Pepper Boats with Tempeh and Olive-Almond Relish

• 55 g red bell pepper, seeds and stem removed — Raw red bell pepper
• 90 g plain soy tempeh made without grain or sauce — Plain soy tempeh
• 20 g roasted unsalted almonds — Roasted unsalted almonds
• 20 g drained pitted black olives — Pitted black olives
• 5 g fresh flat-leaf parsley — Fresh flat-leaf parsley
• 5 g fresh lemon juice — Fresh lemon juice
• 4 g extra-virgin olive oil — Extra-virgin olive oil
• 0.2 g fine salt — Fine salt

Method

1. 1Prepare the pepper boatsWash and dry the pepper. Cut the measured 55 g into three broad lengthwise wedges with their natural curves facing upward.Look for: Each wedge forms a shallow cup and stands without rocking excessively.Safety: Cut on a stable board and remove all seeds and tough stem fragments.
2. 2Crumble the tempehBreak the tempeh into pea-sized crumbles with clean hands or a fork. Separate compact pieces so they will brown evenly.Look for: The pieces are roughly 5 to 8 mm across with no large chunks.Safety: Use plain soy tempeh without wheat, grain, sweeteners, or sauce; follow any longer package cooking requirement.
3. 3Brown the tempehHeat all 4 g olive oil in a nonstick skillet over medium for 1 minute. Add the tempeh and fine salt; cook for 7 to 9 minutes, stirring every 2 minutes, until browned and steaming hot throughout.10 min · 165°FLook for: The crumbles have golden edges and reach 165°F (74°C) in their center.Safety: Check the thickest pieces with a clean thermometer and reduce heat if the edges scorch.
4. 4Chop the olive-almond relishWhile the tempeh cooks, coarsely chop the almonds and drained olives. Finely chop the washed parsley and mix all three with the lemon juice in a small bowl.Look for: The relish has distinct nut and olive pieces lightly moistened with lemon.Safety: Check that every olive is pitted before chopping.
5. 5Cool and combine the fillingTake the tempeh off the heat and let it stand for 3 minutes, then fold it into the complete olive-almond relish.3 minLook for: The filling is warm rather than sizzling, so the parsley stays green.Safety: Use a clean mixing spoon and do not leave the cooked filling out beyond the serving window.
6. 6Fill the pepper boatsDivide the warm filling among all three pepper wedges. Serve any filling that does not sit securely in the wedges in a small mound beside them.Look for: The pepper remains crisp and every piece of tempeh and relish is included in the serving.Safety: Serve promptly or refrigerate the components within 2 hours.