Our Mexican Tempeh Stuffed Peppers recipe is a mouthwatering fusion of flavors that will tantalize your taste buds! Each bite is a harmonious blend of protein-packed tempeh, aromatic spices, and a medley of colorful bell peppers, creating a wholesome and satisfying dish that’s as visually stunning as it is delicious. It makes a nutritious and flavor-packed meal that is sure to become a favorite in your culinary repertoire! So, join us on a culinary adventure and savor the essence of Mexico in every bite.
4 bell peppers
2 tablespoons vegetable oil
1 small white onion, diced
4 garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon salt
2 teaspoons chili powder
8 ounces tempeh (1 block tempeh)
1 cup canned black beans, drained and rinsed
1 tablespoon tomato paste
2 tablespoons water
1/2 cup cheese, shredded
1/4 cup plain Greek yogurt
1/4 cup cilantro (optional)
01Preheat oven to 400 degrees F.
02Slice the peppers in half, remove the seeds and set aside.
03Heat a skillet over medium high heat and add vegetable oil and white onion. Sauté for 2 minutes, then add garlic and sauté for an additional 2 minutes.
04Add the cumin, salt and chili powder to the onion and garlic mixture. Stir to combine.
05Crumble the tempeh into the pan and cook over medium heat for 3-4 minutes.
06Add black beans, tomato paste and water, and cook for an additional 3 minutes.
07Remove the tempeh mixture from the heat and spoon it into the open pepper halves. Evenly distribute the cheese among the peppers.
08Bake for 15 minutes.
09Top each pepper with a dollop of Greek yogurt and a sprinkle with cilantro, if using.