Cubanelle peppers are some of the most colorful peppers I have ever seen. I love when I see them at my grocery store, they literally call out to be bought with the mixture of colors on their skins. I realize these peppers are not readily available everywhere, but if you ever get your hands on them I highly recommend making this recipe.
The flavor of these peppers is enhanced by the wonderful combination of earthy swiss chard, nutty tempeh and spice mixture. The size of these peppers makes them perfect to serve one as a side dish or multiple as an entrée, either way you will not be disappointed.
Tempeh and Couscous Stuffed Cubanelle Peppers
Prep time
Cook time
Total time
Author: Meatless Makeovers
Recipe type: Entree
Serves: 8
Ingredients
- 8-10 Cubanelle Peppers (Tops Cut off, Seeds Removed)
- 1 Cup Pearl Couscous (Cooked as Per Package Directions)
- 1 Package Tempeh (Broken Up into Small Pieces)
- 1 Bunch Red Swiss Chard (Stems Separated, Stems Chopped Small, Leaves Chopped Medium)
- 1 Bunch Cilantro (Stems Removed)
- 1 Onion (Diced Small)
- 1 Jalapeno (Diced Small)
- 3 Cloves Garlic (Minced)
- 2 tsp Garlic Powder
- 1 tsp Dried Thyme
- 1 tsp Curry Powder
- 1 tsp Red Pepper
- 2 Tbsp Liquid Aminos
- 1 tsp Salt
- 1 tsp Black Pepper
Instructions
- Cook the couscous as per the directions on the package. Prepare all fresh produce. Preheat the oven to 400 degrees
- In a large deep skillet, heat 1 Tbsp of oil. Add onion, garlic, Jalapeno and Swiss Chard Stems. Cook, stirring occasionally until onions are fragrant about 5 minutes.
- Add the tempeh crumbles and dry spices. Stir to combine. Let cook for 2 minutes.
- Next, add the swiss chard leaves. Stir to combine and allow to wilt. Add the liquid aminos and stir. Remove from heat and add the couscous to the skillet and stir until well incorporated.
- Fill each pepper with the couscous mixture. Place on a greased baking sheet. Cook for 20-25 minutes or until peppers are tender.
- Garnish with chopped cilantro and serve.
- Enjoy
