• Skip to primary navigation
  • Skip to main content
  • Skip to footer
  • Home
  • Recipes
    • Meal Plans
  • Wellness
  • Sustainability
  • Teaching Kitchen
  • News
  • Meet The Team
  • Ask our Chefs & RDs

we eat. live. do. well logo

  • Instagram
  • LinkedIn

June 22, 2023 <600 calories/serving

Mexican Tempeh Stuffed Peppers with Avocado Salad

Print Recipe Pin Recipe Save Recipe Go to My Collections
Prep Time: 40 minutes minutes
Cook Time: 15 minutes minutes
Course: Appetizer, Main Course
Servings: 8 (click to scale)

Ingredients

Avocado Salad

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

Pepper Filling

  • 1/4 cup canola oil
  • 1 each yellow onion chopped fine
  • 1 cup fresh corn kernels
  • 1 each 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 crushed tomatoes 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 pepper
  • 6 sprays cooking spray
Get Recipe Ingredients

Click the button to go to Instacart where we have prepared a cart with all the ingredients you’ll need! As a bonus, we will receive a small portion of any sales to support our mission of wellness and sustainability.

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.

Chef Tips

Recipe originally featured on Flik blog. 

Nutrition

Calories: 250kcal | Carbohydrates: 20g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 425mg | Fiber: 5g
Tried this recipe?Mention @We.Eat.Live.Do.Well or tag #WeEatLiveDoWell!
Share This

Categories: <600 calories/serving

Previous Post: « 5 ways to use mango
Next Post: Benefits of Family Meals »

Footer

                                                                                                                                                                                                                                     
         
  • Recipes
  •  
  • Wellness
  •  
  • Sustainability
  •  
  • News
  •  
  • Meet The Team
  •  
  • Ask our Chefs & RDs
  •  
  • Contact Us
  •   
  • Terms of Use
  •   
  • Privacy Policy
  •  
  • Privacy Request
  •  
  • Code of Business Conduct
  •  

Copyright © 2025 we eat. live. do. well. Compass Group. All Rights Reserved.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required