Stuffed Bell Peppers with Tempeh and Quinoa
Colorful bell peppers stuffed with a savory tempeh and quinoa filling, creating a protein-rich, low-calorie meal that's quick and satisfying.
10 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
30g protein
45g carbs
10g fat
Ingredients
For 4 servings
- 4 bell pepper
- 400 g tempeh
- 1 cup quinoa
- 1 tbsp olive oil
- 1 onion
- 2 clove garlic
- 2 tbsp tomato paste
- 1 tsp cumin
- 1 tsp paprika
- salt — to taste
- black pepper — to taste
- 2 cups water
- 2 tbsp parsley
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Cut the tops off the bell peppers and remove the seeds.
- 3
Place the peppers in a baking dish and bake for 10 minutes to soften.
- 4
While the peppers are baking, dice the onion and mince the garlic.
- 5
In a skillet, heat olive oil over medium heat and sauté the onion for 2-3 minutes until translucent.
- 6
Add garlic, crumbled tempeh, cumin, and paprika; cook for another 3-4 minutes.
- 7
Stir in the quinoa, tomato paste, water, salt, and black pepper. Bring to a simmer and cook until quinoa is tender, about 10 minutes.
- 8
Remove from heat and mix in chopped parsley.
- 9
Stuff each pepper with the tempeh and quinoa mixture.
- 10
Return to the oven and bake for another 5-7 minutes until heated through.
- 11
Serve warm.
Cook it this week.
NeatEat plans Stuffed Bell Peppers with Tempeh and Quinoa — and the rest of your week — around your budget, groceries included.