Mexican Tempeh Stuffed Peppers, Avocado Salad
If you've never tried tempeh before, this is a great starter recipe. In our recipe for Mexican Tempeh Stuffed Peppers, we crumble the tempeh to mimic the texture of ground beef, then saute it with aromatics like jalapeno, garlic, and onion. Plenty of spices give our ground tempeh that south-of-the-border flavor and that heat pairs perfectly with that refreshingly cool avocado salad on top.
For more plant-based twists on classic dishes, try our recipe for Black Bean, Chipotle Cauliflower, Avocado Tacos and stay tuned for Lentil Sloppy Joe Sweet Potatoes.
Avocado Salad
Serving size: 1/4 cup | Makes ~2 cups
Ingredients
| 1 cup diced avocado |
| 1/2 cup thinly sliced red onion |
| 3/4 cup fresh diced tomatoes |
| 1-1/2 tablespoons chopped cilantro |
| 1 tablespoon olive oil |
| 1/8 teaspoon salt |
| Ground black pepper, to taste |
| 1-1/2 tablespoons fresh lime juice |
Instructions
Combine all ingredients in a bowl and mix gently.
Nutrition info per serving: 60 calories, 5 g fat, <1 g saturated fat, 0 mg cholesterol, 45 mg sodium, 3 g carbohydrate, 1.5 g fiber, 1 g sugar, 0.5 g protein
Mexican Tempeh Stuffed Peppers, Avocado Salad
If you've never tried tempeh before, this is a great starter recipe. Plenty of spices give our ground tempeh that south-of-the-border flavor and that heat pairs perfectly with that refreshingly cool avocado salad on top.
Serving size: 1 peppers | Makes 10 servings
Ingredients
| 2 tablespoons canola oil |
| 3/4 cup chopped yellow onion |
| 1-1/2 cups corn kernels |
| 2-3 tablespoons diced jalapeno |
| 2 tablespoons minced garlic |
| 1 pound tempeh |
| 2 cups canned crushed tomatoes, including liquid |
| 1/2 cup low sodium vegetable broth |
| 1-1/2 tablespoons chili powder |
| 1/2 tablespoon ground cumin |
| 1/4 cup chopped cilantro |
| 1 teaspoon salt |
| 1/4 teaspoon ground black pepper |
| 8 green bell peppers |
| 1 cup avocado salad (recipe above) |
Instructions
- Preheat oven to 350F. Prepare a sheet pan with cooking spray or parchment.
- In a large sauté pan, heat oil over medium high heat. Add onion, corn, jalapeno, and garlic and cook until vegetables are softened, about 7 minutes.
- Crumble tempeh or pulse in a food processor until it is in small pieces. Add crumbled tempeh, crushed tomatoes, vegetable broth, chili powder, cumin, cilantro, salt, and pepper to vegetables and stir until well-combined. Bring to a simmer and cook until thickened, about 20 minutes.
- Cut the tops off the peppers and remove white membranes. Place upright on prepared sheet tray and fill each with 3/4 cup tempeh filling. Bake until heated through and peppers are softened, about 15 minutse.
- Top each cooked pepper with 2 TBSP avocado salad before serving.
Nutrition info per 1 serving: 250 calories, 13 g fat, 2.5 g saturated fat, 0 mg cholesterol, 435 mg sodium, 23 g carbohydrate, 5 g fiber, 7 g sugar, 15 g protein
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