Stuffed Peppers with Tempeh and Beans

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

Step 1

Set up a steamer basket over a pot with about an inch of water, making sure the water doesn’t touch the basket. Bring it to a boil, then pop in the red bell pepper halves. Cover and steam them just until they’re tender but still hold their shape, which usually takes 2 to 6 minutes.

Step 2

While that’s happening, preheat your oven to 350°F (175°C).

Step 3

Heat some olive oil in a skillet over medium heat. Add the tempeh and chopped onion, cooking until the tempeh gets nice and crispy—this should take around 5 to 10 minutes. Then stir in the cannellini beans, spinach, and broth. Let everything cook together until it’s warmed through, about 5 minutes.

Step 4

Take the skillet off the heat and mix in the feta cheese, nutritional yeast, and a pinch of salt and pepper. Give it a good stir so all those flavors come together.

Step 5

Now, fill each pepper half with the tempeh and bean mixture and arrange them on a baking sheet.

Step 6

Pop the peppers in the oven and bake them uncovered for about 30 minutes, until the tops are golden and a little browned.

Step 7

Let them cool slightly before serving, and enjoy!