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5 from 1 vote

Tempeh Cheesesteak Stuffed Bell Peppers

Prep Time10 mins
Cook Time25 mins
Total Time35 mins


  • 3-4 green bell peppers halved and seeded (3 large or 4 medium)
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves minced
  • 1 large white onion peeled and sliced (or spiralized with Blade A and chopped)
  • 1 pound cremini mushrooms sliced
  • salt and pepper
  • 1 8oz package of tempeh, sliced into thin strips
  • 1 teaspoon steak seasoning or use ΒΌ teaspoon of paprika
  • 8 slices of provolone cheese


  • Preheat the oven to 400 degrees. Coat a large baking dish with cooking spray.
  • Place the bell peppers in the prepared baking dish and bake until tender, 15 to 20 minutes. Remove from the oven, set aside, and turn the broiler to high.
  • While peppers roast, heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, garlic, onion, and mushrooms, season with salt and pepper and cook until vegetables are slightly softened, about 5 minutes. Add the tempeh and season with steak seasoning, salt, and pepper. Cook for 5 more minutes to let seitan crisp up. Remove from heat.
  • Stuff the tempeh and vegetable mixture carefully into each bell pepper half. Top each with a slice of provolone. Return to the oven and let cook until the cheese is melted and bubbling, about 5 minutes. Serve immediately.