Tempeh-Bean Stuffed Peppers recipe

All Recipes Everyday Cooking Recipes Vegetarian Protein Tempeh

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

Nutrition Info

559.8 calories
carbohydrate: 50.5 g
cholesterol: 50.3 mg
fat: 26.4 g
fiber: 13.4 g
protein: 32.4 g
saturatedFat: 10.7 g
servingSize: -
sodium: 1221.5 mg
sugar: 9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 stuffed pepper halves

Recipe Note

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

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