Smoky Tempeh and White Bean Stuffed Peppers
Smoky Tempeh and White Bean Stuffed Peppers
These vibrant bell peppers are brimming with a hearty and flavorful plant-based filling, making them a satisfying and complete vegan meal. The crumbled smoky tempeh, tender white beans (a perfect legume component), and fluffy quinoa (a nutritious grain) combine with aromatic spices like smoked paprika and cumin to create a deeply savory and slightly smoky experience. The natural sweetness of the roasted bell peppers perfectly complements the rich filling. This visually appealing and comforting dish is packed with excellent protein and fiber, making it a fantastic weeknight dinner or a unique addition to any gathering, showcasing how delicious and fulfilling Legume & Grain Vegan Dishes can be without compromising on taste or texture.
- Preparation time
- 25 min
- Cooking time
- 40 min
- Total time
- 1 hr 5 min
- Servings
- 8
Instructions
Preparation
- 1Preheat your oven to 200°C (400°F). Lightly grease a baking dish large enough to hold the bell pepper halves.
- 2Cook quinoa according to package directions using 1 cup of vegetable broth, then set aside.
Filling and Baking
- 1Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- 2Add minced garlic, smoked paprika, and ground cumin. Cook for 1 minute more until fragrant.
- 3Stir in the crumbled tempeh and cook for 5-7 minutes, breaking it up with a spoon, until lightly browned.
- 4Add the rinsed and drained cannellini beans, cooked quinoa, and tomato paste to the skillet. Mix well.
- 5Season the filling with salt and black pepper to taste. Remove from heat.
- 6Arrange the bell pepper halves cut-side up in the prepared baking dish. Fill each pepper half generously with the tempeh and bean mixture.
- 7Pour about 1/2 inch of water into the bottom of the baking dish to create steam, which helps soften the peppers.
- 8Bake for 35-40 minutes, or until the peppers are tender and the filling is heated through. If the filling starts to brown too much, you can loosely cover the dish with foil.
- 9Garnish with fresh chopped parsley before serving.
Nutrition Information
- Calories
- 351 kcal
- Protein
- 18 g
- Fat
- 13 g
- Carbs
- 46 g
| Nutrient | Per serving |
|---|---|
| Calories | 351 kcal |
| Protein | 18 g |
| Fat | 13 g |
| Carbs | 46 g |
Tips
- Rinsing quinoa well before cooking removes bitterness and creates fluffier grains.
- For extra gooeyness, add a sprinkle of vegan mozzarella shreds on top during the last 10 minutes of baking.
- Serve with a fresh green salad or a drizzle of vegan sour cream for a complete meal.