Stuffed Peppers With Tempeh

Ingredients for 4 persons

Ingredients for the tempeh 'marinade'

·         395 grams tempeh (one package)

·         200 grams tomato paste

·         5 tsp salt

·         2 tsp pepper

·         4 tsp cumin powder

·         4 tsp paprika powder

·         2 tsp garlic powder

·         Optionally 0.5 tsp cayenne or chili powder

Ingredients for the stuffed peppers

·         6 bell peppers

·         220 grams bulgur             

·         440 ml water    

·         1.5 vegetable stock cube

·         1 onion

·         3 cloves of garlic

·         250 grams of carrot

·         200 grams of corn

·         3 tbsp sunflower oil

·         Salt and pepper, to taste

·         Grated farmer's matured cheese, to taste

Procedure

1) Crumble the tempeh to the size of minced meat in a bowl. Add all the ingredients for the marinade together and mix well. To spice up the tempeh, add cayenne or chili powder. Let this rest in the fridge for at least 30 minutes.

2) Preheat the convection oven to 180 degrees Celsius.

3) Chop the onion and cut the carrot into small cubes of about 0.5 by 0.5 cm in size.

4) Heat a large frying pan and fry the onion in the sunflower oil. When the onion becomes translucent, add the carrot to the frying pan and fry it as well. Place the lid on the pan.

5) Wash the bulgur in water and drain this water. Boil the bulgur in 240 ml of water with the stock cube. Stir well so that the stock cube dissolves. Let the bulgur cook for 12 minutes.

6) Meanwhile, fry the tempeh 'minced meat' with the onion and carrot over a high heat, until the tempeh is brown on the outside.

7) When the bulgur is cooked, drain the remaining water and add the bulgur to the tempeh and carrot. Mix this. Add some salt and pepper if desired.

8) Cut the peppers in half and remove the stem and seeds. Fill the peppers with as much bulgur as possible. Place them in a baking dish and top with a little grated cheese.

9) Bake the peppers in the oven for 15 minutes.

10) Serve the stuffed peppers with the remaining bulgur.