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Tempeh and Walnut Stuffed Bell Peppers
Tempeh and Walnut Stuffed Bell Peppers

Tempeh and Walnut Stuffed Bell Peppers
A nutritious and protein-rich dinner featuring tempeh, walnuts, and vibrant bell peppers.
Tempeh and Walnut Stuffed Bell Peppers
Ingredients:
1
Servings
  • 100
    g
     tempeh
  • 30
    g
     walnut
  • 2
    item
     bell pepper
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 15
    ml
     olive oil
  • 30
    g
     tomato paste
  • 10
    g
     parsley
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Tempeh and Walnut Stuffed Bell Peppers
Instructions:
  1. Preheat oven to 180°C.
  2. Cut the tops off the bell peppers and remove seeds.
  3. Finely chop onion and garlic.
  4. In a pan, heat olive oil over medium heat.
  5. Add onion and garlic, sauté for about 5 minutes until soft.
  6. Crumble tempeh into the pan, cook for another 5 minutes.
  7. Stir in tomato paste, walnuts, and parsley, cook for another minute.
  8. Stuff the bell peppers with the tempeh mixture.
  9. Place stuffed peppers in a baking dish and bake for about 30 minutes.
  10. Serve warm.
Nutrition Per Serving 600 g Per 100g
Energy 687.1 kcal 115 kcal
Protein 29.7 g 5.0 g
Fibre 16.9 g 2.8 g
Salt 0.1 g 0.0 g
Sugar 21.9 g 3.7 g
Carbohydrates 49.7 g 8.3 g
Fat 45.8 g 7.6 g
  • 100
    g
     tempeh
  • 30
    g
     walnut
  • 2
    item
     bell pepper
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 15
    ml
     olive oil
  • 30
    g
     tomato paste
  • 10
    g
     parsley
1
Servings
0

Preheat oven to 180°C.

Cut the tops off the bell peppers and remove seeds.

Finely chop onion and garlic.

In a pan, heat olive oil over medium heat.

Add onion and garlic, sauté for about 5 minutes until soft.

Crumble tempeh into the pan, cook for another 5 minutes.

Stir in tomato paste, walnuts, and parsley, cook for another minute.

Stuff the bell peppers with the tempeh mixture.

Place stuffed peppers in a baking dish and bake for about 30 minutes.

Serve warm.

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