KOFTA SPICED STUFFED JALAPENOS
Kofta Spiced Stuffed Jalapenos
All because of the sumac I found in my spice cabinet.
Yield: 2 - 3 servings
PREP IT!
8 each Jalapenos, halved and cleaned
1 cup (1 small) Yellow onion, diced small
1 cup Carrot, diced small
1 cup Mushroom, diced small
1 cup Celery, diced small
1 cup Cauliflower stem, diced small
½ cup Cashews, diced small
6 cloves Garlic, minced
½ teaspoon Ginger, fresh, minced
2 tablespoons Oil, any kind
3 tablespoons Vegetable broth, to deglaze the pan
1 teaspoon Lemon juice
1 small handful Parsley, Italian flat leaf
Turkish Kofta “Inspired” Seasoning Blend
(“Inspired” meaning it ain’t all the way that so chill and enjoy this version. lol)
4 teaspoons Taste Tutor Seasoning 101
¾ teaspoon Taste Tutor Piri Piri Seasoning
¾ teaspoon Allspice, ground
¾ teaspoon Sumac
¾ teaspoon Cumin, ground
¾ teaspoon Smoked paprika
¾ teaspoon Cardamom, ground
¾ teaspoon Nutmeg, ground
¾ teaspoon Parsley flakes
MAKE IT!
Preheat oven to 425F. Half and clean out jalapeños. (Depending on how spicy you want your peppers, remove the membrane completely [less spicy] or leave it in [spicier]).
Dice all vegetables.
In a pan over medium high heat, add oil and sauté all vegetables, Taste Tutor Seasoning 101, Taste Tutor Piri Piri Seasoning, and spices together until onions are translucent. Deglaze with vegetable broth and add lemon juice and parsley. Remove from heat.
Once the filling is done, stuff the jalapeños, drizzle them with oil and bake at 425F for 25 minutes.
Serve with stuff you like to eat like tomatoes, pita, lettuce, cucumber, etc.
Tips: Choosing vegetables that maintain their crunchiness during cooking gives a great contrast when used in a filling. Great replacement for meat texture in vegan recipes.
*Whole 30 Friendly, Vegan, Spicy