These zesty stuffed bell peppers are filled with a savory blend of tempeh, beans, and spices, making for a nutritious and satisfying meal.
Ingredients
2 pieces red bell peppers
2 tablespoons olive oil
1 cup tempeh
1 medium onion
1 can cannellini beans
2 cups fresh spinach
1/2 cup vegetable broth
1/2 cup feta cheese
2 tablespoons nutritional yeast
to taste salt
to taste pepper
Method
Begin by filling a saucepan with water just below the steamer basket and bring it to a rolling boil. Add halved red bell peppers, cover them, and steam for about 2 to 6 minutes until they’re tender yet firm.
While the peppers are steaming, set your oven to preheat at 350°F (175°C).
In a skillet, heat a splash of olive oil over medium heat. Add the tempeh and diced onion, sautéing until the tempeh is crispy, which should take around 5 to 10 minutes. Then, incorporate the cannellini beans, fresh spinach, and vegetable broth, cooking until everything is heated through, which will take about 5 minutes. Remove from heat and stir in feta cheese, nutritional yeast, salt, and pepper to form a delicious filling.
Generously fill the steamed red bell pepper halves with the tempeh and bean filling. Place them on a baking tray.
Bake in the preheated oven for about 30 minutes, or until the tops are golden brown and have a slight crisp.
