• Preheat oven or air fryer to 400°F.
• Slice jalapeños in half lengthwise, leaving the stem on one side for a nice presentation.
  6-8 Medium-Large Jalapeño Peppers
• With a small spoon, scoop out the seeds and veins and discard. Tip for heat: Leaving a bit of vein will add extra spice. To give options, leave more vein in the halves with stems and less in the others so everyone can choose their preferred heat level.
• Arrange the jalapeños cut-side up on a parchment-lined baking sheet.
• Air Fryer Note: Jalapeños will stay a bit firmer when cooking in the air fryer. For softer peppers, pre-cook them for 1–2 minutes before filling, then continue as directed.
• Mix the filling ingredients in a small bowl until fully blended.
  8 oz Vegan Cream Cheese, ¼ C Nutritional Yeast, 1 tsp Garlic Powder, 1 tsp Italian Seasoning
• Spoon the cream cheese mixture into each jalapeño.
• In a separate small bowl, melt the vegan butter.
  3 Tbsp Vegan Butter
• Stir in the bread crumbs and paprika until evenly coated.
  ⅓ C Panko Bread Crumbs, ½ tsp Paprika
• Sprinkle the breadcrumb mixture over each popper.
• These poppers can be assembled ahead of time and baked just before serving.
• Bake for about 20 minutes, or air fry for about 5 minutes, until the tops are golden brown.
• Let the poppers cool for about 5 minutes before serving.

Optional to Serve:

• Serve with vegan ranch for dipping.
  Vegan Ranch Dressing