Delicious Tempeh and Bean Stuffed Peppers Recipe

Ingredients

• 2 red bell peppers, halved and seeded
• 1 tablespoon olive oil
• 0.5 (8 ounce) package tempeh
• 1 small onion, chopped
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 0.5 cup baby spinach
• 0.25 cup vegetable broth
• 1 (4 ounce) package crumbled feta cheese
• 2 tablespoons nutritional yeast
• salt and ground black pepper to taste

Instructions

1. Prepare the bell peppers by placing a steamer insert in a saucepan with water just below the steamer's bottom. Bring the water to a boil, add the red bell pepper halves, cover, and steam until they are slightly tender, approximately 2 to 6 minutes.
2. Preheat your oven to 350 degrees F (175 degrees C) for baking.
3. In a skillet, heat olive oil over medium heat. Sauté the tempeh and onion until the tempeh achieves a crispy texture, around 5 to 10 minutes. Incorporate cannellini beans, spinach, and broth, cooking until everything is heated through, about 5 minutes. Take the skillet off the heat and stir in feta cheese, nutritional yeast, salt, and pepper into the mixture.
4. Stuff each red bell pepper half generously with the prepared filling and arrange them on a baking sheet.
5. Bake in the preheated oven, without a cover, until the tops turn golden brown, about 30 minutes.

Nutrition

• Calories: 560 kcal
• Fat Content: 26 g
• Fiber Content: 13 g
• Sugar Content: 9 g
• Sodium Content: 1222 mg
• Protein Content: 32 g
• Cholesterol Content: 50 mg
• Carbohydrate Content: 51 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g