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Description
A hearty and flavorful dish featuring bell peppers stuffed with a savory tempeh sausage mixture, baked to perfection.
Ingredients
Scale
- 4 large bell peppers (any color)
- 8 oz tempeh, crumbled
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp fennel seeds
- 1/2 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1/2 cup tomato sauce
- 1/2 cup cooked quinoa
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds.
- Heat olive oil in a pan over medium heat.
- Add onion and garlic, sauté until soft.
- Add crumbled tempeh, paprika, fennel seeds, oregano, and red pepper flakes. Cook for 5 minutes.
- Stir in tomato sauce and quinoa. Season with salt and pepper.
- Stuff the peppers with the tempeh mixture.
- Place peppers in a baking dish and cover with foil.
- Bake for 30 minutes, then remove foil and bake for 10 more minutes.
Notes
- Use firm tempeh for best texture.
- Adjust red pepper flakes for desired spiciness.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 220
- Sugar: 6g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg