Tempeh Walnut Stuffed Bell Peppers

• 140 g (140 g plain soy tempeh, crumbled into pea-size pieces) — Plain soy tempeh
• 20 g (about 3 tbsp raw walnuts, finely chopped) — Raw English walnuts
• 150 g (1 large red bell pepper, halved lengthwise and seeded) — Raw red bell pepper
• 40 g (about 1/4 small yellow onion, finely diced) — Raw yellow onion
• 60 g (1/4 cup no-salt-added canned tomatoes) — No-salt-added canned tomatoes
• 8 g (2 tsp extra-virgin olive oil) — Extra-virgin olive oil
• 4 g (1 large garlic clove, finely minced) — Raw garlic
• 0.7 g (1/2 tsp dried oregano) — Dried oregano leaves
• 1.5 g (3/4 tsp smoked paprika) — Smoked paprika
• 0.4 g (scant 1/8 tsp fine salt) — Fine salt
• 6 g (about 1/4 cup parsley leaves, chopped) — Fresh flat-leaf parsley

Method

1. 1Heat the ovenPreheat the oven to 400°F (204°C) and line a small sheet pan.5 min · 400°FLook for: The oven is fully heated and the pan is ready before the peppers enter.Safety: Keep the hot sheet pan on a stable heat-safe surface.
2. 2Start the pepper halvesHalve the red bell pepper lengthwise, remove the stem membranes and seeds, brush the cut surfaces with 2 g olive oil, and roast cut-side down for 8 minutes.8 min · 400°FLook for: The pepper skin begins to blister while the halves remain sturdy enough to fill.Safety: Open the oven away from escaping heat and use oven mitts.
3. 3Prepare the tempeh and walnutsCrumble the tempeh into pea-size pieces, finely chop the walnuts, dice the onion, mince the garlic, and chop the parsley.3 minLook for: The tempeh and walnuts form separate even crumbs and the onion, garlic, and parsley are ready to cook.Safety: For the gluten-aware version, verify the tempeh is explicitly labeled gluten-free and contains no wheat or added grain.
4. 4Brown the tempeh fillingHeat the final 6 g olive oil in a skillet over medium. Add the onion for 2 minutes, then add tempeh, walnuts, and garlic and cook for 4 minutes, stirring every minute.6 minLook for: Tempeh and walnuts have browned edges, the onion is translucent, and the garlic is fragrant.Safety: Keep the nut-tempeh mixture moving so the walnuts do not scorch.
5. 5Season the fillingStir the canned tomatoes, oregano, smoked paprika, and fine salt into the tempeh-walnut mixture and cook for 3 minutes. Turn off the heat and fold in the parsley.3 minLook for: The tomatoes coat the crumble without loose liquid and the parsley remains bright.Safety: Avoid inhaling paprika when adding it to the hot skillet.
6. 6Fill, bake, and serveTurn the pepper halves cut-side up, divide all tempeh-walnut filling between them, bake for 10 minutes, verify the centers reach 165°F, rest for 3 minutes, and serve both halves.13 min · 165°FLook for: The peppers are tender but intact, the filling is steaming, and no crumble remains in the skillet.Safety: Use oven mitts, verify 165°F in the center of each half, and refrigerate leftovers within 2 hours.