Backed them both for about an hour. Split each and added my own garlic plant butter inside until it melted. Then I filled them with a mixture made up of sautéed onions, peppers, tomatoes, garlic, and baby spinach mixed together with tofu scramble (tofu, oil, nooch, turmeric, garlic seasoning, and hickory smoked salt), Spanish rice, corn and dark red kidney beans. Then I topped with Louisville "bacon" bits and a Truff Ghost Pepper drizzle.
by gallopmeetsthearth