Step 1

First, wash and prep your Vegetables. Core the Peppers by removing the tops, then cutting out the white insides. Dice the tops and set aside. Pour 1 1/2 cup Water into a large oven-safe baking dish, and place the Pepper “cups” inside of it.

Step 2

Next, preheat the oven to 350F. Add the Quinoa, Salsa, and 1 ⅓ cup Water to a small pot. Bring to a boil, cover, reduce the heat to low, and let simmer for 15 minutes. Keep covered and set aside.

Step 3

Roughly chop the Carrots into matchsticks, then add them to a Food Processor along with the Walnuts. Pulse the mixture until it resembles the size/texture of “meat.”

Step 4

Once the oven is preheated, bake the (empty) Peppers for 15 minutes, then remove from the oven.

Step 5

Now, prepare the Pepper Filling. Add the diced Red Onion and Garlic to a large pot with a splash of Water or Oil and sauté over medium heat until translucent, about 3 minutes.

Step 6

Then, add in the Dry Spices, diced Pepper tops,  and Carrot-Walnut mixture. Sauté for an additional 1-2 minutes.

Step 7

Add the crumbled Tempeh to the pot along with 2 cups of Vegetable Broth; bring to a boil over high heat, then simmer over medium heat for 10 minutes.

Step 8

Remove from the heat, and mix in the finely chopped Kale, as well as the Quinoa. Add the Salt to the mixture, plus more to taste.

Step 9

Divide the filling evenly between each Pepper cup (it’s okay if they are overflowing!), and bake for an additional 10-12 minutes.

Step 10

Remove from the oven and serve warm. Leftovers will last in a sealed container in the fridge for up to 6 days.