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
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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TEMPEH STUFFED PEPPERS | RECIPES | WW USA - WEIGHT …
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From weightwatchers.com
Servings 4Total Time 1 hr 5 minsCategory Dinner
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Servings 4Total Time 1 hr 5 minsCategory Dinner
- Preheat oven to 400°F. Cut off tops from 4 peppers. Remove seeds and set hollow peppers and tops aside. Dice remaining bell pepper; set aside.
- Bring 3/4 cup of water to a boil in a small saucepan. Add rice; cover and simmer 5 minutes. Remove from heat; cover and let stand 5 minutes until tender.
- While rice cooks, heat 1 teaspoon of oil in a large nonstick skillet. Add tempeh and sauté over medium-high heat until golden, about 4 minutes. Remove from skillet and set aside.
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From nutriology.io
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- 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.
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4/5 (1)Total Time 1 hrEstimated Reading Time 2 mins
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- Preheat the oven to 375 degrees. Spritz a large baking dish with cooking spray and add in the pepper halves. Spritz with more cooking spray and bake for 20 minutes.
- Bring a medium pot of shallow water to a simmer. Add the block of tempeh and simmer for 10 minutes. Drain the tempeh and pat it dry. Allow the block to cool, and when it's cool enough to handle, crumble it into pieces, slightly larger than a ground meat texture.
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- Stuff the mixture into the pepper halves and top with remaining cheese. Bake for 10-15 minutes or until cheese is melted and peppers are tender. Garnish as desired.
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