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–+ servings

Easy Mexican Tempeh Stuff Bell Peppers

Nicole
Quick, Easy and Nutritious Vegan or Vegetarian Weeknight Meal
Print Recipe Pin Recipe
Prep Time 25 minutes
Course Appetizer, Lunch, Main Course, Side Dish
Cuisine Mexican
Servings 5
Calories 376 kcal

Equipment

  • Baking Dish
  • Saute Pan
  • Steamer Basket & Pot

Ingredients
  

  • 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

Nutrition

Calories: 376kcalCarbohydrates: 46gProtein: 19gFat: 14gSaturated Fat: 4gCholesterol: 12mgSodium: 649mgPotassium: 781mgFiber: 8gSugar: 7gVitamin A: 4905IUVitamin C: 175mgCalcium: 163mgIron: 4mg
Keyword Bell Peppers, Mexican Stuffed Bell Peppers, Stuffed Peppers, Tempeh, vegan, Vegetarian
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