Southwestern tempeh & quinoa stuffed peppers

These tempeh & quinoa stuffed peppers are a complete meal! This is a southwestern spin on stuffed peppers with sauteed onions, fire roasted tomatoes, cumin, smoked paprika, pan roasted white beans and fresh herbs. Each pepper is 132 calories, 7 grams of complete plant protein, 15 grams net carbs, with 5 grams of fiber.
It is a little labor intensive, but so worthwhile, yields 11 delicious stuffed peppers with incredible flavor and nutrition.

For stuffing:
8 oz package of tempeh
1 large red onion chopped finely, 2 heaping cups
1/2 cup dry quinoa
1 cup broth
1/4 tsp turmeric
1/4 tsp salt
1 can fire roasted tomatoes
1 x 15 oz can beans of choice, rinsed and drained
1 tsp cumin powder
1 tsp chili powder
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/2 tbsp oil
1 tsp soy sauce
1/2 cup chopped fresh herbs (I recommend cilantro or parsley)
optional: 1 – 2 tbsp chipotle peppers in adobo sauce

For peppers:
6 bell peppers
1/4 tsp salt
cooking oil spray

View the full recipe at Pure Foods Blog →