Tempeh and quinoa stuffed peppers

Name: Tempeh and quinoa stuffed peppers
Total time: 45 min
Yield: 1 servings
Ingredients: 120 g Tempeh; 120 g Quinoa; 160 g Paprika; 80 g Crushed tomatoes; 10 g Garlic-infused oil; 2 g Smoked paprika; 8 g Fresh parsley

Dinner maintain vegan gluten-free

45 min

Medium

Servings 0

Nutrition (Per serving)

0Calories

0 gProtein

0 gCarbohydrate

0 gFat

0 gFibre

Total for 0: 0 Calories . 0 g Protein

Ingredients

Instructions

Heat the oven to 200 C. Fry the crumbled tempeh in the garlic-infused oil 5 minutes until golden.
Stir in the cooked quinoa, crushed tomatoes and smoked paprika and warm through.
Spoon the filling into the pepper halves and place in a baking dish.
Bake 20-22 minutes until the peppers are soft, then scatter the parsley over the top and serve.

Nutrition facts

Per serving

Energy0 Calories

Fat0 g

Carbohydrate0 g

of which sugars0 g

Fibre0 g

Protein0 g

Salt0 g

Potassium0 mg

Calcium0 mg

Iron0 mg

Magnesium0 mg

Zinc0 mg

Vitamin C0 mg

Vitamin D0 µg

Vitamin B120 µg

Folate0 µg

A plant-only diet needs a reliable B12 source and often added vitamin D.

Nutrition values are approximate and depend on exact ingredients and portions. General wellness information, not medical or dietary advice. Check allergens against the products you use.