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.
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.
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.