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  • Makes 40 poppers
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The shape and size of mini bell peppers make them the perfect vessel for this handheld party snack. The filling for these vegan poppers is sweet, crunchy and a little juicy, with a hint of spice from Tajin seasoning—an addictive Mexican-style blend of chili, salt, and dehydrated lime juice. You can assemble these poppers a day ahead of time and store them in the fridge until ready to serve. 

Mini Bell Pepper Vegan Poppers

By Darshana Thacker,

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Ingredients

  • 40 mini bell peppers, tops cut and cored (about 24 oz.)
  • 3 ripe mangoes, very finely diced (3 cups)
  • 1 Persian cucumber, very finely diced (½ cup)
  • 1 medium tomato, very finely diced (½ cup)
  • 1 scallion, thinly sliced (¼ cup)
  • 2 tablespoons finely chopped fresh cilantro
  • 2 tablespoons fresh lemon juice or apple cider vinegar
  • 1½ tablespoons pure maple syrup
  • Sea salt
  • Dash of Tajin seasoning (optional)

Instructions

  1. Place peppers in a steamer basket in a large saucepan. Add water to saucepan just below basket. Bring to boiling. Steam, covered, 10 to 15 minutes, or until peppers are soft but not limp. Alternatively, roast the peppers: Preheat oven to 350°F; place peppers on a parchment-lined baking sheet; bake for 10 minutes; then remove and let stand for 10 minutes.
  2. Meanwhile, prepare the filling: In a medium bowl mix together the remaining ingredients.
  3. Spoon filling into peppers, placing filled peppers upright in a baking dish as you go to prevent filling from spilling out. Chill in the refrigerator for at least 1 hour or until ready to serve.
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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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