Plant-Based Spaghetti Dish
◷ 40 min
Main CourseReader rated
Stuffed Peppers with Tempeh and Beans
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.
◷1 hr 7 minTotal Time
♜4Servings
▥HardDifficulty
Ingredients
4servings
Instructions
1
Steam Red Bell Peppers
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.
2
Preheat the oven
While that’s happening, preheat your oven to 350°F (175°C).
3
Saut Tempeh and Onions
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.
4
Stir in cheese and seasoning
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.
5
Stuff Peppers with Filling
Now, fill each pepper half with the tempeh and bean mixture and arrange them on a baking sheet.
6
Bake Peppers Until Golden
Pop the peppers in the oven and bake them uncovered for about 30 minutes, until the tops are golden and a little browned.
7
Cool and Serve
Let them cool slightly before serving, and enjoy!
Why You’ll Love This Recipe
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.
Serving Suggestions
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.
Storage Tips
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.
