mexican Stuffed Peppers with citrus avocado cream

Recipes

27 Oct

Looking for a vibrant, plant-based dinner that feels like a fiesta on your plate? These Smoky Tempeh & Black Bean Stuffed Peppers are the ultimate crowd-pleaser! Packed with protein-rich tempeh, zesty rice, and warm Mexican spices, these tender baked peppers are topped off with a silky, citrusy 2-ingredient avocado cream. They are easy to make, naturally gluten-free, and perfect for both busy weeknights and meal prep!
Let’s get cooking!

Servings: 1

Macros

807 kcal, protein 43g, carbs 90g, fat 25g

Ingredients

3 large bell peppers
1/2 red onion, finely chopped
100g tempeh
1 tsp smoked paprika
1 tsp garlic granules or powder
1/4 tsp chilli powder
1 tsp oregano
1/2 tsp cumin powder
salt and pepper to taste
1/2 can black beans, drained and rinsed (120g)
50g rice (dry weight) or 1/2 pack microwave rice
70g salsa
1 tbsp nutritional yeast
Juice of 1/2 lime

Avocado cream

1/2 large avocado
Juice of 1/2 lime

Instructions

Cook the rice (if you're not using a microwave version).
Preheat the oven to 200 degrees Celsius / 400 degrees Fahrenheight.
Cut the tops off the peppers and remove any seeds. Place in a shallow baking dish with 1 inch of water. Cover with foil and bake for 20 minutes.
Add onions to a pan and steam-fry until translucent. Let any excess water evaporate towards the end of cooking.
Grate the tempeh and add to onions. Cook for two minutes.
Stir in the paprika, garlic, chilli, oregano and cumin. Stir continuously and cook for a further minute.
Remove from heat and add cooked rice, black beans, salsa, nutritional yeast, and lime juice.
Remove the peppers from the oven and fill with the mixture. Cover in foil and cook for 20 more minutes.
With a fork, mash the avocado and then stir in the lime juice. Add a very small touch of water to make it a creamy consistency.
Remove the peppers from the oven, top with avocado cream, and serve.

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