When you get home to a full dishwasher and are looking for a creative way to serve dinner, try these Tempeh Stuffed Peppers.
Crumble and sauté tempeh in a little olive oil with onion, garlic, chili powder, and cumin, then fold in the pinto beans, spinach, rice, and tomato sauce and keep warm.
While the filling is being prepared, slice the tops off of a selection of multicolored bell peppers, clean and seed. Stuff the filling evenly into the bell peppers and sprinkle with the shredded vegan cheddar cheese and bake in a 400-degree oven for 15 minutes.
When you’re ready to eat, sprinkle the remaining chopped spinach over the stuffed peppers and enjoy the depth of flavors and textures.
Tempeh Stuffed Peppers
- 8 oz tempeh
- ½ c yellow onion
- 2 c green bell pepper
- 2 c red bell pepper
- 1 c spinach
- ½ c canned pinto beans drained and rinsed
- 1/3 c tomato sauce
- 2 garlic cloves
- 1 tsp chili powder
- 1 tsp ground cumin
- ¼ c jasmine rice
- 2 tbsp vegan shredded cheddar cheese
- ¼ tbsp olive oil
- Cook the rice by bringing the rice, a 2:1 ratio of water and a pinch of salt to a boil. Turn down to low and cook for 15 minutes.
- Prep and chop the vegetables, finely chop the spinach, and drain and rinse the pinto beans. Slice the tops off the bell peppers and scoop out the seeds. You may also need to slice a small piece off the bottom to stabilize the pepper.
- Chop and crumble up the tempeh and sauté in a pan over medium heat with the onion, garlic, spices, a sprinkle of salt and pepper and a drizzle of olive oil for 5 minutes. Then add the pinto beans and sauté for another 5 minutes, until the tempeh is browned up.
- Add the cooked tempeh, onions and pinto beans to a mixing bowl and combine with the rice, tomato sauce and half of the chopped spinach, stir to combine and season with salt and pepper.
- Stuff the tempeh and rice filling into the peppers and arrange in a baking dish, with the tops off, with a spray or swipe of olive oil. If you have leftover filling scoop it into the baking dish next to the peppers. Next, sprinkle the vegan cheese over the stuffed peppers and bake in a 400-degree oven for 15 minutes. You can also bake the pepper tops in the same baking dish or leave them off.
- Take the stuffed peppers out of the oven, plate and top with the remaining chopped spinach and a sprinkle of salt and pepper.
- Calories – 520 Calories
- Protein – 31 grams
- Carbohydrates – 74 grams
- Fat – 15 grams
- Nutrition Note – this meal was specifically designed and developed to promote a healthy weight with balanced macronutrients (25% protein, 50% carbs and 25% fat)