Plant-Based Stuffed Peppers
Plant-Based Stuffed Peppers are a filing and delicious meal. They're made with tempeh and cauliflower rice for tons of protein and fiber.
Elizabeth | The Plant-Based Catholic
- 6 Large Bell Peppers
- 1 Large Yellow Onion, sliced
- 8 Ounces Tempeh, crumbled
- 12 Ounces Cauliflower Rice
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Salt
- 1/2 Teaspoon Chili Powder
- 8 Ounces Mushrooms, chopped
- 2 Tablespoons Tomato Paste
- 1 Tablespoon Balsamic Vinegar
- 1/3 Cup Chopped Parsley
- Preheat the oven to 475. Line a baking pan with aluminum foil.
- Cut tops off of the peppers. Scoop out insides then place the tops back on. Arrange in the baking pan and bake for 10 minutes.
- Meanwhile, in a large skillet, add the onions and cook on medium heat until they start to soften. Use a splash of vegetable broth to keep the onion from sticking.
- Add the crumbled tempeh, cauliflower rice, garlic powder, salt, and chili powder. Cook until the tempeh and rice are warmed through.
- Add the mushrooms, tomato paste, and balsamic vinegar. Cook until the mushrooms are just soft.
- Remove from the heat and stir in the parsley.
- Divide the mixture evenly between all the peppers. Sprinkle with additional parsley, if desired. Serve and enjoy!