For a vegan option, substitute the feta cheese with a plant-based feta alternative or omit it entirely. Add a sprinkle of vegan parmesan cheese before baking for extra flavor. Feel free to experiment with different types of beans, such as kidney beans or black beans, to customize the flavor profile. A dash of smoked paprika or a pinch of red pepper flakes can add a delightful smoky or spicy kick to the stuffing. To prevent the peppers from drying out during baking, you can add a tablespoon or two of water to the bottom of the baking sheet.
Tempeh-Bean Stuffed Peppers
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PREP TIME20 mins
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COOK TIME47 mins
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TOTAL TIME1 hrs 7 mins
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SERVING2 People
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VIEWS0
Embark on a culinary adventure with these vibrant stuffed peppers, a symphony of textures and flavors. Crispy tempeh meets creamy cannellini beans, all nestled within sweet, tender bell peppers. A delightful vegetarian main course that will captivate even the most dedicated meat-eaters!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate51 g
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Cholesterol50 mg
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Fiber13 g
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Protein32 g
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Saturated Fat11 g
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Sodium1222 mg
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Sugar9 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Peppers: Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a rolling boil. Carefully add the red bell pepper halves, cover tightly, and steam until they are just tender, yet still slightly firm, approximately 2-6 minutes.
02
StepPreheat the Oven: Preheat your oven to 350 degrees F (175 degrees C). This ensures even cooking and browning of the stuffed peppers.
03
StepSauté the Aromatics and Tempeh: Heat the olive oil in a skillet over medium heat. Add the crumbled tempeh and chopped onion. Cook, stirring frequently, until the tempeh is beautifully browned and slightly crispy, about 5-10 minutes. This step develops depth of flavor.
04
StepCombine the Filling: Add the drained cannellini beans, chopped spinach, and vegetable broth to the skillet. Cook, stirring occasionally, until the spinach has wilted and the mixture is heated through, approximately 5 minutes. Remove the skillet from the heat.
05
StepEnrich the Stuffing: Stir in the crumbled feta cheese, nutritional yeast, salt, and pepper into the tempeh and bean mixture. Mix well to ensure all ingredients are evenly distributed and the feta begins to melt slightly.
06
StepAssemble the Peppers: Generously fill each steamed red bell pepper half with the prepared stuffing, mounding it slightly.
07
StepBake to Golden Perfection: Arrange the stuffed peppers on a baking sheet. Bake in the preheated oven, uncovered, until the tops are nicely browned and the peppers are tender, about 30 minutes. The aroma will be irresistible!
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