Let’s talk Tempeh shall we? I had long avoided this mystery meat replacement. No more my friends, these easy vegan tempeh stuffed bell peppers are everything missing from your meatless weeknight dinner rotation.
What is Tempeh?
What is this mystery food you ask? Well, tempeh is a made from several different sources and not all tempeh is made the same. Let’s discuss:
Tempeh is similar to tofu in that it is made from soybeans, but unlike tofu tempeh is fermented and as the tempeh ferments, the microorganisms grow a pale mat of mycelium around the beans and grains, to form a firm cake. Sounds pretty gross right? It’s not really, think of it sort of like how we find cultures in yogurt from bacteria… these things are usually good for us, and tempeh is no exception.
You can find tempeh made with various additions in lots of grocery stores these days. I bought mine at Trader Joes and it contains a mix of soybeans, rice, barley, and millet but Lightlife also makes a good tempeh you can usually find at your local grocer.
How to Cook Tempeh
Cooking Tempeh is fairly simple but requires one additional step for the most flavorful taste. Pre-cooking by STEAM is going to loosen that tempeh prior to baking, broiling or sauteing. This step will help ensure that your tempeh absorbs the flavors you plan to add to your dish vs just coating the tempeh. I like to use a steamer basket over a pot of shallow boiling water and cook until it just begins to become soft – approximately 5-7 minutes. I like to prep my bell peppers while my tempeh steams by slicing them in half and then coring out the centers and microwaving 3 mins til they are beginning to soften.
Once your done with steaming your tempeh you’re ready to cook this super quick and easy vegan or vegetarian meal (depending on which type of cheese you opt to use to top your peppers.) Disclaimer – I already had my quinoa prepped as I usually make some for the week to have on hand for quick dinners and lunches, if you don’t have pre-made quinoa you can microwave a frozen bag in minutes or cook some prior to starting this dish. Then you just need to chop some veggies get your taco spice mix, beans, corn and quinoa together and make some delish weeknight magic.
Start by sauteing your veggies in your pan (i’m using some jalapeno and more bell pepper because that is what I had on hand but onions or cauliflower would also work great in this dish.) next, crumble the tempeh into your pan – it’ll break up great and is now ready for seasoning! Add the seasoning, black beans, corn and quinoa and cook a few minutes to thoroughly warm your mixture.
Stuff you par baked peppers, top with cheese of choice and get ready to bake this nutritious meatless meal loaded with fiber, protein and flavor!
Easy Mexican Tempeh Stuff Bell Peppers
Equipment
- Baking Dish
- Saute Pan
- Steamer Basket & Pot
Materials
- 5 Bell Peppers Washed, halved and scooped (note my photos are showing a half portion)
- 1 pkg Tempeh
- 1 cup White quinoa cooked
- 1/2 cup Frozen corn
- 1/2 cup Black beans drained and rinsed
- 1 Jalapeno Pepper washed and diced
- 1/2 Bell Pepper washed and diced
- 1 pkg Taco Seasoning Organic preferable or make your own!
- 3/4 cup Water
- 1 tbsp Avocado Oil
- 1/2 cup cheese shredded colby jack, cheddar or vegan shreds
Instructions
- Preheat your oven to 400 degrees
- Cube and steam your tempeh approx 5-7 mins until softened
- While the tempeh steams, gather your ingredients and prep you bell peppers by washing and slicing them in half and then cleaning out the centers of any stems or seeds. Place them in a shallow casserole dish and microwave on high about 3 mins until they are warm and just slightly softened
- When the tempeh is finished steaming add the avocado oil to your saute pan and add the chopped jalapeno and bell peppers and cook 2-3 mins then begin crumbling in your tempeh. Add in the cooked quinoa and mix to combine
- After the quinoa is fully combined add the taco seasoning and water together and add to you veggies, quinoa and tempeh. Mix in the the frozen corn and rinsed black beans. Allow the mixture to cook 3-5 minutes to bring the flavors together and fully warm the corn and beans.
- Spoon the filling into your prepared bell peppers and top with cheese of choice.
- Cover the dish with foil and bake in your preheated oven 15-20 mins, then remove from the oven, rotate your dish and remove the foil. Cook for an additional 10 mins until the peppers are soft and the cheese is melted and bubbly. Serve with lime, avocado and tortilla shreds or chips.
- Makes 5 servings of 2 halves each
