Vegan Stuffed Jalapeños with Lime Crema

  • Prep-time: / Ready In:
  • Makes 24 jalapeño halves + ¾ cup Lime Crema
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Serve up these bean-and-rice stuffed jalapeños at your next party when you need some crowd-pleasing finger food. Cheesy nutritional yeast, smoky paprika, and salty soy sauce give the stuffing tons of savory flavor that complements  the spicy jalapeño shell. While the jalapeño boats bake in the oven, you can whip up a zesty lime crema for drizzling or dipping. The secret to a luscious dairy-free sauce is blended tofu, which highlights any seasonings you throw into it. Here, lime and garlic are the stars of the show, but you could even add a dash of hot sauce if you want extra heat. Top the stuffed peppers with additional lime zest, and serve warm!

Tip: Blanching jalapeños in boiling water softens them just enough and takes the edge off their heat.

For more inspiration, check out these tasty ideas:

By Ellen Boeke,


  • ½ of a 12-oz. package extra-firm lite silken tofu
  • ½ teaspoon lime zest, plus more for garnish
  • 1 tablespoon lime juice
  • ¼ teaspoon garlic powder
  • 1 to 2 tablespoons unsweetened, unflavored plant-based milk
  • 12 large fresh green or red jalapeño chiles
  • 1 15.5-oz. can no-salt-added pinto beans, rinsed and drained (1½ cups)
  • 1 cup cooked brown rice
  • ¼ cup nutritional yeast
  • ⅓ cup chopped fresh cilantro
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon smoked paprika


  • For Lime Crema, in a small food processor or blender place tofu, lime zest, lime juice, and garlic powder. Cover and process until smooth, gradually adding plant-based milk until crema is the consistency of sour cream. Refrigerate until ready to serve.
  • Preheat oven to 400°F. Line a large baking sheet with parchment paper. Bring a large pot of water to boiling. Cut jalapeños in half lengthwise; remove seeds and membranes. Cook jalapeños in boiling water 2 minutes; drain well. Arrange jalapeños, cut sides up, on the prepared baking sheet.
  • In a bowl coarsely mash pinto beans. Stir in the next five ingredients (through paprika). Spoon mixture into jalapeño halves, packing and mounding slightly.
  • Bake 10 minutes or until heated through. Top with Lime Crema and sprinkle with extra lime zest.

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About the Author

Ellen Boeke headshot

About the Author

Ellen Boeke

Ellen Boeke has more than 25 years of experience as a recipe developer and food editor. She holds Bachelor's of Science degrees in consumer food science and journalism from Iowa State University and attended Le Cordon Bleu in Paris, France. Find her on LinkedIn.
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