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

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
• ¼ cup vegetable broth
• 2 red bell peppers, halved and seeded
• 1 (4 ounce) package crumbled feta cheese
• 2 tablespoons nutritional yeast
• ½ cup baby spinach
• ½ (8 ounce) package tempeh

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.