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Stuffed peppers were a common meal throughout my childhood. My mom used to stuff green peppers with ground beef, onion, garlic, spices and probably some other ingredients I am leaving out (Mom, if you’re out there, leave a comment and correct me on this one).

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To switch up the dish a bit, this version uses tempeh and black beans in place of the ground beef. These alternate protein sources are higher in fiber and lack the saturated fat that ground beef has. It’s a great option for vegans and vegetarians or for those looking for a meatless option every now and then.

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Stuffed Peppers

(Serves 3-4)

3 large red bell peppers (or whichever color you like, can find, and can afford; typically, green peppers are cheaper), tops cut off, hollowed out

8 oz tempeh, chopped

1/2 can black beans, drained

1 medium onion, chopped

1/4 cup mushrooms, chopped

1/2 cup red cabbage, chopped

4 cloves garlic, chopped

1/2 cup kale, chopped

1 handful of pecans, chopped

2 tsp each of cumin, coriander and chili powder

2 TBS soy sauce

Olive oil for baking and sautéing

salt and pepper to taste

-Preheat oven to 400 degrees.

-Place hollowed out peppers cut side up in baking pan and drizzle with olive oil, salt and pepper. Place into oven for about 20 minutes.

– Heat 1 TBS olive oil in a large sauté pan and cook the onion for about 3 minutes, or until slightly soft. Add the garlic and cabbage, and cook for another 3 minutes, seasoning lightly with salt and pepper. Add the mushrooms, tempeh, pecans, spices and soy sauce. Lastly, add the black beans and kale, stirring to combine.

-Remove the peppers from the oven temporarily and fully stuff them with the tempeh mixture. Place back into the oven for 15-20 minutes, or until the peppers are soft.

(For 3/4 of one pepper) Calories: 313 Protein: 16g Carbohydrates: 26g Fiber: 7g Fat: 18g Saturated fat: 3g Sodium: 248mg

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I had quite a bit of stuffing left over which I just served on the side. It would also be great as leftovers for tomorrow’s lunch.

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Tonight I paired this with some quinoa and roasted butternut squash, which just added to the already stunning nutrient profile. This meal was chock full of vitamins and minerals.

How do you like to stuff your peppers?

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