Italian Vegan Stuffed Peppers

Vegan Stuffed Peppers features a flavorful mix of veggies, herbs, and protein-rich tempeh for a hearty and delicious lunch, dinner, or meal prep idea!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees F.

Step 2

In a large skillet, heat oil/water over medium heat, add onion, garlic and crumbled tempeh, saute for 5 minutes. Add the zucchini, yellow squash, mushrooms, oregano, basil, red pepper flakes, parsley, salt and pepper, and tomato sauce, cook for 2 minutes or so. Add rice and mix to combine. Remove from heat.

Step 3

Fill each bell pepper with vegetable mixture, making sure to pack it well. These are hefty stuffed bell peppers. Sprinkle with optional vegan shredded cheese. Cover with lid or tin foil.

Step 4

Place dish on the center rake and bake for 35 – 40 minutes. Remove cover and bake for another 5 – 10 more minutes. Cooking times vary, adjust to suit your needs.

Step 5

Once done, let cool a few minutes and serve with a sprinkle of freshly chopped parsley.

Step 6

Serves 6, 1 bell pepper per person.

Step 7

Store leftovers, covered, in the refrigerator for 4 – 5 days. To keep longer store vegan stuffed peppers in the freezer for up to 2 – 3 months. To freeze, simply let peppers cool completely and store them in freezer-safe containers. Let thaw before reheating.

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