A delicious vegetarian version of stuffed peppers that even meat eaters will love!
Ingredients
- red bell peppers, halved and: 2 piece (seeded)
- olive oil: 1 Tbsp
- tempeh: 0.5 pack (8 ounce pack)
- onion: 1 piece (chopped)
- cannellini beans: 1 can (15 ounce can, drained and rinsed)
- baby spinach: 0.5 cup
- vegetable broth: 0.25 cup
- crumbled feta cheese: 1 pack (4 ounce pack)
- nutritional yeast: 2 Tbsp
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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).
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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.
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Fill red bell pepper halves with stuffing. Place on a baking sheet.
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Bake in the preheated oven, uncovered, until tops are browned, about 30 minutes.
