These ain't your mama's stuffed peppers. Pulled from the pages of The Complete Vegan Cookbook, this recipe for quinoa and tempeh-packed stuffed poblano peppers is a nutrition-packed flavor-bomb of wholesome ingredients.
The recipe has four main stages: prepping the raw poblanos, infusing the tempeh with flavor, mixing the filling, and stuffing the peppers. It's easy (and impressive!) to cook them all on your own, but so much more fun with a small gathering of friends. Put everyone to work, enjoy some natural wine between tasks, and then enjoy the fruits of your labor together -- ideally, poolside with another glass of that natty.
Make these stuffed poblano peppers for a fun and filling vegan meal that will even satisfy your most plant-resistant guests...
The post These Quinoa + Tempeh Stuffed Poblano Peppers Aren’t Gonna Make Themselves appeared first on The Chalkboard.
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