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.

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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.

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Serves: 4⁣

Ingredients⁣
2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
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1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

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