TEMPEH CHICKPEA STUFFED MINI PEPPERS
SERVES 6 PORTIONS
12 ounces multi-coloured sweet mini peppers
2 15-ounce cans chickpeas, drained and rinsed
3⁄4 cup tempeh, chopped
1⁄2 cup dairy-free mayonnaise
1⁄4 cup cider vinegar
1 tsp ground mustard
3 scallions, thinly sliced
1 tsp salt
1⁄4 tsp cayenne pepper
NUTRITIONAL VALUES
Calories: 156kcal
Fat: 8.5g (5.4g S.Fat)
Carbs: 20.2g
Protein: 2.1g
Sugar: 17g
Sodium: 31mg
METHOD
Remove the peppers' stem ends. Cut the cucumber in half lengthwise. Remove any seeds that may be present. Place aside.
In a food processor, combine the remaining ingredients. Four or five pulses are sufficient. The chickpeas should be large and chunky. Remove the blade and stir to ensure that the mixture is thoroughly blended.
Fill each pepper half way with 2 tbsp of the chickpea mixture. To serve, place on a plate.
In a food processor, combine the remaining ingredients. Four or five pulses are sufficient. The chickpeas should be large and chunky. Remove the blade and stir to ensure that the mixture is thoroughly blended.
Fill each pepper half way with 2 tbsp of the chickpea mixture. To serve, place on a plate.
