Garlic Seared Mushroom and Bell Pepper Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Seared Mushroom and Bell Pepper Skillet

YOUR SOLIN GENERATED RECIPE

Garlic Seared Mushroom and Bell Pepper Skillet

Savor a hearty, savory skillet dish featuring golden-seared tempeh paired with sautéed portobello mushrooms, crisp red bell pepper, and protein-packed chickpeas. Infused with aromatic garlic and finished with a drizzle of olive oil, this versatile meal is perfect for any time of day.

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NUTRITION

520kcal
Protein
34.4g
Fat
26.5g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

150g Portobello Mushrooms

1 medium Red Bell Pepper (≈120g)

0.5 cup Chickpeas (≈82g)

2 cloves Garlic

1 tbsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Slice the tempeh into bite-sized cubes or strips. Clean and slice the portobello mushrooms, and cut the red bell pepper into strips.

  • 2

    Rinse the chickpeas under cold water and drain well. Mince the garlic cloves.

  • 3

    Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic and sauté until fragrant, about 30 seconds.

  • 4

    Add the tempeh to the skillet and sear for about 3-4 minutes on each side until golden brown.

  • 5

    Stir in the mushrooms and red bell pepper, cooking for an additional 4-5 minutes until the vegetables begin to soften.

  • 6

    Gently fold in the chickpeas and continue to sauté for another 2-3 minutes, allowing all flavors to meld. Season with salt and pepper to taste.

  • 7

    Remove from heat and serve warm, either as a hearty main dish or paired with a side salad for a complete meal.

Garlic Seared Mushroom and Bell Pepper Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Seared Mushroom and Bell Pepper Skillet

YOUR SOLIN GENERATED RECIPE

Garlic Seared Mushroom and Bell Pepper Skillet

Savor a hearty, savory skillet dish featuring golden-seared tempeh paired with sautéed portobello mushrooms, crisp red bell pepper, and protein-packed chickpeas. Infused with aromatic garlic and finished with a drizzle of olive oil, this versatile meal is perfect for any time of day.

NUTRITION

520kcal
Protein
34.4g
Fat
26.5g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

125g Tempeh

150g Portobello Mushrooms

1 medium Red Bell Pepper (≈120g)

0.5 cup Chickpeas (≈82g)

2 cloves Garlic

1 tbsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Slice the tempeh into bite-sized cubes or strips. Clean and slice the portobello mushrooms, and cut the red bell pepper into strips.

  • 2

    Rinse the chickpeas under cold water and drain well. Mince the garlic cloves.

  • 3

    Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic and sauté until fragrant, about 30 seconds.

  • 4

    Add the tempeh to the skillet and sear for about 3-4 minutes on each side until golden brown.

  • 5

    Stir in the mushrooms and red bell pepper, cooking for an additional 4-5 minutes until the vegetables begin to soften.

  • 6

    Gently fold in the chickpeas and continue to sauté for another 2-3 minutes, allowing all flavors to meld. Season with salt and pepper to taste.

  • 7

    Remove from heat and serve warm, either as a hearty main dish or paired with a side salad for a complete meal.