Is it too late according to best social media marketing practices to post a recipe? Idk who cares... here’s a fairly simple one for you to try —
🔥Grilled Stuff Peppers with Tempeh and Pepper Jack Cheeze🔥
- 5 poblano peppers or red cubanelle peppers with tops sliced off
- 1 pack of tempeh, ground into small pieces
- Vegan pepper jack cheeze
- Banana peppers
- Green olives (Spanish or Manzanilla)
- 2 cups cooked quinoa (aka 1 cup raw)
- Sautéed sliced onion and spinach for... garnish?
- Lime wedge for extra flavor and ig pic
- Minced garlic, onion powder, red pepper flakes, paprika, coriander (omit if you don’t have, it’s fine), rosemary, salt, and pepper
🌱 Cook the quinoa mixed with some onion powder and rosemary.
🌱 Brown the tempeh over medium heat with some coconut oil. Stir frequently. Mix in minced garlic, onion powder, red pepper flakes, paprika, coriander, salt, and pepper. Season to taste.
🌱 While that’s all cooking, prep your pepps by adding a couple banana peppers, teaspoon or so of sliced green olives, and some chunks or shredded pepper jack cheeze. Side note: my phone autocorrected pepper jack cheeze to pepper crack cheeze and I’m honestly thinking that’s more accurate. Thanks @fieldroast chao tomato cayenne 😂
🌱When the tempeh is browned evenly, stuff each pepper as full as you can. Squish the stuffing down for optimal capacity 🤰🏼. Wrap each pepper in foil (I know I’m sorry it’s not very sustainable but ugh it just works for the grill sometimes! Swap foil for reusable bees wax wraps for food leftovers okay? 😘). Combine any leftover tempeh with the cooked quinoa.
🌱 Over low-medium heat, grill the wrapped peppers for about 20-30 minutes — turning frequently for an even cook. Check the pepps before you pull them off the grill to be sure they’re cooked to your liking.
🌱 Sauté the spinach and sliced onion alongside the grill with some minced garlic, salt, and pepper.
🌱 Serve with the peppers on a bed of your quinoa mixture and with the spinach on top. Add some lime juice for extra flavor. Snap a pic and go IN.