Paleo Pumpkin Jalapeno Poppers
This Whole30 compliant, gluten-free, dairy-free recipe for pumpkin dip is taken a step further and stuffed into jalapenos, roasted, and sprinkled with crispy bacon. It's a great appetizer to serve at your next autumn gathering or as a standalone meal served alongside a fresh salad.
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Servings: 6
Ingredients
- 12 jalapenos
- 3 - 4 slices bacon cooked and chopped
For the pumpkin dip:
- 1 tablespoon olive oil extra virgin
- 2 shallots minced
- 4 cloves garlic minced
- ½ cup tahini
- ¼ cup olive oil extra light tasting
- 1 can (15 oz) pumpkin
- ½ teaspoon sea salt
- ½ teaspoon white pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon chipotle chili powder
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon sage
Instructions
- Preheat oven to 425 degrees.
- Cut off ⅓ of each jalapeno pepper lengthwise and scoop out the seeds. Dice the cut off portion from 3 jalapenos and set aside the seeds from 2 jalapenos.
- In a skillet, heat 1 tablespoon extra virgin olive oil over medium heat until hot but not smoking. Add the minced shallots and garlic to the skillet. Cook for two minutes or until fragrant. Remove from heat.
- In a blender or food processor, add the tahini. Turn the speed on low and slowly pour in the extra light tasting olive oil. Continue to blend until the tahini consistency is very smooth.
- To the blender or food processor with the tahini mixture, add the canned pumpkin, the dry herbs and spices, the sauteed shallots and garlic and the diced jalapenos and the jalapeno seeds. Blend on low speed until the ingredients are well-combined and the pumpkin dip is smooth.
- Spoon about 1 tablespoon of pumpkin dip into each jalapeno. Arrange the stuffed jalapenos on a baking sheet, using the sides of the baking sheet as support for the ones that won't stay upright.
- Bake in a 425 degree pre-heated oven for 18 to 20 minutes or until the poppers are evenly roasted.
- Remove from the oven and sprinkle with crispy bacon bits. Serve immediately.
Notes
The excess pumpkin dip is great served with gluten-free crackers and fresh veggies. It keeps in the fridge for up to a week.