TEMPEH-BEAN STUFFED PEPPERS

Tempeh-Bean Stuffed Peppers image

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

Ingredients

2 red bell peppers, halved and seeded
1 tablespoon olive oil
½ (8 ounce) package tempeh
1 small onion, chopped
1 (15 ounce) can cannellini beans, drained and rinsed
½ cup baby spinach
¼ cup vegetable broth
1 (4 ounce) package crumbled feta cheese
2 tablespoons nutritional yeast
salt and ground black pepper to taste

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