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Tempeh-Bean Stuffed Peppers
Tempeh-Bean Stuffed Peppers
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Prep Time:
20 minutes
Cook Time:
47 minutes
Total Time:
67 minutes
Satisfying stuffed peppers for everyone, filled with flavorful tempeh, spinach, beans, and feta cheese.
Ingredients:
  • 2 red bell peppers, halved and seeded
  • 0.5 (8 ounce) package tempeh
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 0.5 cup baby spinach
  • 0.25 cup vegetable broth
  • 1 (4 ounce) package crumbled feta cheese
  • 2 tablespoons nutritional yeast
  • salt and ground black pepper to taste
Instructions:
  • Set up a steamer insert in a saucepan, ensuring the water is just below the bottom of the steamer. Bring the water to a boil. Steam the red bell pepper halves until they are just tender, which will take 2 to 6 minutes.
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • 1. Heat olive oil in a skillet over medium heat. Sauté tempeh and onion until tempeh is crispy, about 5 to 10 minutes. Add cannellini beans, spinach, and broth; cook until heated through, approximately 5 minutes. Remove from heat and stir in feta cheese, nutritional yeast, salt, and pepper.
  • Stuff red bell pepper halves generously and elegantly with the delicious mixture, then arrange them on a baking sheet, ready to charm your taste buds.
  • Bake in the oven until the tops are beautifully browned, for about 30 minutes, leaving it uncovered throughout.

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