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.

Author:

Elizabeth | The Plant-Based Catholic

Serves:

6

Prep:

10

minutes

Cook:

20

minutes

TOtal:

30

minutes

Ingredients

  • 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

Instructions

  1. Preheat the oven to 475. Line a baking pan with aluminum foil.
  2. 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.
  3. 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.
  4. Add the crumbled tempeh, cauliflower rice, garlic powder, salt, and chili powder. Cook until the tempeh and rice are warmed through.
  5. Add the mushrooms, tomato paste, and balsamic vinegar. Cook until the mushrooms are just soft.
  6. Remove from the heat and stir in the parsley.
  7. Divide the mixture evenly between all the peppers. Sprinkle with additional parsley, if desired. Serve and enjoy!