Stuffed Jalapenos (Lactose free)

• bunch Jalapeno Peppers
• 1 packages Melissa's Extra firm Tofu
• 1 packages Go Veggie brand mozzarella flavor shreads (lactose free)
• small handful Soy bacon flavor bits
• 1/2 cup vegetable broth
• 2 tbsp reallemon juice
• 1/2 tsp Habanero powder, OR, 1 habanero pepper
• bunch flour
• 1 box Crackers

1. Tofu prep: Drain.
2. slice.
3. press tofu for 45 minutes.
4. (to drain excess water out).
5. In blender - blend tofu, cheese shreads, soy bacon bits, vegetable broth, lemon juice, greek seasonings, and habanero (if using pepper blend now/if using powder you may mix in with whatever step is easiest.)
6. Wash, slice and deseed jalapeno peppers
7. Fill Jalapeno halves with the stuffing mix.
8. Mill crackers to a fine powder.
9. Set in container for next step
10. In bowl 1: dip the stuffed peppers with flour.
11. Then in bowl 2: dip them into the egg.
12. Last in bowl 3: roll them around in the cracker crumbs
13. in pan on medium heat add earth balance.
14. put stuffed peppers in pan and warm until stuffing oozes out slightly flipping peppers to evenly heat.

peppers, veggie, handful, vegetable broth, reallemon juice, pepper, flour, crackers

Taken from cookpad.com/us/recipes/350322-stuffed-jalapenos-lactose-free (may not work)