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Stuffed Peppers with Tempeh

A clean high-fiber Plant-based protein to cook this summer (2) (2).png

These sweet, vibrant bell peppers shine when stuffed with a hearty mix of crumbled Noble Bean tempeh, beans, corn, and rice - flavorful, nourishing, and perfectly satisfying… plus, they make an amazing leftover lunch the next day.

INGREDIENTS

  • 4 large bell peppers (red, yellow, or green), tops cut off & seeds removed

  • 1 block Noble Bean tempeh (240 g), crumbled

  • 1 tbsp olive oil

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1 cup cooked rice (or quinoa)

  • 1 cup black beans (cooked or canned, rinsed)

  • 1 cup corn kernels (fresh - they are in season! )

  • 1 tbsp tomato paste

  • 1 tsp chili powder (optional)

  • 1 tsp smoked paprika

  • ½ tsp cumin

  • Salt & pepper to taste

  • Fresh lime wedges & cilantro for garnish

15 minutes +
35 minutes baking time

4 servings

INSTRUCTIONS

1. Prepare Peppers: Preheat oven to 375°F (190°C). Slice tops off peppers and remove seeds. Place in a baking dish.

2. Cook Filling: Heat oil in a skillet over medium heat. Sauté onion and garlic 3–4 min. Add crumbled tempeh and cook 5 min until golden.

Stir in tomato paste, spices, black beans, corn, and rice. Cook 3–4 min, mixing well.

3. Stuff & Bake: Fill peppers with the tempeh mixture. Cover with foil and bake 25 min, until peppers are tender.

4. Serve: Garnish with fresh cilantro and lime wedges.

Optional: top with avocado slices or vegan cheese.

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