Delicious, plant based take on the classic, super convenient and comforting.
Need a balanced nourishing dish in a pinch? These Tempeh Stuffed Peppers an excellent make ahead meal that can be ready to eat when you are.
If you are new to meal preparation, this recipe is beginner friendly, simple. This recipe is super forgiving so lots of room for your own creative flare if you want to make it spicy adding in jalapeños or ground cayenne, or use cubanelle peppers taste great too. Tempeh Stuffed Peppers are the perfect choice to cook in batches, freeze well and reheat even better.
Nutrition
What is Tempeh?
Tempeh is fermented soy beans that have been packed into a block similar to tofu but completely different texture. If you haven’t tried tempeh yet, you are going to be pleasantly surprised by this plant-based protein made from soy beans. Tempeh has a neutral flavor, easily taking on the flavor of sauces, spices and herbs used to season while cooking.
Tempeh offers 15 grams of protein per 1/2 cup and is an excellent source of fatty acids.
These tempeh stuffed peppers are super convenient they offer plenty of fiber, carbohydrate for energy, healthy fats and plant protein packed into a cute bell pepper.
You can cook in a few handfuls of leafy greens to the tempeh, rice mixture like kale, spinach or Swiss chard are great choices. Serve it right on top of a big pile of greens or enjoy as as is for a balanced satisfying dish.
These will keep in the refrigerator for up to 3 days, otherwise freeze for up to 1 month.
Tempeh Stuffed Peppers
Ingredients
- 12 oz. package of tempeh
- 1 cup cooked rice or quinoa
- 4 bell peppers, de-seeded & halved
- 1/2 cup vegetable broth
- 16 oz. can white beans, rinsed & drained
- 2 tablespoons tomato paste
- 1 tablespoon nutritional yeast
- 1 teaspoon cumin
- 1 teaspoon paprika
- black pepper to taste
- pinch of salt
Instructions
- In medium skillet heat olive oil, add onion and garlic and cook until onions are translucent and fragrant. Next crumble tempeh with hand and add to skillet, let cook for 8-10 minutes until slightly brown.
- Meanwhile, arrange sliced peppers onto a baking dish or tray, drizzle with olive oil.
- Next add tomato paste, cumin, paprika, salt, pepper and broth. Stir in cooked rice, nutritional yeast remove from heat and spoon into peppers.
- Bake at 350°F for 30 minutes, until lightly brown on top, serve with hot sauce, guac or cashew cheese.
- Store in air tight container in refrigerator for up to 3 days, or freeze up to 1 month.
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