Tempeh Spinach Stuffed Peppers

How cool are these black bell peppers? I’d never seen them before, so I needed to buy them. I was a little surprised when we cut them open and they were green inside. I suppose I could’ve guessed that. They did have greenish streaks when I looked at them carefully. I wanted to make something that would feature their color. I decided on stuffed peppers, since they would stay mostly whole. Apparently they turn green as you cook them, so I guess my plans were thwarted. That doesn’t mean the peppers weren’t good though.

Black Peppers

  • 4 bell peppers, de-stemmed, de-seeded, de-ribbed
  • 1/4 cup water
  • 1 tablespoon olive oil
  • 8 ounces tempeh, crumbled
  • 1 medium yellow onion, diced
  • 3 cloves of garlic, minced
  • 1 cup cooked quinoa
  • 1 8-ounce can of tomato sauce
  • 2 cups torn spinach, well-packed (2 1/2 ounces)
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon crushed red pepper
  • freshly cracked black pepper
  • sea salt
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Add the water to a square casserole dish. Place the peppers in, cut side down. Place in the oven and cook for 15 minutes. Then remove and allow to cool.
  3. Meanwhile, heat the oil in a large frying pan over medium-high heat.
  4. Add the tempeh, season with salt and pepper, and cook for about 5 minutes, until browned.
  5. Push the tempeh over to one side of the pan, add the onion. Cook for a few minutes, until starting to brown around the edges. Push the onions to the side and add the garlic. Cook until fragrant, about half a minute.
  6. Remove the pan from heat and stir in the spinach, quinoa, parsley, rosemary, red pepper, and half of the tomato sauce. Mix well. Taste and adjust seasoning if necessary.
  7. Stuff the peppers with the filling and return to the casserole dish. Top with the remaining tomato sauce.
  8. Bake in the oven for 30 minutes, until the peppers are starting to wrinkle on top. Serve.

(Serves 4)

Inside It's Green

Be careful when stuffing the peppers, they’ll likely still be hot.

I bought the black peppers since they were unusual, but really they tasted just like green peppers. I much prefer red, orange, or yellow peppers for pretty much every cooking application. Your choice whether you want to stick with the more traditional green or go for the sweeter peppers.

Many stuffed pepper recipes call for cheese on top. I omitted cheese this time, but you’re certainly welcome to add it.

Looking for More Gluten-Free Vegetarian Recipes?

I recommend The Gluten-Free Vegetarian Kitchen, by Donna Klein.

What you'll find:
  • More than 200 tasty recipes,
  • Numerous tips for succesful gluten-free cooking and baking, and
  • Nutritional information (calories, grams of protein, fat, carbs, etc.) for every recipe.

Comments

  1. I made stuffed peppers for supper last nite. Green ones and red ones. The black ones remind me of a dark eggplant color. I stuffed mine with sauteed onions & garlic, zucchini, chopped cabbage, (from a bag, so handy,) cranberries, (dehydrated from a bag as well, thank you SunMaid) and rice. Spices included cumin, oregano, garlic powder, onion powder, Coleman powdered mustard, ginger, cayenne and cinnamon. I made two batches, one with ground beef that I precooked for my wife, and the straight veggie version for me. I must say, I think the cranberries were the most fun addition. I gave the peps a 5 minute blanch after coring them, then stuffed ‘em, and put them in a 350ยบ oven for 45 min to let everything meld nicely. Topped with tomato sauce and generous portion of fresh basil. Yummy! Your sound dee-lish too. You’ll have to tell me about tempeh. It still is a mystery to me. I’ve never used it. Tofu, yes. Tempeh, no. Am I missing something good here?

  2. Those peppers sound great and quite healthy to boot. I think you just have to try tempeh to figure out if you like it or not. It’s very different from tofu. Unlike tofu, it certainly has a distinctive taste, kind of mushroomy. I like it. Mike likes it enough. It’s a good way to mix things up a bit.

  3. Careful Tempeh has whole grain barley in it.

  4. Tempeh can be made with a variety of grains and legumes. There are gluten-free varieties of tempeh available. Turtle Island is one brand.

  5. Wow, I did not know that ! Thanks so much, I will have too look for it cuz I love Tempeh.

  6. :D In general I always try to look for gluten-free versions of products before completely ruling them out. You can always email the company to find out if something is indeed gluten-free. No sense in limiting yourself further than you need to.

  7. I made these tempeh spinach stuffed peppers last night and OMG it was 1 of the best meals I’ve had in a very long time! Thank you! I used green peppers and I left out the onion and garlic because they upset my stomach but it was fabulous! I’d never tried tempeh before I thought it was just like tofu and I don’t like tofu but I now LOVE tempeh and it will be at least a weekly addition to my diet.

  8. Cynthia Bennett says:

    I am so excited to make this tomorrow. I’m using a gluten free-meat free Italian Sausage blend instead of the tempeh.

Speak Your Mind

*

Disclaimer 1: Many of the links on this site are affiliate links. That means that if you click through from my link and buy the linked-to product, or sign up for the linked-to service, I receive a commission. For example, if you click through to Amazon via one of my links, I receive a commission of approximately 7% for any product you purchase.


Disclaimer 2: I am not a medical professional, and the information contained on this site is not medical advice. It is your responsibility to check the foods you eat to make sure that they are safe for you. If you're considering any dietary changes, it's probably a good idea to speak with your physician.


Copyright 2014 Pickled Publishing LLC - All rights reserved. Content may not be copied or republished without my express permission.