutes or until golden brown at 180 degrees


Submit a Comment

Your email address will not be published. Required fields are marked *