Tempeh Wild Rice Stuffed Peppers

Inspired by Italian Stuffed Peppers, this plant-based version uses tempeh and mushrooms for a hearty, protein-packed alternative to sausage. 20 grams of protein + 11 grams of fiber per serving!

Prep Time45

Cook Time25

Total Time1 10

Course: dinner

Cuisine: American, Italian

Servings:

Calories: 312kcal

Ingredients

2 tablespoons extra virgin olive oil divided
8 ounces tempeh crumbled
3 tablespoons tamari
1 tablespoon tomato paste
1 teaspoon vegan Worcestershire
1 teaspoon smoked paprika
2 teaspoons Italian seasoning
1 tablespoon pure maple syrup
1 tablespoon nutritional yeast
1 small onion finely chopped
8 ounces cremini mushrooms stems removed and finely chopped
3 garlic cloves minced
2 cups lacinato kale finely chopped (can also use spinach if desired)
15 ounces diced tomatoes with their juices
½ cup cooked wild rice or desired grain
4 large bell peppers cored and halved
¼ cup shredded dairy-free parmesan plus a few tablespoons more for serving
salt to taste

Instructions

Note: The recipe assumes that the rice is already cooked. Wild rice takes almost an hour to cook so I advise doing this step in advance to save time, or using microwavable rice.
In a large pot, warm 1 tablespoon extra virgin olive oil over medium heat. Add the crumbled tempeh and cook until light golden brown on the edges, about 5-7 minutes.
Meanwhile, in a large bowl, combine 3 tablespoons tamari, 1 tablespoon tomato paste, 1 teaspoon vegan Worcestershire sauce, 1 teaspoon smoked paprika, 2 teaspoons Italian seasoning, 1 tablespoon pure maple syrup and 1 tablespoon nutritional yeast. Whisk until smooth.
Transfer tempeh from pot to the bowl and stir until evenly coated. Allow to marinate while you prepare the rest of the filling.
In the same large pot, warm the remaining tablespoon of oil. Add the onion and sauté until translucent, for about 3-5 minutes. Then add the mushrooms and garlic and continue to cook until the mushrooms release their liquid. Lastly, add the kale, cover and cook for 3-5 minutes more, until kale has wilted.
To the pot, add the diced tomatoes, cooked rice, shredded parmesan and marinated tempeh. Stir to combine. Add salt, to taste. Remove from heat and set aside.
Preheat the oven to 350°F and line a baking sheet with parchment paper. Arrange the bell pepper halves on the baking sheet. Spoon the filling into each bell pepper halve. Bake in the oven for about 20-25 minutes.
Serve warm garnished with shredded parmesan, and enjoy!

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.

Nutrition