Tempeh-Bean Stuffed Peppers Recipe

Name: Tempeh-Bean Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers, halved and seeded; 1 tablespoon olive oil; 1/2 (8 ounce) package tempeh; 1 small onion, chopped; 1 (15 ounce) can cannellini beans, drained and rinsed; 1/2 cup baby spinach; 1/4 cup vegetable broth; 1 (4 ounce) package crumbled feta cheese; 2 tablespoons nutritional yeast; salt and ground black pepper to taste

Servings: persons

2 red bell peppers, halved and seeded
1 tablespoon olive oil
1/2 (8 ounce) package tempeh
1 small onion, chopped
1 (15 ounce) can cannellini beans, drained and rinsed
1/2 cup baby spinach
1/4 cup vegetable broth
1 (4 ounce) package crumbled feta cheese
2 tablespoons nutritional yeast
salt and ground black pepper to taste

1
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add red bell pepper halves, cover, and steam until just tender, 2 to 6 minutes.
2
Preheat oven to 350 degrees F (175 degrees C).
3
Heat olive oil in a skillet over medium heat. Cook tempeh and onion until tempeh is crispy, 5 to 10 minutes. Add cannellini beans, spinach, and broth; cook until heated through, about 5 minutes. Remove from heat. Stir feta cheese, nutritional yeast, salt, and pepper into stuffing.
4
Fill red bell pepper halves with stuffing. Place on a baking sheet.
5
Bake in the preheated oven, uncovered, until tops are browned, about 30 minutes.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 red bell peppers, halved and seeded, 1 tablespoon olive oil, 1/2 (8 ounce) package tempeh, 1 small onion, chopped, and more.

Yes, Tempeh-Bean Stuffed Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tempeh-Bean Stuffed Peppers

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