Flavor-Blasted Tempeh & Quinoa Stuffed Bell Peppers
A hearty blend of crumbled tempeh, quinoa, veggies, and spices is sautéed, seasoned, and stuffed into bell pepper halves, then baked until golden and bursting with flavor.
Ingredients
- 1 block tempeh finely crumbled
- 1 cup quinoa cooked
- 2 tsp olive oil
- 2 bell peppers large, for stuffing
- ½ red onion finely diced
- 2 cloves garlic minced
- 1 tbsp tomato paste
- 1 tsp cumin ground
- ½ tsp smoked paprika
- ½ tsp coriander ground
- 1 chili flakes pinch
- 2 tsp soy sauce or tamari
- 1 cup spinach chopped
- ⅔ cup tomato chopped
- ½ lemon, juiced
- ½ lemon, zested
- 1 ½ tsp salt
- ¼ tsp black pepper
- tahini optional, drizzled
- vegan feta optional
Instructions
- Cook the quinoa in advance if needed.
- In a skillet, heat olive oil over medium. Add onion and garlic, cook until soft.
- Stir in crumbled tempeh, cook 3–5 min until golden.
- Add tomato paste, cumin, paprika, coriander, chili flakes, and tamari. Cook another minute.
- Stir in spinach and diced tomatoes, cook until spinach wilts and tomatoes reduce.
- Add cooked quinoa, season with salt, pepper, lemon zest, and lemon juice. Stir to combine.
- Taste and adjust — add olives or other flavor-boosters if desired.
- Spoon into 4 bell pepper halves (from 2 large peppers, halved).
- Bake at 375°F (190°C) for 25–30 minutes, until peppers are tender and tops are golden.
- Optional: drizzle with tahini or top with vegan feta before serving.