Protein-Packed Stuffed Peppers

Dinner Lunch & Salads Recipes

Stuffed Peppers! Oh, how I love this recipe. It reminds me of childhood. What is even better is that there is nothing to this yummy recipe! It is simple and snappy and feeds a bunch of people. In fact, I recently made this recipe on New Day New Chef on Amazon Prime and WGN-TV.

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, as I recommend, 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
Salt/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

4-5 TBSP Soy
1 packet Lightlife Tempeh
Mushroom Broth instead of oil for sauteing

ingredients for Stuffed Peppers by the Silver Chic Chef

Directions for Stuffed Peppers:
-In a bowl, crumble tempeh and season with soy, cumin, cayenne pepper (use less if spicy isn’t your thing), Spanish paprika, oregano, basil. Stir together really well to make sure that tempeh is fully coated and soaked into tempeh. Set aside.
-Chop onion, peel and chop garlic, and place in a large hot pan with 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.
-Add tempeh mixture to frying pan. Mix and add fennel and chopped mint.
-Stir and mix together fully, put on low.
-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 out and 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 and 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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