Tempeh Wild Rice Stuffed Peppers
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bell peppers stuffed with a hearty filling of tempeh, mushrooms, wild rice, tomatoes, kale, and Italian seasonings. A protein-packed plant-based main with substantial fiber and umami depth.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons extra virgin olive oil (divided)
- 8 ounces tempeh (crumbled)
- 3 tablespoons tamari
- 1 tablespoon tomato paste
- 1 teaspoon vegan Worcestershire
- 1 teaspoon smoked paprika
- 2 teaspoons Italian seasoning
- 1 tablespoon pure maple syrup
- 1 tablespoon nutritional yeast
- 1 small onion (finely chopped)
- 8 ounces cremini mushrooms (stems removed and finely chopped)
- 3 garlic cloves (minced)
- 2 cups lacinato kale (finely chopped (can also use spinach if desired))
- 15 ounces diced tomatoes (with their juices)
- ½ cup cooked wild rice (or desired grain)
- 4 large bell peppers (cored and halved)
- ¼ cup shredded dairy-free parmesan (plus a few tablespoons more for serving )
- salt (to taste)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 25m
- Sodium
- 1346mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1078mg
- Calcium
- 226mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 1346MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.