Tempeh-Bean Stuffed Peppers

Name: Tempeh-Bean Stuffed Peppers
Total time: 67
Yield: 2
Ingredients: 2 red bell peppers, halved and seeded; 1 tablespoon olive oil; ½ (8 ounce) package tempeh; 1 small onion, chopped; 1 (15 ounce) can cannellini beans, drained and rinsed; ½ cup baby spinach; ¼ cup vegetable broth; 1 (4 ounce) package crumbled feta cheese; 2 tablespoons nutritional yeast; salt and ground black pepper to taste

Recipe by MUTHERMCREE from allrecipes.com

Dinner 1 Hr. 7 Mins.

Ingredients

2 servings

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2 red bell peppers, halved and seeded
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1 tablespoon olive oil
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½ (8 ounce) package tempeh
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1 small onion, chopped
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1 (15 ounce) can cannellini beans, drained and rinsed

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½ cup baby spinach
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¼ cup vegetable broth
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1 (4 ounce) package crumbled feta cheese
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2 tablespoons nutritional yeast
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salt and ground black pepper to taste

Instructions

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add red bell pepper halves, cover, and steam until just tender, 2 to 6 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a skillet over medium heat. Cook tempeh and onion until tempeh is crispy, 5 to 10 minutes. Add cannellini beans, spinach, and broth; cook until heated through, about 5 minutes. Remove from heat. Stir feta cheese, nutritional yeast, salt, and pepper into stuffing.
Fill red bell pepper halves with stuffing. Place on a baking sheet.
Bake in the preheated oven, uncovered, until tops are browned, about 30 minutes.