EAT PEPPERS, SEE GOD

WELCOME BACK TO DINNER PARTY
[VOL. 3]

for our new friends joining the dinner party. i’m jeremy, chef, restaurateur, author, and believer…of microwaves. for those who don’t know, i’ve had the privilege of opening restaurants all over the country and through it all, i’ve learned one slash two things: cooking should be accessible and fun. you don’t need fancy equipment or hours of free time. that’s why we’re here to revolutionize cooking—starting with the microwave. i already said those exact words last week, so if you’ve already read them, i am very sorry and owe you a vegan stuffed peppers recipe.

we’ve been growing week over week at an unbelievable rate, so thank you to those who invited their friends. some anti-microwave-ists did leave after last week, but luckily i had therapy and was able to process that healthily. for all of you just joining, the goal here is simple: break down barriers in the kitchen and make food more approachable, all while keeping things fun.

i started this newsletter because i saw a gap in the food world. you have complex recipes no one in their right mind wants to make and trendy content that makes food look like play-doh. while there’s room for both, and i support all sides of the culinary arts, i wanted something different. i’m here to create recipes that are real, easy to make, and taste great—without all the extra bullsh*t.

and, as always, this is about more than just food. my goal is to build the world’s biggest dinner party, marrying my culinary background and the magic of the internet. a lot of times i’ll talk about life, mental health, music, and do everything i can to never bring up the election. my dinner parties have always had amazing guests, and i hope to bring that here with all of you.

last thing — everything i recommend here is because i genuinely love it, not because i’m getting paid. it’s not that i don’t want to get paid, it’s that no one has offered.

BITCHIN’ SAUCE BUFFALO

the vegan sauce that adds depth of flavor to every dish, BITCHIN’ SAUCE BUFFALO.

this sauce is good on everything. especially if you like buffalo. eat this with tortilla chips, put it on chicken, or whatever you want… there is no judgment here.

you can get it at most grocery stores.

cooking at home doesn’t need to be complicated. the best meals come from keeping things simple. that’s why we’re drawn to comfort food. my goal is to create recipes you’ll actually want to make—and hopefully get inspiration for your own dish. every week, i’ll share a new recipe you can whip up using just a microwave. you’d be surprised at what’s possible with that alone.

in the MICROWAVES KILL section, you’ll find quick, tasty, and easy-to-make recipes that range from 5 to 30 minutes.

this week’s recipe? vegan buffalo-almond stuffed peppers. no, i am not vegan. but this dish slaps. it’s one of those dishes that your mom might’ve made, except this version will be almost as good. and as always, feel free to add your own twist with your favorite flavors.

Vegan Buffalo-Almond Stuffed Peppers
BY JEREMY

INGREDIENTS

• 4 large bell peppers (any color)

• 1 cup cooked quinoa (microwaveable packet)

• ½ cup Bitchin’ sauce (buffalo flavor)

• ½ cup canned black beans, drained and rinsed

• ½ cup corn (frozen or canned)

• 1 teaspoon cumin

• 1 teaspoon chili powder

• salt and pepper to taste

• fresh cilantro and lime wedges for garnish

INSTRUCTIONS

1. THE PEPPERS

   slice the tops off the bell peppers and remove the seeds. microwave them in a dish with a little water for 4-5 minutes to soften.

2. COMBINE

   in a microwave-safe bowl, mix the quinoa, Bitchin’ Sauce (Buffalo flavor), black beans, corn, cumin, chili powder, and season with salt and pepper.

3. STUFF

   stuff the softened bell peppers with the quinoa mixture.

4. MICROWAVE

   microwave the stuffed peppers for 3-4 minutes until everything is heated through.
   

5. KILL
   garnish with fresh cilantro and serve with lime wedges.

and just like that. you’ve blessed a vegan person and made VEGAN BUFFALO-ALMOND STUFFED PEPPERS in 15 minutes, max. it’s easy to make it your own, too. if you aren’t feeling certain ingredients, swap them out for what you have in your fridge that you feel like eating.

also, you can collect a digital stamp of this dish here. the code is 291539, it’s free and there are only 100 of them available, so grab one as quickly as you can. i’ll be increasing the amount we give out as the dinner party grows. think of it as a digital punched card for being a part of the community.

and whenever you’re cooking or need a soundtrack, you can listen to the DINNER PARTY playlist on Spotify. you can also follow me on instagram and twitter/x.

this is the third edition of this newsletter, and i’m unbelievably grateful for all the responses, especially the positive ones. our dinner party will continue to grow once i increase the subscriber limit, but in the meantime, i still thank you for sharing it with your friends.

if you’re not interested in these emails, please feel free to unsubscribe, there’s a link at the bottom of this email. there will be no hard feelings, i promise.

lastly, i’m always looking for conversations and feedback at my dinner parties. if you have a second, would love for you to take the poll below.

JEREMY