Delicious and Healthy Tempeh Bean Stuffed Peppers

These Tempeh Bean Stuffed Peppers are a delightful combination of flavors and textures. The smoky and savory tempeh, paired with the creamy beans and sweet roasted peppers, creates a mouthwatering dish that is both satisfying and nutritious. This recipe is perfect for a weeknight dinner or a special occasion, and it can be easily customized to suit your taste preferences. Give it a try and impress your family and friends with this tasty and wholesome meal.

Ingredients

• 4 large bell peppers (any color)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces tempeh, crumbled
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cooked black beans, drained and rinsed
• 1 cup cooked brown rice
• 1/2 cup tomato sauce
• 1/4 cup nutritional yeast
• 1/4 cup fresh cilantro, chopped
• 1/4 cup vegan cheese, grated

Directions

1. Preheat the oven to 350°F (175°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, and sauté until softened.
4. Add the crumbled tempeh, smoked paprika, cumin, chili powder, salt, and black pepper to the skillet. Cook until the tempeh is lightly browned.
5. Stir in the black beans, cooked brown rice, tomato sauce, nutritional yeast, and fresh cilantro. Cook for another 2-3 minutes until well combined.
6. Stuff the prepared bell peppers with the tempeh-bean mixture and place them in a baking dish.
7. Cover the dish with foil and bake for 25 minutes.
8. Remove the foil, sprinkle the grated vegan cheese over the stuffed peppers, and bake for an additional 5 minutes until the cheese is melted and bubbly.
9. Garnish with extra cilantro, if desired, and serve hot.

Interesting Facts