Ingredients
- 2 red bell peppers, halved and seeded
- 1 tablespoon olive oil
- ½ (8 ounce) package tempeh
- 1 small onion, chopped
- 1 (15 ounce) can cannellini beans, drained and rinsed
- ½ cup baby spinach
- ¼ cup vegetable broth
- 1 (4 ounce) package crumbled feta cheese
- 2 tablespoons nutritional yeast
- salt and ground black pepper to taste
Why This Dish Is A Crowd Favorite
Helpful Chef Tips
- Use a spoon to carefully hollow out the peppers without breaking their sides.
- Cover the dish while baking to keep the filling moist, then uncover at the end for a nice top crust.
Step 1
Set up a steamer basket over a pot with about an inch of water, making sure the water doesn’t touch the basket. Bring it to a boil, then pop in the red bell pepper halves. Cover and steam them just until they’re tender but still hold their shape, which usually takes 2 to 6 minutes.
Step 2
While that’s happening, preheat your oven to 350°F (175°C).
Step 3
Heat some olive oil in a skillet over medium heat. Add the tempeh and chopped onion, cooking until the tempeh gets nice and crispy—this should take around 5 to 10 minutes. Then stir in the cannellini beans, spinach, and broth. Let everything cook together until it’s warmed through, about 5 minutes.
Step 4
Take the skillet off the heat and mix in the feta cheese, nutritional yeast, and a pinch of salt and pepper. Give it a good stir so all those flavors come together.
Step 5
Now, fill each pepper half with the tempeh and bean mixture and arrange them on a baking sheet.
Step 6
Pop the peppers in the oven and bake them uncovered for about 30 minutes, until the tops are golden and a little browned.
Step 7
Let them cool slightly before serving, and enjoy!
