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

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

These enticing Smoky Tempeh "Chorizo" Stuffed Piquillo Peppers offer a bold, plant-based alternative to traditional Spanish chorizo. Crumbled tempeh is sautéed with smoky paprika, garlic, and a blend of aromatic spices to create a rich and flavorful filling, mimicking the taste and texture of classic chorizo. Tender, slightly sweet Piquillo peppers are generously filled with this mouthwatering tempeh mixture and baked until the flavors meld together beautifully. Served warm, these Smoky Tempeh "Chorizo" Stuffed Piquillo Peppers deliver a satisfying and deliciously spiced bite, making them a unique and exciting 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 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tap chili powder
• 1/4 tsp cayenne pepper
• Salt and pepper, to taste
• 12-14 piquillo peppers, drained and patted dry
• 1/4 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 to the skillet, along with smoked paprika, cumin, coriander, cayenne pepper, salt, and pepper. Cook, stirring occasionally, for about 8-10 minutes until the tempeh is well-coated in spices and heated through.
4. Preheat oven to 350°F (180°C).
5. Stuff each piquillo pepper with the tempeh "chorizo" mixture, and place them in a single layer on a baking sheet.
6. Bake for 10-12 minutes, until the peppers are warmed through.
7. Transfer the stuffed peppers to a serving platter and garnish with chopped parsley.

Source:

Jason Floyd Stoner—Tapas Sunday Dinner