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