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Spicy Tempeh Stuffed Peppers | Vegetarian, Gluten Free

Spicy Tempeh Stuffed Peppers

Try this vegetarian and gluten free spin on a classic comfort food by whipping up this spicy tempeh stuffed peppers recipe for dinner tonight.
Course Dinner, Entree
Cuisine Gluten-free, Tex Mex, Vegetarian
Keyword spicy tempeh stuffed peppers, tempeh stuffed peppers
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 322kcal
Author Deborah Davis


  • 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


  • Preheat the oven to 400 degrees Fahrenheit.
  • 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.
  • 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.
  • 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.
  • Add the cauliflower, oregano, and cumin. Cook another 2-3 minutes, stirring frequently.
  • Stir in the browned tempeh, chipotle sauce and tomato sauce. Bring to a gentle simmer and turn off the heat.
  • Stir in 1/2 cup of the shredded cheese into the mix in the skillet. Stir until melted and evenly distributed in the filling.
  • 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.
  • 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: 1pepper (2 halves) | Calories: 322kcal | Carbohydrates: 20g | Protein: 20g | Fat: 20g | Saturated Fat: 6.5g | Polyunsaturated Fat: 14.5g | Cholesterol: 20mg | Sodium: 472mg | Fiber: 4.5g | Sugar: 8g