TEMPEH-STUFFED POBLANO PEPPERS

SERVES 4 STUFFED PEPPERS

1 cup (235 ml) vegetable broth, divided

8 oz. (225 g) tempeh, chopped

1/2 cup (70 g) diced yellow onion

1 clove garlic, minced

1/2 cup (120 ml) tomato sauce

1/2 cup (50 g) chopped pecans

1 cup (40 g) baby spinach

1/2 cup (75 g) green peas

2 tbsp. (15 g) sliced green olives

1/4 to 1/2 tsp. salt

1/4 tsp. black pepper

4 poblano peppers, slit open lengthwise, stemmed, and hollowed

NUTRITIONAL VALUES

Calories: 258kcal
Fat: 15.9g (2.3g S.Fat)
Carbs: 18g
Protein: 15.8g
Sugar: 5.9g
Sodium: 548mg

METHOD

Preheat the grill to 350oF (180oC) or build a campfire with an indirect heat area over hot coals.

In a sauté pan, bring 1/2 cup (120 mL) vegetable broth to a simmer over medium heat. When the tempeh and yellow onions are soft, add them to the pan and cook for 3 to 5 minutes, or until the onions are mostly translucent. To the pan, add the remaining vegetable broth, garlic, tomato sauce, and pecans. Reduce the heat to medium- low, cover, and leave to simmer for 5 minutes.

Cook until the spinach, green peas, and olives have wilted, about 5 minutes. To taste, season with salt and pepper. Pack the tempeh mixture into the 4 peppers once all of the liquid has been absorbed.

Wrap each one in foil and grill for 15 minutes—5 minutes on each side of the pepper—or until the pepper is tender and has some grill marks.

Set the peppers aside for 3 minutes to cool before serving.

RECIPE NOTES

Stuff the peppers ahead of time and wrap them in foil to keep them warm. Refrigerated for 4 to 5 days before grilling.