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A delicious vegetarian version of stuffed peppers that even meat eaters will love!

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Recipe Summary test

prep:
20 mins
cook:
47 mins
total:
67 mins
Servings:
2
Yield:
4 stuffed pepper halves
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

560 calories; protein 32.4g; carbohydrates 50.5g; fat 26.4g; cholesterol 50.3mg; sodium 1221.5mg. Full Nutrition
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