tempeh bolognese stuffed peppers

Name: tempeh bolognese stuffed peppers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 package (8 ounces) tempeh; − 1 tablespoon canola oil or grapeseed oil; − 1 medium yellow onion, chopped; − 1 large carrot, chopped into 1/2 inch pieces; − 1/4 teaspoon salt; − 2 cups chopped cremini mushrooms; − 2 garlic cloves, minced; − 2 teaspoons dried oregano or thyme; − 1/2 teaspoon cumin powder; − 1/2 teaspoon dried chili flakes; − 1/2 teaspoon black pepper; − 1 cup red wine; − 1 1/2 cups marinara sauce; − 2 tablespoons balsamic vinegar; − 4 large red bell peppers; − 1/3 cup grated parmesan

7 steps

Prep:20minCook:35min

Updated at: Fri, 27 Sep 2024 18:51:52 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories339.7 kcal (17%)

Total Fat13.5 g (19%)

Carbs29.4 g (11%)

Sugars15.2 g (17%)

Protein18.7 g (37%)

Sodium685.6 mg (34%)

Fiber6.4 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 x 8 ouncestempeh

1 tablespooncanola oil

large, chopped into 1/2 inch pieces

¼ teaspoonsalt

2 cupscremini mushrooms

chopped

2garlic cloves

minced

2 teaspoonsdried oregano

or thyme

½ teaspooncumin powder

½ teaspoondried chili flakes

½ teaspoonblack pepper

1 cupred wine

1 ½ cupsmarinara sauce

2 tablespoonsbalsamic vinegar

4red bell peppers

large

⅓ cupparmesan

grated

Instructions

Step 1

Crumble the tempeh with the large holes of a box grater. Or, finely chop with a knife.

tempeh8 ounces

Step 2

Heat the oil in a medium saucepan over medium heat. Add the onion, carrot, and salt. Heat for 5 minutes, stirring occasionally.

canola oil1 tablespoon

Step 3

Add the tempeh to the pan and heat for 5 minutes, stirring occasionally.

Step 4

Place the mushrooms and garlic in the pan. Heat for 3 minutes. Stir in the oregano or thyme, cumin, chili flakes, and black pepper. Heat for 30 seconds.

Step 5

Place the wine in the pan and simmer for 3 minutes, scraping up any brown bits from the bottom of the pan. Stir in the marinara sauce and simmer for 15 minutes. Stir in the balsamic vinegar.

Step 6

Halve each pepper lengthwise, from stem to base, removing white veins and seeds. Place the peppers in a microwave-safe dish, cut sides up. Cover with a paper towel and microwave on high power for 5 minutes or until tender.

Step 7

To serve, stuff each pepper half with tempeh bolognese and garnish with parmesan, if using.