Protein-Packed Stuffed Peppers

Dinner Lunch & Salads Recipes

Stuffed Peppers! Oh, how I love this recipe. It reminds me of childhood! There’s nothing to this yummy recipe! So simple and snappy and feeds a bunch of people.

Stuffed Peppers are so tasty and easy. Chop up some veggies with diced tomatos and you are on your way. If you are short on time, substitute Beyond Meat, Lifelight Ground or Gardein Crumbles for the tempeh and spices and move on!

Stuffed Pepper by The Silver Chic Chef, Elysabeth Alfano

Ingredients for Stuffed Peppers: If you make with Tempeh and mushroom broth, each pepper is only about 125 calories!

4 red, yellow or orange Peppers
1/2 medium white or yellow Onion
3 cloves of Garlic
4-5 oz cremini or baby bella Mushrooms
1/4 green Pepper
1/2 teaspoon of each:Cumin, Spanish Paprika, Oregano, Basil

1/4 teaspoon of cayenne pepper

2 dashes of Fennel Seeds
4-5 leaves of Mint (optional)
1 Can of Diced Tomatoes

1 Tablespoon of Tomato Paste

5 TBSP Soy
1 packet Lightlife Tempeh
Canola Oil or Mushroom Broth for sauteing
Replace Tempeh, Mint, Soy and all spices with Beyond Meat, Lightlife Crumbles or Gardein if you are short on time.

ingredients for Stuffed Peppers by the Silver Chic Chef

Directions for Stuffed Peppers:
-Chop onion, peel and chop garlic, and place in hot pan with oil or broth.
-Add in green peppers and mushrooms. Keep sauteing until half cooked.
-Add in 1 can of diced tomatoes, 1 tablespoon tomato paste, salt, and pepper.
-In a separate LARGE hot pan with oil or mushroom broth, crumble the tempeh and season with soy, cumin, cayenne pepper (use less if you don’t like), Spanish paprika, oregano, basil. Stir together really well to make sure that tempeh is fully coated.
-Spoon in veggie-tomato mixture into pan with tempeh. Mix and add fennel and chopped mint.
-Core the peppers, but keep the top, cutting off the dangling seeds. Spoon in mixture to 4 peppers (maybe 3 if the peppers are large). Put the top back on.
-In a pre-heated oven at 350, bake for 25 minutes. Let sit for 5 with oven off.  Take our an let sit again for 5.  Serve!
-If you are going to a BBQ, you can fill the peppers and then cover entire pepper with tin foil and grill on top shelf of grill for 25 minutes and serve!
-Recipe doubles, triples, etc. easily.

Stuffed Pepper by the Silver Chic Chef, Elysabeth Alfano

Let me know what you think and if you serve them at parties. It is always a crowd-pleaser, truly filling so, so healthy and low in calories!! After one savory bite, no one will believe you when you say how low in calories it is!

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