Tempeh and Lentil Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 231.1
- Total Fat: 6.3 g
- Cholesterol: 7.5 mg
- Sodium: 112.1 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 10.8 g
- Protein: 14.8 g
View full nutritional breakdown of Tempeh and Lentil Stuffed Peppers calories by ingredient
Introduction
Simple baked stuffed peppers filled with brow rice, lentils, and cubes of tempeh, held together with shallots, diced peppers, and cheese Simple baked stuffed peppers filled with brow rice, lentils, and cubes of tempeh, held together with shallots, diced peppers, and cheeseNumber of Servings: 4
Ingredients
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1 1tsp Olive Oil
3 tbsp chopped Shallots
0.50 pepper, large (3-3/4" long, 3" dia) Yellow Peppers (bell peppers)
56 gram(s) Rice, brown (raw / uncooked / dry) [ 1oz = 28g]
80 gram(s) Lightlife Organic Soy Tempeh
64 gram(s) Lentils, dry (1/4 cup ~ 35g)
2 oz Cheese, Mozarella, Low Moist/Part Skim (Lucerne)
4 cup, chopped Peppers, sweet, red, fresh
Directions
1. Cook rice until done, about half an hour.
2. In the meantime sauté shallots and about half a cup of diced bell peppers in olive oil. Swap pickled banana pepper strips and/or jalapeños for some of the diced peppers.
3. Cube and steam tempeh. Add tempeh to vegetables.
4. Cook lentils until done, about 15-20 minutes.
5. Cut and clean 3 medium bell peppers (yellow, orange, red)
6. Combine filling and 1 oz of the cheese to serve as a binder. In addition use a tablespoon or two of salsa or taco sauce. Portion amongst the three peppers.
7. Place in a shallow baking dish or individual ramekins, cover with foil, and bake at 350F for about 30 minutes. Remove foil, sprinkle with remaining cheese, and broil until brown.
Serving Size: 3 peppers
2. In the meantime sauté shallots and about half a cup of diced bell peppers in olive oil. Swap pickled banana pepper strips and/or jalapeños for some of the diced peppers.
3. Cube and steam tempeh. Add tempeh to vegetables.
4. Cook lentils until done, about 15-20 minutes.
5. Cut and clean 3 medium bell peppers (yellow, orange, red)
6. Combine filling and 1 oz of the cheese to serve as a binder. In addition use a tablespoon or two of salsa or taco sauce. Portion amongst the three peppers.
7. Place in a shallow baking dish or individual ramekins, cover with foil, and bake at 350F for about 30 minutes. Remove foil, sprinkle with remaining cheese, and broil until brown.
Serving Size: 3 peppers
