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Tempeh Stuffed Peppers

Tempeh Stuffed Peppers

Brought to you by: OcadoLife
    4 serving
4.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Learn to cook with the trendy ingredient tempeh – tofu made with fermented soya beans. 
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  • 4 red peppers
  • 2 tbsp olive oil, plus extra to drizzle
  • 1 onion, diced
  • 4 garlic cloves, grated
  • 250g ready-cooked mixed quinoa
  • 400g chopped tomatoes
  • 1 tbsp smoked paprika
  • ½ tsp dried rosemary
  • 1 drizzle extra virgin olive oil, to serve
  • 2 good handful green salad, to serve
  • 2 slices crusty bread, to serve
  • 1 tbsp tomato purée
  • 1 courgette
  • 200g tempeh
  • 80g kale
  • 50g walnuts


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.

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