Tempeh and Bean-Stuffed Bell Peppers

Ingredients 0/10

Step 1

Fil a saucepan with a bit of water—just enough so it’s right below a steamer basket or insert. Bring the water to a boil, then add the red bell pepper halves. Cover and steam them until they’re just tender, which usually takes about 2 to 6 minutes. While the peppers are steaming, go ahead and preheat your oven to 350°F (175°C).

Step 2

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

Step 3

Remove the skillet from the heat and mix in the feta cheese, nutritional yeast, and a pinch of salt and pepper to taste. Spoon this tasty mixture into the steamed bell pepper halves and arrange them on a baking sheet.

Step 4

Pop the peppers into the oven and bake them uncovered for about 30 minutes, until the tops turn golden brown. Let them cool for a few minutes before serving, and enjoy!