Taco Tempeh, Black Bean and Rice Stuffed Peppers

vegetarian

Stuffed peppers are a fun, meal prep friendly way to pack in a lot of flavor and nourishing ingredients into one meal! These Mexican inspired stuffed peppers use tempeh as a hearty protein source, plenty of taco seasoning for flavor, and beans, rice, and cheese for that stuffed pepper consistency!

Taco Tempeh, Black Bean and Rice Stuffed Peppers

Mexican inspired stuffed peppers are my favorite. I love anything with rice and beans and peppers are one of my favorite vegetables to cook with, because they’re so versatile. The key to stuffed peppers is cooking the peppers enough beforehand so that they’re pliable enough to stuff, but firm enough so they don’t turn to mush.

Taco Tempeh, Black Bean and Rice Stuffed Peppers

These peppers are made with crumbled tempeh. If you’re nervous to cook with tempeh, don’t be! I prefer using it more than tofu – the consistency is heartier, it’s more transformable, and I love that you can crumbled it to a meat-like consistency. Like tofu, tempeh absorbs any flavors that you cook it with.

Taco Tempeh, Black Bean and Rice Stuffed Peppers

Don’t be afraid of tempeh, BUT if you are, you can swap out the tempeh for 1/2 pound of ground meat, like a turkey, chicken, or beef. If you’re vegetarian and don’t like tempeh, just omit the tempeh altogether – they’ll be like rice and bean stuffed peppers.

If you’re a meal prepper, these are a great option, too! To reheat, just pop in the microwave for 3 minutes or in the oven at 400 and cook until heated through, about 10 minutes.

Watch our video for this recipe using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Inspiralized

Recipe

Taco Tempeh, Black Bean and Rice Stuffed Peppers

Prep Time15 mins
Cook Time45 mins
Total Time1 hr

Ingredients

  • 4 large bell peppers
  • 8 oz block of tempeh
  • 1 tablespoon extra virgin olive oil
  • 1 large garlic clove minced
  • 1 small red onion diced
  • 1 15oz can black beans, drained and rinsed
  • 1 14.5oz can diced tomatoes
  • 1 tablespoon + 1 teaspoon taco seasoning
  • 1 cup cooked brown rice
  • ¾ cup shredded Mexican cheese
  • to garnish: jalapeno slices guacamole, etc

Instructions

  • Preheat the oven to 375 degrees. Spritz a large baking dish with cooking spray and add in the pepper halves. Spritz with more cooking spray and bake for 20 minutes.
  • Bring a medium pot of shallow water to a simmer. Add the block of tempeh and simmer for 10 minutes. Drain the tempeh and pat it dry. Allow the block to cool, and when it's cool enough to handle, crumble it into pieces, slightly larger than a ground meat texture.
  • While tempeh cooks, place a large skillet over medium-high heat. Once oil is shimmering, add the garlic and onions and cook until onions are translucent, about 3 minutes. Add the tempeh, black beans, and tomatoes, stir, and add the taco seasoning. Stir well to combine and turn the heat off. Add the rice and 1/2 cup of the cheese and stir well to combine.
  • Stuff the mixture into the pepper halves and top with remaining cheese. Bake for 10-15 minutes or until cheese is melted and peppers are tender. Garnish as desired.

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating




The maximum upload file size: 300 MB. You can upload: image.

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

  • Weekly Recap
  • Kidsletter
  • Products + Sales

my cheeks are seriously sore from laughing after my @capitalonecafe livestream event with @jonathandbennett and @candaceparker 🤪 also, I did my own hair and makeup for the event, and I’m pretty proud of myself 💁🏻‍♀️ more to come, and thanks to everyone who tuned in 😘 now who’s watching the new season of @workinmomsnetflix that just dropped?! 👇🏼 ...

GRILLED OREGANO SHRIMP with LEMONY-DILL ORZO 🍋 the 20 minute dinner you didn't know you needed in your life! ⁣⁣
⁣⁣
you’ve all been making this dish non-stop since I posted it last week, and I’m loving the little personal tweaks – adding Kalamata olives, artichokes, string beans, subbing shrimp for roasted chickpeas or chicken, and I’ve even seen someone use salmon instead of shrimp! 👏🏼⁣⁣
⁣⁣
now.. help us all figure out what to cook for dinner! what’s one dish on your meal plan this week?! 👇🏼👇🏼

#easydinner #easydinners #easydinnerideas #easydinnerrecipes #30minutemeals #simplemeals
...