Name: Tempeh-Bean Stuffed Peppers recipe
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

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

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.
Preheat oven to 350 degrees F (175 degrees C).
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.
Fill red bell pepper halves with stuffing. Place on a baking sheet.
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!

Alternatives to this recipe

Tempeh-Bean Stuffed Peppers