April 18, 2012

Quinoa & Sweet Potato Stuffed Peppers

Now that we broke the tempeh seal, I'm dying to use it in everything!  It absorbs whatever spices or sauces you decide to use, giving me thousands of ideas.  So of course, I decided to add it to this stuffed pepper recipe and pair it with some garlic (which is by far my personal favorite as noted earlier).

And boy did that work out really well.

I threw in a few more of my favorite veggies, spices, some chopped tempeh, and of course the super food, quinoa.  Then, we shoved it all into some peppers and called it day. Who knew I could be so creative in the kitchen?

This recipe was full of color and flavor, health and pure vegan goodness.  AND it was super easy!

If you expect kids to eat this, leave out the cayenne.  I'm making this again next week without the cayenne to see how it fairs with the 6 and under crowd.

Now what else can I shove tempeh in?

Love & Kale,


Quinoa & Sweet Potato Stuffed Peppers
The nuttiness of the quinoa is a great balance to the soft texture of the peppers and sweet potatoes.  The cayenne pepper and cumin add a spicy, smoky flavor to the sweet potatoes and peppers.  We added chopped up tempeh to the onion and garlic mixture, as a sort of "mock sausage."  It gives the filling the perfect texture, without adding any badness and lots of goodness.  If you want to tone down the spiciness for kids, use less cayenne or omit altogether.  If you want to kick it up even more, use poblano peppers!
Serves:  3-4

Print here.

  • 1 large sweet potato, diced into 1/4 inch cubes
  • 1/4 tsp salt
  • 2 tsp cumin, divided
  • 1/2 tsp cayenne, divided
  • 3 peppers, stemmed, seeded and sliced lengthwise (bell peppers or poblano peppers for more spiciness!)
  • 1 cup quinoa
  • 4 oz tempeh, chopped into bite-sized pieces (or half an 8-oz package) 
  • 1/2 large onion, diced
  • 4 garlic cloves, minced
  • Cooking spray or a little olive oil
  • Daiya cheddar cheese (optional)
  1. Preheat the oven to 400.  Toss the sweet potato cubes with just a touch of oil or cooking spray, the salt, 1 tsp of cumin and 1/4 tsp of cayenne.  Roast on a baking sheet for about 15-20 minutes, until browned on edges.
  2. Meanwhile, bring 1 1/2 cups water to a boil and add the quinoa.  Reduce heat to low, cover, and cook for 15 minutes, until it's tender and water is absorbed.
  3. Heat a large skillet with some veggie broth or water over medium heat, and add the onion, garlic, tempeh.  Season with salt, the remaining 1 tsp cumin, and 1/4 tsp cayenne.  Adjust seasoning as needed.  Cook about 8 minutes, adding more broth/water as needed, until onion is tender.  Stir in the quinoa and sweet potatoes. 
  4. Line your peppers on a baking sheet and spray with a little cooking spray or oil, and season with salt and pepper.  Stuff each half with the quinoa mixture, and top with the cheese (if using).  Bake for 30 minutes, until the peppers are tender.

Dice your potatoes and roast them 

Meanwhile, cook your quinoa

Meanwhile, dice your onions, garlic, and tempeh

Saute onions, garlic, and tempeh with spices and broth or water

All done sauteing!

Quinoa is done and fluffy

Add quinoa to tempeh mixture - like a ninja

Add your potatoes and combine.

Slice your peppers in half

Line then up and spritz them with some oil - aren't they GORGEOUS!?

Stuff those peppers!!

Finished product - stuffed pepper deliciousness.

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