2 medium bell peppers, halved & seeds (any color)<\/p>\n
1 tablespoon olive oil
\n1\u20442 medium yellow onion, peeled & diced
\n2 small garlic cloves, peeled & minced
\n1 teaspoon sea salt
\n1\u20442 teaspoon black pepper
\n8 ounces tempeh, crumbled
\n2 cups cooked & rinsed chickpeas
\n1 cup grape tomatoes, quartered
\n1 tablespoon smoked paprika
\n1 tablespoon dried Italian seasonings<\/p>\n
1\u20443 cup Artisana Naturals Tahini
\n1 tablespoon olive oil
\n1 tablespoon raw apple cider vinegar
\n1 tablespoon fresh lemon juice
\nZest from 1\u20442 medium fresh lemon
\n1\u20442 teaspoon dried garlic powder
\n1 teaspoon sea salt
\n1\u20442 teaspoon black pepper<\/p>\n
Preheat your oven to 375 F (190 C).
\nCut the tops off the bell peppers and remove the seeds and membranes. Rinse them and set aside.
\nIn 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.
\nAdd 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.
\nTurn off the stove\u2019s heat, and stir in half of the minced parsley.
\nScoop the tempeh and chickpea mixture into each halved bell pepper so that each is firmly packed.
\nBake in the oven on a baking tray lined with parchment paper until the peppers are soft and have begun to brown, about 30 minutes.
\nWhile 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.
\nWhen 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.
\nServe between 6, and store any leftovers in the fridge for up to 5 days.
\nEnjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients 2 medium bell peppers, halved & seeds (any color) Filling 1 tablespoon olive oil 1\u20442 medium yellow onion, peeled & diced 2 small garlic cloves, peeled & minced 1 teaspoon sea salt 1\u20442 teaspoon black pepper 8 ounces tempeh, crumbled 2 cups cooked & rinsed chickpeas 1 cup grape tomatoes, quartered 1 tablespoon smoked…<\/span><\/p>\n","protected":false},"author":7,"featured_media":25933,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[104,7,21],"tags":[],"class_list":["post-25932","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chickpea","category-main-dishes","category-tempeh"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/25932","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=25932"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/25932\/revisions"}],"predecessor-version":[{"id":25941,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/25932\/revisions\/25941"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/25933"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=25932"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=25932"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=25932"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}