THE RECIPE JOURNAL · Main Course
Tempeh-Bean-Filled Peppers
These colorful stuffed peppers are packed with a hearty mix of tempeh and beans, making for a delicious and nutritious meal. Perfect for a cozy dinner, they’re easy to prepare and full of vibrant flavors everyone will love.
FROM THE KITCHEN • Tempeh-Bean-Filled Peppers
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by setting up a steamer basket over a saucepan filled with water just below the basket. Bring the water to a boil, then add the red bell pepper halves. Cover and steam them until they’re just tender—this usually takes between 2 to 6 minutes. While the peppers are steaming, preheat your oven to 350°F (175°C).
02
Step 2
Next, heat some olive oil in a skillet over medium heat. Toss in the tempeh and onion, cooking until the tempeh gets nice and crispy, about 5 to 10 minutes. Then stir in the cannellini beans, spinach, and broth, cooking everything together until it’s warmed through, around 5 minutes. Take the skillet off the heat and mix in the feta cheese, nutritional yeast, and a pinch of salt and pepper to taste.
03
Step 3
Spoon the filling into the steamed pepper halves and arrange them on a baking sheet. Pop them in the oven and bake uncovered for about 30 minutes, until the tops are golden and a little browned. Let them cool slightly before serving and enjoy!
Why you’ll love it
This dish is packed with plant-based protein and fiber, making it both nutritious and satisfying. The combination of tempeh and beans creates a hearty filling that is full of flavor and texture. It’s a great way to enjoy a colorful meal that feels wholesome and comforting.
How to serve
Serve with a fresh green salad or some steamed vegetables for a balanced meal. A dollop of vegan sour cream or a sprinkle of fresh herbs like cilantro or parsley adds a nice touch. You can also pair it with a side of rice or quinoa to soak up any extra sauce.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven or microwave until heated through. You can also freeze the stuffed peppers for up to 2 months; thaw overnight in the fridge before reheating.
