Since moving to DC almost 11 (!!) years ago, I have become a TOTAL weakling when it comes to cold weather. When it’s below 40 degrees outside, all I want to do is put on my flannel PJs, curl up under the covers, and have someone bring me something warm and delicious to eat. Let’s pretend that has more to do with being in DC and less to do with the fact that no matter what I do, I keep getting further and further from 22…
Anyway, since I don’t have someone to actually bring me food in bed, the next best thing is throwing together a super simple and delicious meal that requires minimal effort and is ready in 20 minutes (or less). And last night’s dinner did just that. Though I can’t promise I didn’t write this from under the covers in my PJs…
Tempeh Taco Filling
- Difficulty: Easy
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Entire recipe yields 3 servings.
- Each serving is a generous cup
- 1 onion
- 1 package Organic 3 Grain Tempeh (8 oz.)
- 1 package frozen mixed pepper strips
- 1 packet reduced sodium fajita seasoning mix
First, chop up the onion and crumble up the tempeh.
I crumbled the tempeh by chopping it into small cubes and then crumbling it with my hands.
Next up, heat a pan over medium heat and cook the onion until translucent, about 5 minutes.
Once the onion is starting to look clear, add in the crumbled tempeh and mix it together with a spoon.
Cook for another 5 minutes until tempeh is starting to brown.
Last, add in your frozen bell peppers and fajita seasoning, and stir it until combined.
Because I used frozen peppers, I didn’t need to add any water to the dish since they give off enough on their own. If you use fresh peppers you’ll want to add a little water so it doesn’t get too dry. Cook for a total of 10 more minutes until the peppers are heated through.
Do ANYTHING you can think of with this filling. My dinner of choice last night was to have it stuffed in a pita with light shredded mozzarella, and it was deliiiiiicious.
It seriously felt so indulgent to be eating that, almost like a cheesesteak! As pictured, that was 9 PointsPlus (6 for the filling, 2 for the pita, 1 for the cheese) and it was sooo satisfying.
For lunch today, I’m eating it as a taco salad over spinach with cheese and salsa. Can’t wait!