Tempeh Stuffed Peppers
By OcadoLife
Published on 14 January 2022
Learn
to cook with the trendy ingredient tempeh – tofu made with fermented soya
beans. Time and servings
45 minsTotal time
4Servings
45 minsCooking time
Ingredients
- 4 red peppers
- 1 onion, diced
- 400 g of chopped tomatoes
- 1 tbsp of smoked paprika
- 0.5 tsp of dried rosemary
- 2 slices of crusty bread, to serve
- 1 tbsp of tomato purée
- 80 g of kale
- 50 g of walnuts
- 2 tbsp of olive oil, plus extra to drizzle
- 4 garlic cloves, grated
- 250 g of ready-cooked mixed quinoa
- 1 drizzle of extra virgin olive oil, to serve
- 2 good handful of green salad, to serve
- 1 courgette
- 200 g of tempeh
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. Slice the peppers in half through the stalk and remove the seeds. Place the halves snugly into a roasting dish.Step 2
Heat the olive oil in a large pan and sweat the onion and garlic for 5 mins. Add the tomato purée and cook for 1 min. Add the courgette and tempeh and cook for 5 mins. Add the kale, walnuts, quinoa, tomatoes, paprika and rosemary. Season and stir.Step 3
Fill the peppers with the mix, pressing it in. Drizzle with olive oil and pop into the oven for 30 mins, or until cooked to your liking.Step 4
Drizzle with oil, add micro herbs (if using) and serve with a crisp green salad and bread.