Clean the peppers, wash them and remove the stalk and seeds; then cut into pieces.

In a pan with oil, cook the finely chopped shallot, then add the peppers into pieces. Allow to flavour for a few seconds on high heat and add the diced tempeh.

Lower the heat and add two tablespoons of water and the cup of wine.

Add a few fresh thyme leaves, salt and cover. Cook for 25-30 minutes, stirring occasionally, until the peppers are soft and the cooking liquid is consumed.

Serve on the plate with fresh thyme.