Tempeh-Bean Stuffed Peppers

Tempeh-Bean Stuffed Peppers

Vegetarians love stuffed peppers and meat-eaters will too with this recipe that includes tempeh, spinach, cannellini beans, and feta cheese.

Preparation Time
20 mins
Cooking Time
47 mins
Total Time
1 hr 7 mins
Calories
560 Calories

Recipe Instructions

Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 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.
Step 4
Fill red bell pepper halves with stuffing. Place on a baking sheet.
Step 5
Bake in the preheated oven, uncovered, until tops are browned, about 30 minutes.
Tempeh-Bean Stuffed Peppers

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • salt and ground black pepper to taste
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 2 red bell peppers, halved and seeded
  • 1 (4 ounce) package crumbled feta cheese
  • 2 tablespoons nutritional yeast
  • 0.25 cup vegetable broth
  • 0.5 cup baby spinach
  • 0.5 (8 ounce) package tempeh

Categories

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