These colorful peppers are packed with a hearty blend of tempeh and beans, making for a satisfying and nutritious meal. Perfect for a cozy dinner, they’re easy to prepare and full of delicious, wholesome flavors.
Start by setting up a steamer basket in a saucepan with some water just below the basket. Bring it to a boil, then toss in the red bell pepper halves. Cover and steam them until they’re just tender, which should take anywhere from 2 to 6 minutes.
While the peppers are steaming, preheat your oven to 350°F (175°C).
Next, heat a bit of olive oil in a skillet over medium heat. Add the tempeh and onion, and cook until the tempeh turns crispy, about 5 to 10 minutes. Stir in the cannellini beans, spinach, and broth, and cook everything together until it’s warmed through, roughly 5 minutes. Take the skillet off the heat, then mix in the feta, nutritional yeast, and a pinch of salt and pepper.
Spoon this mixture into the steamed pepper halves and arrange them on a baking sheet. Pop them in the oven, uncovered, and bake until the tops get nicely browned, about 30 minutes.
- Use firm, fresh peppers to hold the filling well and avoid sogginess.
- Lightly sauté the tempeh and beans before stuffing to enhance their flavors.
- Cover the peppers with foil while baking to keep them moist, then remove the foil at the end to lightly brown the tops.
This dish is a great way to enjoy a hearty and nutritious meal that is both plant-based and full of flavor. The combination of tempeh and beans provides a good source of protein and fiber, making it satisfying and healthy. Plus, the peppers add a fresh, crunchy element that brightens up every bite.
Serve this dish alongside a simple green salad or steamed vegetables for a balanced meal. A dollop of yogurt or a drizzle of tahini sauce can add creaminess and complement the savory filling nicely. It also pairs well with crusty bread to soak up any juices.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the peppers tender. If you want to keep them longer, freeze the stuffed peppers in a freezer-safe container for up to 2 months and thaw before reheating.
