Tempeh & Black Bean Stuffed Peppers


Stuffed peppers were a common meal throughout my childhood. My mom used to stuff green peppers with ground beef, onion, garlic, spices and probably some other ingredients I am leaving out (Mom, if you’re out there, leave a comment and correct me on this one).


To switch up the dish a bit, this version uses tempeh and black beans in place of the ground beef. These alternate protein sources are higher in fiber and lack the saturated fat that ground beef has. It’s a great option for vegans and vegetarians or for those looking for a meatless option every now and then.




I had quite a bit of stuffing left over which I just served on the side. It would also be great as leftovers for tomorrow’s lunch.


Tonight I paired this with some quinoa and roasted butternut squash, which just added to the already stunning nutrient profile. This meal was chock full of vitamins and minerals.

How do you like to stuff your peppers?

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2 Responses to “Tempeh & Black Bean Stuffed Peppers”

  1. Mom
    June 12, 2023 at 3:26 pm #

    Yes Ashley, you are correct and the two most important items you left out were rice and my homemade speghetti sauce. I also added parsley and oregano.

    • Ashley M Galloway
      June 12, 2023 at 10:38 pm #


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