One of Egypt’s most well-known dishes is this one. It’s a traditional dish that tastes good and is tasty.
| Prep Time: | 20 mins |
| Cook Time: | 47 mins |
| Total Time: | 1 hr 7 mins |
| Servings: | 2 |
| Yield: | 4 stuffed pepper halves |
Ingredients
- 2 red bell peppers, halved and seeded
- 1 tablespoon olive oil
- ½ (8 ounce) package tempeh
- 1 small onion, chopped
- 1 (15 ounce) can cannellini beans, drained and rinsed
- ½ cup baby spinach
- ¼ cup vegetable broth
- 1 (4 ounce) package crumbled feta cheese
- 2 tablespoons nutritional yeast
- salt and ground black pepper to taste
Instructions
- 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.
Nutrition Facts
| Calories | 560 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 13 g |
| Protein | 32 g |
| Saturated Fat | 11 g |
| Sodium | 1222 mg |
| Sugars | 9 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |