Name: Tempeh-Bean Stuffed Peppers
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Red bell peppers, halved and seeded - 2; Olive oil - 1 tablespoon; Tempeh - ½ (8 ounce) package; Onion, chopped - 1 small; Cannellini beans, drained and rinsed - 1 (15 ounce) can; Baby spinach - ½ cup; Vegetable broth - ¼ cup; Crumbled feta cheese - 1 (4 ounce) package; Nutritional yeast - 2 tablespoons; Salt and ground black pepper to taste - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Tempeh-Bean Stuffed Peppers

1. Red bell peppers, halved and seeded - 2

2. Olive oil - 1 tablespoon

3. Tempeh - ½ (8 ounce) package

4. Onion, chopped - 1 small

5. Cannellini beans, drained and rinsed - 1 (15 ounce) can

6. Baby spinach - ½ cup

7. Vegetable broth - ¼ cup

8. Crumbled feta cheese - 1 (4 ounce) package

9. Nutritional yeast - 2 tablespoons

10. Salt and ground black pepper to taste - 2 tablespoons

How to cook deliciously - Tempeh-Bean Stuffed Peppers

1. Stage

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.

2. Stage

Preheat oven to 350 degrees F (175 degrees C).

3. Stage

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.

4. Stage

Fill red bell pepper halves with stuffing. Place on a baking sheet.

5. Stage

Bake in the preheated oven, uncovered, until tops are browned, about 30 minutes.