Tempeh, The Authentic Way | Tempeh History

Mediterranean Tempeh Stuffed Peppers

Serves 4

Takes 40 mins

  • 1 pack Original Plant Power Tempeh
  • 4 large peppers
  • 1 small aubergine
  • 200g baby plum tomatoes
  • 1 onion
  • 2 garlic cloves
  • 3 tsp paprika
  • 1 tbsp tomato puree
  • Large handful of spinach
  • To serve
  • Nut crumble
  • A handful of walnuts and almonds

  1. Pre-heat the oven to 180°C, fan setting.
  2. Begin by cutting the peppers in half and placing them onto a large baking tray with a drizzle of oil. Cut the aubergine into small cubes, sprinkle with 1 tsp paprika and place onto a separate baking tray with a drizzle of oil. Pop both trays into the oven for approximately 20 minutes until the pepper halves and aubergine cubes begin to soften.
  3. Whilst the peppers and aubergine are roasting, make the filling. Finely chop the onion and garlic. Add the chopped onion, paprika, salt and tomatoes to a saucepan with a drizzle of oil and cook down until the tomatoes have softened. Add the garlic and stir through.
  4. Finely dice the tempeh and add to the saucepan. Add the tomato purée and enough water to stop the sauce from drying out.
  5. Remove the aubergine from the oven and add both the aubergine and the spinach to the tomato and tempeh mixture and stir through until the spinach has wilted.
  6. To make the nut crumble, simply add the almonds, walnuts and a pinch of salt to a food processor and blitz until it forms a breadcrumb consistency.
  7. Spoon the tempeh mixture into the pre-cooked peppers and sprinkle over the nut crumble. Pop back into the oven to cook for around 15 minutes or until cooked through and the top is golden.
  8. Serve immediately with some herb and garlic roast potatoes or quinoa.

Recipe created by Nourish Flourish Nutrition
www.nourishflourishnutrition.co.uk/

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