• Preheat your oven to 375°F. Line a baking sheet with parchment paper.
• Arrange the jalapeño halves on the prepared baking sheet, cut side up. If the jalapeños have trouble standing, you can slice a small portion off the bottom to create a flat surface.
• Place a slice of brie cheese into each jalapeño half. Spoon a small amount of cranberry sauce over the brie. In a small bowl, mix the gluten-free breadcrumbs with the olive oil, salt, and pepper until the breadcrumbs are evenly coated with the oil. Sprinkle the seasoned breadcrumbs over the cranberry sauce on each jalapeño half.
• Bake in the preheated oven for 15 minutes, or until the breadcrumbs are golden and the cheese is melted and bubbly. Let the jalapeño poppers cool for a few minutes before serving.

Tip:

• For a smoother cranberry sauce topping, you can briefly process the cranberry sauce in a blender or food processor. For an added touch of freshness, garnish the poppers with a sprinkle of chopped fresh cilantro or parsley after baking.