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Jennifer Hunt, RDN, LD

Tex-Mex Vegetarian Stuffed Peppers (High Protein)

Packed with protein, fiber and a whole lot of flavor, these Tex-Mex Vegetarian Stuffed Peppers are satisfying and filling!
Print Recipe
Servings: 4
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. Next, stir in salsa, drained black beans, and cauliflower rice. Cook for 3-4 minutes, until cauliflower rice is soft.
  4. 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.
  5. Serve with chopped cilantro and a dollop of sour cream or plain yogurt. Enjoy!

Notes

For a vegan option, leave off the cheese when returning the peppers to the oven.  Serve the peppers with a cilantro avocado sauce or guacamole instead of yogurt.
Nutrition Per Serving
Calories 411; Total Fat 15g (Saturated Fat ); Sodium 866mg; Potassium 966mg; Carbohydrate 48g; Fiber 14g; Added Sugar 0g; Protein 25g