These colorful stuffed peppers are packed with hearty tempeh and beans, making for a nutritious and satisfying meal. Easy to prepare and full of flavor, they’re perfect for a cozy weeknight dinner or meal prep.
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Start by setting up a steamer basket over a pot with about an inch of water, making sure the water doesn’t touch the basket. Bring it to a boil, then pop in the red bell pepper halves. Cover and steam them just until they’re tender but still hold their shape, which usually takes 2 to 6 minutes.
While that’s happening, preheat your oven to 350°F (175°C).
Next, heat some olive oil in a skillet over medium heat. Add the tempeh and chopped onion, cooking until the tempeh gets nice and crispy—this should take around 5 to 10 minutes. Then stir in the cannellini beans, spinach, and broth. Let everything cook together until it’s warmed through, about 5 minutes.
Take the skillet off the heat and mix in the feta cheese, nutritional yeast, and a pinch of salt and pepper. Give it a good stir so all those flavors come together.
Now, fill each pepper half with the tempeh and bean mixture and arrange them on a baking sheet.
Pop the peppers in the oven and bake them uncovered for about 30 minutes, until the tops are golden and a little browned.
Let them cool slightly before serving, and enjoy!
- Make sure to cook the tempeh well to bring out its nutty flavor.
- Use a spoon to carefully hollow out the peppers without breaking their sides.
- Cover the dish while baking to keep the filling moist, then uncover at the end for a nice top crust.
This dish is full of vibrant flavors and hearty textures. It’s a great way to enjoy a plant-based meal that feels satisfying and nutritious. Plus, it’s colorful and looks lovely on the plate.
Serve with a fresh green salad or steamed vegetables for a balanced meal. A dollop of vegan sour cream or a sprinkle of fresh herbs like parsley or cilantro can add a fresh touch.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the peppers tender and the filling warm. This dish also freezes well for up to 2 months.
