Preheat the oven to 400 F. Line a baking sheet with parchment paper
Slice the jalapeños in half lengthwise. Remove and discard the seeds and pith.
In a mixing bowl, mix the Kite Hill plain non-dairy cream cheese, garlic powder, salt, paprika, and black pepper until it’s smooth and creamy.
Spread the jalapeños on the prepared baking sheet. Spoon the cream cheese mixture into each pepper.
Bake for 20 to 25 minutes, until the peppers have softened a bit and the filling is golden. Allow the jalapeño poppers to cool for a few minutes, then enjoy!
