Tempeh Stuffed Peppers

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Servings: 4 Difficulty: Advanced
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Hearty German-inspired vegan stuffed peppers with tangy sauerkraut and savory tempeh filling
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These Tempeh Stuffed Peppers offer a comforting, plant-based twist on a classic comfort food. The filling combines crumbled tempeh, cooked beans, and hearty grains with a zesty blend of miso, dried herbs, and sauerkraut for a deep umami flavor profile. The peppers themselves are simmered in a rich, fresh tomato sauce that infuses them with sweetness and acidity, balancing the earthiness of the tempeh. This dish is perfect for a cozy weeknight dinner or a potluck main course, delivering substantial texture and robust taste without the meat. It’s a satisfying, nutrient-dense meal that feels indulgent yet wholesome.

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Tempeh Stuffed Peppers

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 109.5

Description

These Tempeh Stuffed Peppers offer a comforting, plant-based twist on a classic comfort food. The filling combines crumbled tempeh, cooked beans, and hearty grains with a zesty blend of miso, dried herbs, and sauerkraut for a deep umami flavor profile. The peppers themselves are simmered in a rich, fresh tomato sauce that infuses them with sweetness and acidity, balancing the earthiness of the tempeh. This dish is perfect for a cozy weeknight dinner or a potluck main course, delivering substantial texture and robust taste without the meat. It&# 226;€™s a satisfying, nutrient-dense meal that feels indulgent yet wholesome.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC).
  2. Cut the caps off 4 medium red or green bell peppers and scoop out the seeds and membranes.
  3. In a large, heavy, oven-proof pot, sauté chopped onion in oil over medium heat until softened, about 5 minutes.
  4. Add minced garlic, chopped fresh tomatoes, and tomato puree to the pot.
  5. Stir in 1/2 cup sauerkraut, cover, and simmer on low heat for 5-10 minutes to create a sauce.
  6. In a mixing bowl, combine grated tempeh, miso paste, bread crumbs, cooked beans, dried onion flakes, dried garlic flakes, oregano, and thyme.
  7. Mix the filling ingredients thoroughly with your hands to distribute herbs and spices evenly.
  8. Divide the filling into 4 equal portions and stuff each bell pepper firmly.
  9. Place the stuffed peppers upright into the pot with the simmering sauce.
  10. Cover the pot and simmer on the stovetop for 10 minutes.
  11. Transfer the pot to the preheated oven and bake covered for 30 minutes.
  12. Remove the lid and bake uncovered for an additional 15-20 minutes until peppers are tender.
  13. Serve hot in bowls, spooning extra sauce over the top.

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.

Keywords: tempeh, stuffed peppers, vegan, vegetarian, german cuisine, sauerkraut, beans, miso, tomato sauce, plant-based, healthy dinner, comfort food, gluten-free option, baked peppers, simmered, herbs, high protein, easy recipe
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