Tempeh-Bean Stuffed Peppers

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A delicious vegetarian version of stuffed peppers that even meat eaters will love!

Submitted by MUTHERMCREE
Published on March 9, 2020
Prep Time:
20 mins
Cook Time:
47 mins
Total Time:
1 hr 7 mins
Servings:
2
Yield:
4 stuffed pepper halves
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Ingredients

  • 2 red bell peppers, halved and seeded

  • 1 tablespoon olive oil

  • ½ (8 ounce) package tempeh

  • 1 small onion, chopped

  • 1 (15 ounce) can cannellini beans, drained and rinsed

  • ½ cup baby spinach

  • ¼ cup vegetable broth

  • 1 (4 ounce) package crumbled feta cheese

  • 2 tablespoons nutritional yeast

  • salt and ground black pepper to taste

Directions

  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.

Nutrition Facts (per serving)

560 Calories
26g Fat
51g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 560
% Daily Value *
Total Fat 26g 34%
Saturated Fat 11g 54%
Cholesterol 50mg 17%
Sodium 1222mg 53%
Total Carbohydrate 51g 18%
Dietary Fiber 13g 48%
Total Sugars 9g
Protein 32g 65%
Vitamin C 157mg 174%
Calcium 432mg 33%
Iron 6mg 33%
Potassium 770mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.