Tempeh-Bean Stuffed Peppers Recipe

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.