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

Similar Recipes You May Like

Vegan Stuffed Peppers with Rice

Vegan Stuffed Peppers with Rice

Quinoa Stuffed Pork Tenderloin

Quinoa Stuffed Pork Tenderloin

Zucchini, Pork, and Peppers

Zucchini, Pork, and Peppers

Stuffed Chicken with Margherita® Capicola

Stuffed Chicken with Margherita® Capicola

Seafood Stuffed Mushrooms

Seafood Stuffed Mushrooms

Cheesy Meatless Stuffed Shells

Cheesy Meatless Stuffed Shells

Slow Cooker Thai Pork with Peppers

Slow Cooker Thai Pork with Peppers

Gorgonzola Stuffed Mini Potatoes

Gorgonzola Stuffed Mini Potatoes