Tempeh-Bean Stuffed Peppers

Ingredients and Weight:

• Red bell peppers (8 medium): 1 pound
• Tempeh (1 package): 10 ounces
• Black beans (1 can, drained and rinsed): 15 ounces
• Onion (1 medium): 6 ounces
• Garlic (4 cloves): 1 ounce
• Olive oil: 2 tablespoons
• Seasonings (paprika, cumin, chili powder, salt, black pepper): to taste

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Difficulty Level: 3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Cut the peppers in half lengthwise and remove the seeds and ribs.
3. In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until softened.
4. Add garlic and cook for 1 minute more.
5. Crumble tempeh into small pieces and add to the skillet. Cook until browned.
6. Stir in black beans and seasonings.
7. Fill each pepper half with the tempeh-bean mixture.
8. Place peppers in a baking dish and roast for 40 minutes, or until peppers are tender and the filling is heated through.

Nutritional Information:

• Calories: 250 per serving
• Protein: 15 grams per serving
• Fiber: 10 grams per serving
• Carbohydrates: 30 grams per serving
• Fat: 10 grams per serving

Dish Characteristics:

• Savory and flavorful
• Hearty and filling
• Healthy and plant-based
• Visually appealing

User Comments:

• "These stuffed peppers were delicious and satisfying. I love the combination of tempeh and beans."
• "The peppers were perfectly roasted and the filling was flavorful. Great for a meatless meal."
• "I made these for my friends and they all raved about them. Definitely a keeper recipe."

Special Precautions and Tips:

• If you don't have tempeh, you can substitute extra firm tofu.
• You can add other vegetables to the filling, such as chopped mushrooms or zucchini.
• To make the dish vegan, use vegetable broth instead of chicken broth.