4ouncesNeufchatel cheese, reduced fat cream cheese or vegan cream cheese
6tablespoonsshredded Mexican blend cheese or vegan cheesedivided use
Optional garnish: chopped cilantro
Preheat oven to 350°F.
Heat a large skillet over medium high heat and spray with cooking spray. Add the Beyond Burger patties and cook until browned, breaking them up with a spatula as they cook. Remove from heat and cool.
Cut the jalapeños in half lengthwise and scoop out the ribs and seeds.
Mix the Neufchatel cheese, ¼ cup shredded cheese, scallions, cumin and garlic powder together in a bowl. Stir in about 2/3 of the cooled Beyond Burger crumbles from the skillet.
Stuff each the pepper half with about a tablespoon of the filling. Arrange the stuffed peppers on a sheet pan lined with parchment or foil. Sprinkle the remaining crumbled Beyond Burger and 2 tablespoons shredded cheese on top of the peppers.
Bake in the oven about 20 minutes until jalapeños are cooked through and cheese is melted. Garnish with cilantro. Devour!