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<600 calories/serving

Mexican Tempeh Stuffed Peppers with Avocado Salad

Plenty of spices give this ground tempeh so much flavor and heat that pairs perfectly with refreshingly cool avocado salad on top.
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Prep Time: 40 minutes
Cook Time: 15 minutes
Course: Appetizer, Main Course
Servings: 8 (click to scale)

Ingredients

Avocado Salad

  • 1 each avocado diced
  • 1/4 cup red onions julienne sliced
  • 1 each tomato sliced
  • 1 Tbsp fresh cilantro chopped
  • 2 tsp olive oil
  • 1/8 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 2 tsp fresh lime juice fresh pressed

Pepper Filling

  • 1/4 cup canola oil
  • 1 each yellow onions chopped fine
  • 1 cup fresh corn kernels
  • 1 each fresh jalapeno peppers diced
  • 2 Tbsp fresh garlic peeled and minced
  • 1/4 cup fresh cilantro chopped
  • 1 lb. tempeh
  • 1/2 cup low sodium vegetable broth
  • 2 cups canned diced tomatoes no salt added including liquid
  • 1 Tbsp chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 8 each green bell peppers
  • 6 sprays cooking spray

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Instructions

  • To make avocado salad: In a bowl, combine avocado, onion, tomatoes, cilantro, lime juice, olive oil, salt and pepper. Mix lightly and set aside.
  • To make pepper filling: Heat oil in a rondeau or sauté pan. Sauté onions, corn, jalapeno, and garlic until vegetables are softened. Crumble tempeh or pulse in a food processor until it is in small pieces. Stir into sautéed vegetables: tempeh, veg broth, crushed tomatoes, chili powder, cumin, cilantro, salt and pepper. Cook for 20 minutes or until thickened.
  • Cut off the tops of the peppers and remove the membrane. Use tops for another application. Prepare a sheet tray with pan spray. Fill each pepper with 3/4 cup of tempeh filling. Bake in a 350F degree oven until heated through and peppers are softened, about 15 minutes. Remove from oven, top each stuffed pepper with about 2 tbsp. of avocado salad.

Nutrition

Calories: 250kcal | Carbohydrates: 20g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 425mg | Fiber: 5g
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