Grilled Jalapeno poppers, inspired by #primalkitchen
Wow - I am just learning how to embed videos into website. Somebody tell me how to have the starting image at a different frame-time? In the meantime, go ahead, laugh, just please tell me I don't make these faces all the time.
Anyway, yoga is not about perfection, and if I would have cared, I could have put makeup on. But no people, this is how I look after a long day of work with no makeup. #letsgetreal
As the video states, during a virus epidemic, nutritious food is essential to your health.
But during social distancing, we often crave comfort foods.
For the next few weeks, we will post some tasty recipes that are both comforting and loaded with nutrition.
Yeah – hands off the potato chips packaged crap food and frozen dinners!
Ingredients:
One can of tuna
Half of an orange bell pepper
Half of a leek onion
Handful of cilantro
one whole avocado
2 tablespoon of Mayo
2 fresh garlic cloves
salt and pepper to taste
1 pound of jalapeno peppers - halved and remove seeds
cheddar cheese - optional, shredded on top
Procedure
If you want to make it fast and don't care too much about what it looks like; pop all ingredients with the exception of pepper and cheese into the food processor.
If presentation is important, then combine all ingredients in the food processor, but also leave the tuna out. Get a nice even mixture, then fold in the tuna, but leave it more chunky. This will allow for a less mushy look, but it will also make stuffing those peppers more difficult.
Cut jalapeno peppers in half, then take a spoon and scrape out all seeds. Make sure to remove that long white stuff from the inside as well, unless you like it super hot.
Stuff jalapenos with tuna mixture
Sprinkle shredded cheddar cheese - option
Grill over medium heat for about 10 min, maybe more. I like them better when the peppers had time to slightly blacken.
Enjoy hot, right off the grill