Mediterranean Tempeh Stuffed Peppers

When it comes to dinners, quick and easy is my motto especially when you have a family and work to juggle.

Veggie dishes always play a centre stage in our house with their amazing rich content of phytonutrients that can help to support our health and well-being.

This stuffed pepper recipe is something i had been thinking of for a while, but trust me when I say ….you need to make it!

Bursting with Mediterranean flavours, rich protein and nutrient dense veggies, it really is a great wholesome family meal.

I paired ours with some herb and garlic oil roast potatoes which worked beautifully.

Processed with Focos

Mediterranean Tempeh Stuffed Peppers

4 large peppers

1 block of plant power tempeh

1 small aubergine

200g baby’s plum tomatoes

1 onion

2 garlic cloves

3 tsp paprika

1 tbsp tomato puree

Large handful of spinach

Nut crumble

Walnuts and almonds

Begin by cutting the peppers in half and placing them into a large baking pan and drizzle with oil and pop into a pre heated over for approx 20 minutes until they begin the soften

Cut the aubergine into small cubes and sprinkle with 1 tsp paprika and pop into the oven to cook until softened

in a pan add the chopped onion, paprika, salt and tomatoes and cook down until the tomatoes have softened, add the garlic and stir through.

Add the finely chopped tempeh and cook through

Add the tomato purée and enough water to stop the sauce from drying out.

Add the aubergine and the spinach and stir through until the spinach has wilted

To make the nut crumble, simply add a handfulof almonds and walnuts and salt to a food processor and blitz until it forms a breadcrumb consistency

Spoon the tempeh sauce into the pre cooked peppers and sprinkle over a nut crumble

Pop back into the oven to cook for around 15 minutes or until cooked through and the top is golden

serve immediately with some herb and garlic roast potatoes or quinoa

You can also make this with lentils which will give it a big dose of protein