Mexican Tempeh Stuffed Peppers, Avocado Salad

Ingredients: Makes 8 servings

2 tablespoons canola oil
3/4 cup chopped yellow onion
1-1/2 cups corn kernels
2-3 tablespoons diced jalapeno
2 tablespoons minced garlic
1 pound tempeh
2 cups canned crushed tomatoes, including liquid
1/2 cup low sodium vegetable broth
1-1/2 tablespoons chili powder
1/2 tablespoon ground cumin
1/4 cup chopped cilantro
1 teaspoon salt
1/4 teaspoon ground black pepper
8 green bell peppers
1 cup avocado salad

Directions:

1. Preheat oven to 350F. Prepare a sheet pan with cooking spray or parchment.
2. In a large sauté pan, heat oil over medium high heat. Add onion, corn, jalapeno, and garlic and cook until vegetables are softened, about 7 minutes.
3. Crumble tempeh or pulse in a food processor until it is in small pieces. Add crumbled tempeh, crushed tomatoes, vegetable broth, chili powder, cumin, cilantro, salt, and pepper to vegetables and stir until well-combined. Bring to a simmer and cook until thickened, about 20 minutes.
4. Cut the tops off the peppers and remove white membranes. Place upright on prepared sheet tray and fill each with 3/4 cup tempeh filling. Bake until heated through and peppers are softened, about 15 minutes.
5. Top each cooked pepper with 2 TBSP avocado salad before serving

Serving size:
1 pepper with avocado salad 

Nutritional Information: 
Nutrition Info (per serving): 250 calories, 13 g fat, 2.5 g saturated fat, 0 mg cholesterol, 435 mg sodium, 23 g carbohydrate, 5 g fiber, 7 g sugar, 15 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group