These super easy baked vegetarian jalapeño and sweet pepper poppers are made with Trader Joe’s goat milk cream cheese, an egg, fresh chives and sprinkled with organic, gluten-free Kettle Brand BBQ potato chips.
Preheat oven to 425 degrees F.
Wash the peppers. Cut the jalapeños peppers in half and deseed and devein with a small spoon. If they smell strong or burn your hands, soak in ice water for about 10 minutes to reduce the heat. Then remove and dry.
If the mini sweet peppers are small, cut off 1/3 of the flesh and remove the seeds. Place all the peppers on a small baking sheet or stoneware oven pan.
Mix together the cream cheese, egg, and chives. When well blended, fill each pepper with a few spoonfuls of the cheese mixture.
Place in the oven and bake for about 15-17 minutes. A knife inserted into the cheese filling should come out clean. Remove from oven.
Take a handful of BBQ potato chips and crush. Sprinkle over the cooked poppers and enjoy!