Tempeh Bean Stuffed Peppers Recipes
TEMPEH-BEAN STUFFED PEPPERS
A delicious vegetarian version of stuffed peppers that even meat eaters will love!
Provided by MUTHERMCREE
Categories Everyday Cooking Vegetarian Protein Tempeh
Time 1h7m
Yield 2
Number Of Ingredients 10
Steps:
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Fill red bell pepper halves with stuffing. Place on a baking sheet.
- Bake in the preheated oven, uncovered, until tops are browned, about 30 minutes.
Nutrition Facts : Calories 559.8 calories, Carbohydrate 50.5 g, Cholesterol 50.3 mg, Fat 26.4 g, Fiber 13.4 g, Protein 32.4 g, SaturatedFat 10.7 g, Sodium 1221.5 mg, Sugar 9 g
VEGETARIAN STUFFED BELL PEPPERS
This is a great vegetarian stuffed pepper with lots of protein! Found this in my collection of vegetarian recipes probably from the Moosewood cookbook! Serve with your favorite hot sauce
Provided by TishT
Categories Tempeh
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, cook the onions and garlic in the oil until the start to get soft. Add the tempeh and saute, sitrring often until it's browned. Add the tomatoes, corn, and seasonings. Cook until heated through. Mix in the cooked beans and soy sauce. Taste and add salt and pepper if desired.
- Cut the peppers in half lengthwise and remove the seeds. Leave the stem on if you can (they hold their shape better).
- Fill each pepper half with the stuffing and place in an oiled pan with the 1/2" of tomato juice or water in the bottom. Bake tightly covered at 375º for around 30-40 minutes.
- Serve on a bed of ricetopped with hot sauce. Garnish with sour cream or shredded cheese.
Nutrition Facts : Calories 737.5, Fat 34.6, SaturatedFat 11.1, Cholesterol 25.3, Sodium 607, Carbohydrate 87.3, Fiber 20.3, Sugar 17.2, Protein 31.4
TEMPEH-BEAN STUFFED PEPPERS
A delicious vegetarian version of stuffed peppers that even meat eaters will love!
Provided by MUTHERMCREE
Categories Tempeh Recipes
Time 1h7m
Yield 2
Number Of Ingredients 10
Steps:
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Fill red bell pepper halves with stuffing. Place on a baking sheet.
- Bake in the preheated oven, uncovered, until tops are browned, about 30 minutes.
Nutrition Facts : Calories 559.8 calories, Carbohydrate 50.5 g, Cholesterol 50.3 mg, Fat 26.4 g, Fiber 13.4 g, Protein 32.4 g, SaturatedFat 10.7 g, Sodium 1221.5 mg, Sugar 9 g
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