These Tempeh Stuffed Peppers offer a comforting, hearty twist on a classic dish, perfect for a satisfying vegan main course. The filling combines crumbled tempeh, cooked beans, and savory miso for a protein-packed bite, while the simmering sauce of fresh tomatoes and tangy sauerkraut adds depth and brightness. Ideal for cozy weeknight dinners or meal prep, these peppers bake until tender in a flavorful broth. Serve them piping hot with crusty whole grain bread to soak up the delicious juices. This dish brings home-style comfort food flavor to your table without the meat, making it a favorite for vegetarians and omnivores alike.
Tempeh Stuffed Peppers
Description
These Tempeh Stuffed Peppers offer a comforting, hearty twist on a classic dish, perfect for a satisfying vegan main course. The filling combines crumbled tempeh, cooked beans, and savory miso for a protein-packed bite, while the simmering sauce of fresh tomatoes and tangy sauerkraut adds depth and brightness. Ideal for cozy weeknight dinners or meal prep, these peppers bake until tender in a flavorful broth. Serve them piping hot with crusty whole grain bread to soak up the delicious juices.Ingredients
Directions
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Preheat oven to 350 degrees F (175 C).
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Cut the caps off the bell peppers and scoop out the seeds and membranes. Set aside.
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In a large, heavy, oven-proof 4-quart pot, sauté the chopped onion briefly in the oil over medium heat.
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Add the minced garlic (if using fresh) and sauté for another minute until fragrant.
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Add the chopped fresh tomatoes and tomato puree to the pot. Stir to combine.
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Add the sauerkraut to the tomato mixture. Stir well, cover the pot, and simmer on low heat for 5-10 minutes to meld flavors.
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While the sauce simmers, prepare the filling. In a mixing bowl, combine the grated tempeh, miso (or tamari/shoyu), bread crumbs (or oats), cooked beans, dried onion flakes, dried garlic flakes (or additional fresh garlic), oregano (or basil), and thyme (or marjoram).
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Mix the filling ingredients with your hands briefly to distribute herbs and spices evenly throughout the tempeh and beans.
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Divide the filling mixture into 4 equal portions and form each into a ball.
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Stuff each ball of filling into one of the prepared bell peppers.
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Place the stuffed bell peppers upright into the pot with the simmering sauce, ensuring they are nestled securely.
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Cover the pot and let the peppers simmer on top of the stove for 10 minutes to soften slightly.
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Transfer the covered pot to the preheated oven. Bake for 30 minutes.
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Remove the lid and continue baking for another 15-20 minutes, until the peppers are tender and the sauce is bubbly.
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Remove from oven and serve piping hot in bowls, topped with extra sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 109.5kcal
- % Daily Value *
- Total Fat 4.2g7%
- Saturated Fat 0.9g5%
- Cholesterol 0.0mg0%
- Sodium 12.3mg1%
- Total Carbohydrate 17.3g6%
- Dietary Fiber 3.8g16%
- Sugars 8.8g
- Protein 2.7g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the oven.
Ingredient Substitutions: You can use any variety of beans for the filling. For a different flavor profile, try using spinach or kale mixed into the tempeh filling.
Variation: In place of fresh tomato and tomato puree, use 2 cups finely grated carrot or minced winter squash, then add 1 cup of water or soup stock to create the sauce base.
Serving Suggestion: Accompany with whole grain bread or tortillas and a simple side salad to soak up the delicious sauce.
