Jason Stoner's Smoky Tempeh “Chorizo” Stuffed Piquillo Peppers

Jason Stoner's Smoky Tempeh “Chorizo” Stuffed Piquillo Peppers

Crumbled tempeh sautéed with smoky paprika, garlic, and aromatic spices creates a rich, flavorful filling that mimics classic chorizo. Stuffed into tender, slightly sweet Piquillo peppers and baked until the flavors meld — a satisfying and deliciously spiced addition to your tapas spread. ~Jason Stoner

I created this recipe for my May 2023 Sunday Dinner. Here is the link to that post.

Ingredients:

• 8 oz tempeh, crumbled
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 teaspoon chili powder
• ¼ teaspoon cayenne pepper
• Salt and pepper to taste
• 12–14 piquillo peppers, drained and patted dry
• ¼ cup chopped fresh parsley, for garnish

Directions:

1. In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional 1–2 minutes until fragrant.
3. Add crumbled tempeh along with smoked paprika, cumin, coriander, chili powder, cayenne, salt, and pepper. Cook, stirring occasionally, for 8–10 minutes until well-coated and heated through.
4. Preheat oven to 350°F (180°C).
5. Stuff each piquillo pepper with the tempeh filling and place in a single layer on a baking sheet.
6. Bake for 10–12 minutes, until the peppers are warmed through.
7. Transfer to a serving platter and garnish with chopped parsley.

Source:

Jason Floyd Stoner — Tapas Sunday Dinner, May 2023