16 jalepeno peppers
2 avocados, mashed
1 cup unsweetened soy or nut milk
1 cup nutritional yeast
1 teaspoon seasoning blend
1/2 teaspoon salt
Wearing gloves, slice most of the way down the length of one side of each jalepeno, leaving the stem attached. Remove the seeds and rinse the inside of each pepper. Stuff each jalepeno with mashed avocado. Pour milk into a small bowl. In another small bowl, combine nutritional yeast, seasoning blend, and salt. With one hand dip each pepper into the milk. With your other hand, roll each pepper in the nutritional yeast mixture. Place on a cookie sheet and bake for 40 minutes at 350 degrees F.
The peppers are still quite hot the first day. If refrigerated overnight, the heat mellows, but the peppers soften. If serving the following day, reheat for 30 minutes at 350 degrees F or fry them in hot oil until they are golden brown.