Plenty of spices give this ground tempeh so much flavor and heat that pairs perfectly with refreshingly cool avocado salad on top.
Course Appetizer, Main Course
Prep Time 40 minutesminutes
Cook Time 15 minutesminutes
Servings 8(click to scale)
Calories 250kcal
Ingredients
Avocado Salad
1each fresh avocadodiced
1/4cupred onionjulienne sliced
1eachfresh tomatosliced
1Tbspfresh cilantrochopped
2tspolive oil
1/8tspkosher salt
1/8tspground black pepper
2tsplime juicefresh pressed
Pepper Filling
1/4cupcanola oil
1eachyellow onionchopped fine
1cupfresh corn kernels
1eachfresh jalapeno pepperdiced
2Tbspfresh garlicpeeled and minced
1/4cup fresh cilantrochopped
1lb.tempeh
1/2cuplow sodium vegetable broth
2cupscanned crushed tomatoesincluding liquid
1Tbspchili pwder
1 1/2tspground cumin
1tspkosher salt
1/4tsp ground black pepper
8eachgreen bell peppers
6sprayscooking oil spray
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.