Cinco De Mayo

Mexican Tempeh Stuffed Peppers

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1Made this recipe

Serves: 4

Prep Time: 5 Minutes

Cook Time: 25 minutes

About Mexican Tempeh Stuffed Peppers

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.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.