Tender sweet peppers stuffed with a mixture of salsa, black beans, crumbled tempeh, cauliflower rice and spices makes an interesting and flavorful twist on a classic recipe. Not only are these Tex-Mex Vegetarian Stuffed Peppers filled with veggies but they also boast 25 grams of protein per serving!
‘Wow! This is really good!’ My relatives sat down to this plant-based meal politely skeptical but left the table incredibly satisfied. That is always a huge win.
The best plant-based meals are the ones that don’t leave you missing the meat. They make you think about the meal past the eating experience and look forward to trying it again. These Tex Mex Vegetarian Stuffed Peppers is one of those meals- flavorful, satisfying and interesting.
Even better is the fact that this dinner can easily be cooked on a weeknight in around 30 minutes.
Quick Nutrition Dive
Did you know that 1 medium pepper has 250% of your daily value of vitamin C, a nutrient that is important for immune support? Vitamin C also helps synthesize collagen, the most prevalent protein in your body. Collagen helps your skin stay supple and elastic, which tends to diminish with aging.
Eating your way to better nutrition is exactly what this recipe is about. It has all the tex-mex flavors you love and a serving is very filling because it is packed with fiber. Healthy, satisfying and balanced- that is a win-win-win!
What is Tempeh?
Tempeh is soybeans (if you are familiar with edamame then you know what these look like) that have been pressed together into a cake and allowed to ferment. Fermentation is good! It actually helps reduce phytic acid and may make digestion and absorption of nutrients easier for your body. Tempeh is truly a powerhouse of nutrition and boasts MORE protein and fiber per ounce than it’s cousin tofu.
My family has been eating tempeh for years but only in the last few years have I started experimenting with it more often. We prefer the firmer, meatier texture of tempeh over the softer texture of tofu. Cube or slice it up and add it to a stir fry or roast it in the oven.
In these Tex-Mex Vegetarian Stuffed Peppers, tempeh is crumbled into the pan and slightly pan-fried before adding in the spices, salsa, beans and riced cauliflower.
In all honesty, the tempeh is what makes this recipe and gives it the meaty texture you are hoping for. If you are skeptical like my relatives were, I get it. But I hope you get curious enough to go give this recipe a try and tell me what you think!
NOTE- Some tempeh brands add grains to the tempeh for flavor or texture. Check the ingredients list if you require a gluten free option. This brand is gluten free.
These Tex-Mex Vegetarian Stuffed Peppers could be called comfort food served in a vegetable cup. Let your kids pick them up with their hands and you might just win the best parent award for the day!
Tex-Mex Vegetarian Stuffed Peppers (High Protein)
Ingredients
- 4 bell peppers red, yellow & orange preferred
- 1 tbsp avocado oil or EVOO
- 8 oz tempeh
- 2 tsp cumin
- 1 tsp chili powder
- ¼ tsp black pepper + extra for sprinkling
- ⅛ tsp kosher salt + extra for sprinkling
- 1 ½ cups chunky salsa
- 2 cups frozen cauliflower rice
- 15 oz can black beans drained & rinsed
- ¾ cup shredded cheddar cheese
Instructions
- Preheat oven to 400 degrees. Slice peppers in half, remove seeds and spray with oil (I use a Misto) or lightly rub with oil and sprinkle with salt and pepper. Roast peppers cut side up on a sheet pan for 15 minutes.
- While peppers are roasting, heat oil in a pan on medium heat. Crumble tempeh into pan and saute for 3-4 minutes. Once tempeh is lightly browned, add in cumin, chili powder, salt and pepper and cook for 1 minute.
- Next, stir in salsa, drained black beans, and cauliflower rice. Cook for 3-4 minutes, until cauliflower rice is soft.
- Remove peppers from the oven. Fill each pepper with about 1/2 cup of the tempeh and bean mixture. Top with cheddar cheese and return peppers to the oven for 15-20 minutes or until the cheese has melted and is bubbly. Serving size is 2 pepper halves.
- Serve with chopped cilantro and a dollop of sour cream or plain yogurt. Enjoy!
Notes
Interested in more plant-based recipes? You might also like
Quinoa Edamame Salad with Citrus Vinaigrette
Maple Roasted Sweet Potatoes with Pecans
