Stuffed Bell Pepper With Smoky Tempeh Chickpeas & Veggies

Stuffed Bell Pepper With Smoky Tempeh Chickpeas & Veggies

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Stuffed Bell Pepper With Smoky Tempeh Chickpeas & Veggies: A Flavorful & Healthy Delight

Looking for a vibrant and satisfying meal that’s both healthy and delicious? Look no further than these Stuffed Bell Peppers with Smoky Tempeh, Chickpeas, and Veggies! This recipe transforms ordinary bell peppers into a culinary adventure bursting with flavor and texture.

Imagine biting into a tender bell pepper, its sweetness complementing the smoky and savory filling. The combination of crumbled tempeh, hearty chickpeas, and an array of colorful vegetables creates a symphony of flavors that will tantalize your taste buds. Each bite is a delightful blend of smoky, earthy, and slightly sweet notes, making it a truly memorable culinary experience.

This dish isn’t just about taste; it’s also packed with nutritional benefits. Tempeh provides a great source of plant-based protein, while chickpeas offer fiber and essential minerals. The vegetables contribute vitamins and antioxidants, making this stuffed pepper a wholesome and nourishing meal. It’s a fantastic option for vegetarians, vegans, and anyone looking to incorporate more plant-based foods into their diet.

The smoky flavor is key to elevating this dish. Whether you achieve it through smoked paprika, liquid smoke, or grilling the peppers beforehand, the smoky undertones add depth and complexity to the overall flavor profile. This recipe is incredibly versatile, allowing you to customize it to your liking. Feel free to add your favorite vegetables, spices, or herbs to create a unique and personalized dish.

Stuffed Bell Peppers with Smoky Tempeh, Chickpeas, and Veggies are perfect for a weeknight dinner, a potluck gathering, or even a meal-prep option. They’re easy to prepare, visually appealing, and sure to impress your friends and family. So, ditch the ordinary and embrace this flavorful and healthy twist on a classic dish! Explore the endless possibilities of plant-based cooking and discover your new favorite stuffed pepper recipe today.

Ingredients

2 medium bell peppers, halved & seeds (any color)

Filling

1 tablespoon olive oil1⁄2 medium yellow onion, peeled & diced2 small garlic cloves, peeled & minced1 teaspoon sea salt1⁄2 teaspoon black pepper8 ounces tempeh, crumbled2 cups cooked & rinsed chickpeas1 cup grape tomatoes, quartered1 tablespoon smoked paprika1 tablespoon dried Italian seasonings

Tahini Sauce

1⁄3 cup Artisana Naturals Tahini1 tablespoon olive oil1 tablespoon raw apple cider vinegar1 tablespoon fresh lemon juiceZest from 1⁄2 medium fresh lemon1⁄2 teaspoon dried garlic powder1 teaspoon sea salt1⁄2 teaspoon black pepper

Directions

Preheat your oven to 375 F (190 C).Cut the tops off the bell peppers and remove the seeds and membranes. Rinse them and set aside.In a medium saucepan, combine the olive oil, diced onion, minced garlic, sea salt, and black pepper set to medium-low heat. Saute until the onions are translucent, about 5 minutes.Add the crumbled tempeh and quarters tomatoes, and season with smoked paprika and dried Italian seasonings. Stir well, and saute until everything is heated through and most of the liquids have evaporated.Turn off the stove’s heat, and stir in half of the minced parsley.Scoop the tempeh and chickpea mixture into each halved bell pepper so that each is firmly packed.Bake in the oven on a baking tray lined with parchment paper until the peppers are soft and have begun to brown, about 30 minutes.While the peppers are baking, prepare the Tahini Sauce by whisking all of the tahini sauce ingredients in a mixing bowl until very well-combined and creamy. If it is thicker than you prefer, simply add purified water to the sauce, one tablespoon at a time.When the peppers are done, remove from the oven, and let cool for a few minutes before serving with a dollop of Tahini Sauce and the remaining minced parsley.Serve between 6, and store any leftovers in the fridge for up to 5 days.Enjoy!