Plant-Based Stuffed Peppers are a filing and delicious meal. They're made with tempeh and cauliflower rice for tons of protein and fiber.
I have some good memories of eating stuffed peppers. My parents always grew bell peppers in our garden. Inevitably, at some point in the summer we'd have an overflow of peppers. What better to do with tons of extra peppers than to make stuffed peppers?! Needless to say, I've eaten quite a few stuffed peppers throughout my life.
The cool thing about stuffed peppers is that you can get so creative with the filling. Often, stuffed pepper recipes call for rice, but you could sub quinoa or another grain. You could switch up the seasoning and completely change the flavor profile of the dish.
For this particular recipe, I kept the flavor profile pretty traditional. But, of course, since these peppers are plant-based, I used tempeh as a sub for the ground beef. And for some extra veg, I used cauliflower rice. The result is a plant-filled dish with tons of protein and fiber. So good!
Step 1. Preheat the oven to 475. Line a baking pan with aluminum foil.
Step 2. Cut tops off of the peppers. Scoop out insides then place the tops back on. Arrange in the baking pan and bake for 10 minutes.
Step 3. Meanwhile, in a large skillet, add the onions and cook on medium heat until they start to soften. Use a splash of vegetable broth to keep the onion from sticking.
Step 4. Add the crumbled tempeh, cauliflower rice, garlic powder, salt, and chili powder. Cook until the tempeh and rice are warmed through.
Step 5. Add the mushrooms, tomato paste, and balsamic vinegar. Cook until the mushrooms are just soft.
Step 6. Remove from the heat and stir in the parsley.
Step 7. Divide the mixture evenly between all the peppers. Sprinkle with additional parsley, if desired. Serve and enjoy!
Thank you God for filling meals that celebrate the healthy foods that You give us. Amen.
Looking for other filling, plant-based mains? Here are some popular dinner recipes from my site:
Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
Plant-Based Stuffed Peppers are a filing and delicious meal. They're made with tempeh and cauliflower rice for tons of protein and fiber.
Leave a comment