Tempeh, Quinoa & Edamame Stuffed Peppers

2 servings | 45 minutes

Ingredients

•   85 grams Quinoa (dry)

• 10 millimeters Extra Virgin Olive Oil

• 227 grams Tempeh (smoked, finely crumbled)

• 78 grams Frozen Edamame (shelled, thawed)

• 57 grams Cashew Cream Cheese 

• 3 grams Garlic Powder

  Sea Salt & Black Pepper (to taste)

• 15 grams Parsley (chopped)

• 2 Orange Bell Pepper (large, tops and seeds removed)

Directions

1. Preheat the oven to 350°F (175°C).

2. Cook the quinoa according to the package directions.

3. Heat the oil in a pan over medium heat. Add the crumbled tempeh and cook for five to seven minutes, until starting to brown.

4. In a large bowl, combine the cooked quinoa, tempeh, edamame, cashew cream

   cheese, garlic powder, sea salt, black pepper, and parsley. Mix well to combine.

5. Scoop the mixture into the peppers, packing them tightly until all of it is used up.

6. Place on a baking sheet and bake in the oven for 25 minutes, or until the peppers have softened. Enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to four days.

Serving Size: One serving is equal to one stuffed pepper.

More Flavour: Use garlic or onion cashew cream cheese.

No Cashew cream cheese - Use vegan cheese shreds or nutritional yeast instead