Vegan Italian Stuffed Peppers full of authentic Italian flavors + protein rich tempeh! A meatless twist on an Italian classic! This easy recipe requires only a few simple ingredients + is perfect for lunch or dinner or meal prep! Vegan + gluten-free + SO delicious!
Why Do I Love These Vegan Italian Stuffed Peppers?
This is my new favorite stuffed pepper recipe π§‘ππ!Β After creating these Quinoa Stuffed Peppers, we quickly became a fan of stuffing peppers! Β For this variation, I chose bell peppers.Β You could choose any color you like.Β We absolutely love these as they are colorful, full of vitamins + antioxidants, packed full of hearty tempeh, spices, brown rice + finished off with tomato sauce.Β Perfection! Trust me here … you will not miss the meat!
Let’s Talk About Tempeh
Tempeh is a great source of protein + calcium + iron + magnesium! Above all, it is very high in prebiotics.Β If you are not familiar with prebiotics, time to get familiar!!!!! Prebiotics are a type of fiber that promote the growth of good gut bacteria. YES! To simplify this, we need lots and lots of good gut bacteria for our overall heath, to reduce inflammation, and so many more reasons!Β One way we get these is by eating a large variety of plants.Β Another way we accomplish this is by eating fermented foods.Β Tempeh is a fermented food ππ». Tempeh is on regular rotation in the MVF kitchen as one of our main sources of clean, plant-based protein.
Tara’s Tips for Perfect Meatless Tempeh Stuffed Peppers EVERY TIME:
- Boil it first!!!!! One of the main reasons people think they do not like tempeh is because it has a slightly bitter taste.Β Personally, I do not like tempeh in its original form, I always boil it. After boiling, the bitter taste is gone. Boiling also softens it up a touch so that the flavors you add later will absorb better.
- Follow my instructions + pre-cook the peppers while you make the tempeh.Β This gets them just the right consistency.
- You will need 1 1/2 cups of your favorite marinara sauce or you can use a can.Β Follow my recipe here forΒ Meatless Marinara SauceΒ orΒ Three Ingredient Tomato Sauce.Β Both work fabulously π
- You will need 1 cup of cooked brown or white rice.Β I prefer brown rice in these to give it a little texture.Β Alternatively, you could use quinoa if you like.
- The heat gets turned up with the red pepper flakes.Β I use 1 tablespoon in ours but we like it spicy. Don’t add too much if you don’t like spice.Β You can always taste test your tempeh mixture and add more at the end.
Love Tempeh?
Try my recipe forΒ Tempeh BLTΒ orΒ Tempeh Taco MeatΒ orΒ Baked Sriracha Tempeh. YUM!
Vegan Italian Stuffed Peppers
Vegan Italian Stuffed Peppers full of authentic Italian flavors + protein rich tempeh! A meatless twist on an Italian classic!
Ingredients
- 4 bell peppers
- 8 ounces tempeh
- 4 1/2 cups water
- 1 1/2 cups diced white or yellow onion
- 4 gloves minced garlic
- 1 tbsp dried Italian herbs
- red pepper flakes 1 tsp - 1 tbsp (to taste/spice level)
- 1 cup cooked brown rice
- 1 1/2 cups tomato sauce
Directions
- Step 1 Preheat oven to 350 degrees F
- Step 2 Prep the peppers by slicing off the tops and removing the seeds and ribs from inside.
- Step 3 Place the peppers on a baking sheet, pour 1 cup water in the pan, cover the pan with foil sealing the edges. Place in 350 degree oven for 20 minutes.
- Step 4 While the peppers pre-cook, bring 3 cups water to a boil in a medium pot.
- Step 5 Break tempeh block up into small crumbles with your hands.
- Step 6 Add tempeh to boiling water and boil for 10 minutes.
- Step 7 Pour into a colander and fully drain water from tempeh. Set aside.
- Step 8 Heat a non-stick skillet over medium-high heat. Add the onions, sprinkle with 2 tsp salt, cook for 5 minutes or until translucent, stirring frequently, adding 1 tbsp of water at a time if they begin to stick to the pan.
- Step 9 Stir in the garlic and cook for 1 minute.
- Step 10 Fold in the dried Italian herbs + red pepper flakes, stir to fully combine.
- Step 11 Now add in the tempeh + 1/2 cup water, cover + cook for 5 minutes over medium heat.
- Step 12 Next, add the rice + the tomato sauce, give it a gentle stir to fully mix everything together. Cover + cook for another 5 minutes over medium heat. Check the water level, if you need to β add another 1/4 cup water.
- Step 13 Turn off the heat and let the mixture sit covered for 5 minutes. Check spice level adding more red pepper to taste.
- Step 14 Carefully remove the pre-cooked peppers from the oven. The peppers and the water will be very hot. Drain off the water.
- Step 15 Fill each pepper with the tempeh mixture, pack it in really well making sure not to have too much liquid. Place the peppers on a parchment paper or silicone lined baking sheet.
- Step 16 Bake in 350 degree oven for 5-7 minutes or until hot and bubbly. Enjoy!
β€Did you make these Vegan Italian Stuffed Peppers? Love them? Leave a rating + a comment below!Β
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