Tempeh is my current favorite post-workout dinner.
Especially after another intense 3 mile run pushing my pace and incline. I’m usually craving protein and and something hearty after a serious sweat session. But not something hot in our extreme, triple-digit heat this week! Tonight I decided to use tempeh in a quick, semi-raw stuffed pepper recipe to use up red bell peppers I’ve been neglecting in the fridge for a week.
Tempeh Stuffed Pepper
- 2 Red, orange, or yellow bell peppers
- 1 8 oz. package of tempeh, chopped
- 4 medium tomatoes, chopped
- 1 Tbsp. of vegan worcestershire sauce
- 1 clove of garlic, minced
- 1/4 tsp. onion powder
- 1 tsp. of Italian seasoning or your favorite seasoning blend
Slice the tops off the peppers and remove the seeds. Place the rest of the ingredients into a food processor and pulse to a blended, but slightly chunky texture. Stuff peppers with the mixture and serve. Makes two servings.
I left the texture of the tempeh filling slightly chunky for a heartier and nutty consistency.
The dish was very simple and fast, coming together in minutes – perfect after a draining day.
I’ve never been a huge fan of traditional stuffed pepper recipes because they seemed so labor intensive with multiple cooking stages and the peppers usually wilted to mush after cooking. But the crisp, sweet, and raw red peppers hold their shape nicely. And the filling had a sweet and savory marinara-like taste with nutty hints of sweetness, very refreshing.
And we had a dinner guest tonight, Shadow jumped up on the table and decided for whatever reason he was obsessed with what were were eating.
Well mainly hubby sniffing and trying to paw the plate.
And sneak in a little affection.