Spicy Tempeh Stuffed Peppers | Vegetarian, Gluten Free

Spicy Tempeh Stuffed Peppers

  • Author: Deborah Davis
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 4
  • Category: Dinner, Entree
  • Method: Baked, Stove-Top
  • Cuisine: Vegetarian, Gluten-free, Tex-Mex


Try this vegetarian and gluten free spin on a classic comfort food by whipping up this spicy tempeh stuffed peppers recipe for dinner tonight.


For the Stuffing:

  • 1/2 head cauliflower (~10 oz. of cauliflower)
  • 2 tablespoons olive oil (divided)
  • 8 oz. package tempeh, crumbled
  • 1/2 onion, chopped (~1/3 cup chopped)
  • 8 oz. package button mushrooms, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1/4 cup salsa OR canned chipotle sauce (use chipotle if you like spicy)
  • 1 (15 oz.) can tomato sauce
  • Sea salt and ground black pepper, to taste
  • 3/4 cup shredded pepper jack cheese, divided
  • 4 bell peppers
  • To serve: chopped fresh cilantro and sour cream


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Add the 1/2 head cauliflower to a food processor and pulse until cauliflower resembles rice. (It should make about 2 cups of riced cauliflower.) Set aside.
  3. Heat up 1 tablespoon of the olive oil in a large skillet. Add the tempeh and stir fry until golden, about 7-9 minutes. Transfer to a bowl and set aside.
  4. To the same skillet, add the other tablespoon of olive oil and chopped onion. Cook 3-5 minutes or until onion is translucent and beginning to brown. Stir in the chopped mushrooms. Cook until moisture from the mushrooms is cooked off, about 5 minutes. Stir in the garlic and cook another 1 minute.
  5. Add the cauliflower, oregano, and cumin. Cook another 2-3 minutes, stirring frequently.
  6. Stir in the browned tempeh, chipotle sauce and tomato sauce. Bring to a gentle simmer and turn off the heat.
  7. Stir in 1/2 cup of the shredded cheese into the mix in the skillet. Stir until melted and evenly distributed in the filling.
  8. Cut bell peppers in halves lengthwise (from stem to bottom) and arrange on a baking sheet. Divide filling evenly between the halved peppers. Top with remaining 1/4 cup of shredded cheese.
  9. Bake for 35-40 minutes or until cheese is browned and peppers are tender when poked with a fork.


Instead of spooning the sauce out of the can, I usually just puree the whole can of chipotle peppers and sauce together until smooth and use it in recipes.


  • Serving Size: 1 pepper (2 halves)
  • Calories: 322 kcals
  • Sugar: 8 g
  • Sodium: 472 mg
  • Fat: 20 g
  • Saturated Fat: 6.5 g
  • Unsaturated Fat: 14.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 4.5 g
  • Protein: 20 g
  • Cholesterol: 20 mg