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Tempeh-Bean Stuffed Peppers

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"A delicious vegetarian version of stuffed peppers that even meat eaters will love!"
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1 h 7 m servings 560 cals
Original recipe yields 2 servings (4 stuffed pepper halves)

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  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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.
  4. Fill red bell pepper halves with stuffing. Place on a baking sheet.
  5. Bake in the preheated oven, uncovered, until tops are browned, about 30 minutes.

Nutrition Facts

Per Serving: 560 calories; 26.4 g fat; 50.5 g carbohydrates; 32.4 g protein; 50 mg cholesterol; 1221 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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