Ingredients
- 2 red bell peppers, halved and seeded
- 1 tablespoon olive oil
- ½ (8 ounce) package tempeh
- 1 small onion, chopped
- 1 (15 ounce) can cannellini beans, drained and rinsed
- ½ cup baby spinach
- ¼ cup vegetable broth
- 1 (4 ounce) package crumbled feta cheese
- 2 tablespoons nutritional yeast
- salt and ground black pepper to taste
Why You'll Want This Again
Best Cooking Tips
- Lightly sauté the tempeh and beans before stuffing to enhance their flavors.
- Cover the peppers with foil while baking to keep them moist, then remove the foil at the end to lightly brown the tops.
Step 1
Set up a steamer basket in a saucepan with some water just below the basket. Bring it to a boil, then toss in the red bell pepper halves. Cover and steam them until they’re just tender, which should take anywhere from 2 to 6 minutes.
Step 2
While the peppers are steaming, preheat your oven to 350°F (175°C).
Step 3
Heat a bit of olive oil in a skillet over medium heat. Add the tempeh and onion, and cook until the tempeh turns crispy, about 5 to 10 minutes. Stir in the cannellini beans, spinach, and broth, and cook everything together until it’s warmed through, roughly 5 minutes. Take the skillet off the heat, then mix in the feta, nutritional yeast, and a pinch of salt and pepper.
Step 4
Spoon this mixture into the steamed pepper halves and arrange them on a baking sheet. Pop them in the oven, uncovered, and bake until the tops get nicely browned, about 30 minutes.
