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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Tempeh-Bean Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions