Tempeh Cheesesteak Stuffed Bell Peppers
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes 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.