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Prep Time: 40

Cook Time: 15

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

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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

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