Preheat the oven to 350 degrees. Cut a slit down the sideof each pepper. Cook the peppers in a pot of boiling salted water for 3 to 6 minutes or just until tender. Drain and cool each pepper under gently running cold water. After cool put on a pair of gloves and scrape the seeds from the peppers.
Grind the almonds in a food processor or spice mill or cut themvery fine with a knife. Mix the garlic, nutritional yeast and potatoes with the almonds. Season with salt and pepper to taste.
Fill each pepper with the mixture. Place the peppers in an no oil needed glass baking dish. Bake the peppers for 20 to 25 minutes or until the filling is bubbly.
Serving suggestions: Serve with your favorite salsa or tomatillo salsa. My favorite was actually guacamole dip (on this site) becuase it cooled the heat of the jalapenos.
I added some vegan cheese. My favorite is Rice Shreds since it melts and has more of a consistency of cheese.