Tempeh Stuffed Bell Peppers
These quick and delicious tempeh stuffed bell peppers are loaded with protein and make for a trendy, modern meal that you'll love.
10 min
Prep
40 min
Cook
4
Serves
400
Calories
Macros · per serving
34g protein
42g carbs
15g fat
Ingredients
For 4 servings
- 400 g tempeh
- 4 bell pepper
- 2/3 cup brown rice
- 1 cup canned black beans
- 1 cup tomato sauce
- 1 cup frozen corn
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- salt — to taste
- black pepper — to taste
- 1 tablespoon olive oil
- 1 cup shredded cheddar cheese
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook the brown rice according to the package directions.
- 3
Slice the tops off the bell peppers and remove the seeds and membranes.
- 4
Crumble the tempeh into small pieces.
- 5
In a large skillet, heat olive oil over medium heat. Add crumbled tempeh and cook for 3-4 minutes until slightly browned.
- 6
Add brown rice, black beans, tomato sauce, corn, cumin, paprika, salt, and black pepper to the skillet. Stir to combine and cook for another 3 minutes.
- 7
Stuff each bell pepper with the tempeh mixture, pressing down to fill completely.
- 8
Place the stuffed peppers in a baking dish and top with shredded cheddar cheese.
- 9
Bake in the preheated oven for 15 minutes, until the cheese is melted and the peppers are tender.
- 10
Remove from oven and let cool slightly before serving.
Cook it this week.
NeatEat plans Tempeh Stuffed Bell Peppers — and the rest of your week — around your budget, groceries included.