Stuffed Peppers! Oh, how I love this recipe by the Silver-Chic Chef, Elysabeth Alfano.  Elysabeth is also the host of the Awesome Vegans Podcast and Video Series.

There’s nothing to this yummy recipe! So simple and snappy and feeds a bunch of people. Easy and tasty, Stuffed Peppers are a hearty meal that everyone loves. Chop up some veggies with diced tomatos and you are on your way. If you are short on time, substitute Beyond Meat, Lifelight Ground or Gardein Crumbles for the tempeh and spices and move on!

An Amazing Plant-Based Summer Recipe: Spectacular Stuffed Peppers!

OH, it’s on! What to grill on those summer holidays? How about STUFFED PEPPERS?!?! The Silver-Chic Chef, Elysabeth Alfano, is on #LunchBreakLIVE cooking up a storm for the summer season.

Posted by Jane Velez-Mitchell on Wednesday, July 3, 2019

If you do make them with Lightlife Tempeh and sautee in either a teenie bit of oil or mushroom broth, each Stuffed Pepper is only 100 calories!!

Ingredients for Stuffed Peppers:
4 Red, Yellow or Orange Peppers
1/2 medium white or yellow onion
3 cloves of garlic
4-5 oz cremini mushrooms
1/4 green pepper
salt/pepper
teaspoon of cumin, cayenne pepper, spanish paprika, oregano, basil, italian seaoning (optional)
2 dashes of fennerl seeds (optional)
4-5 leaves of mint (optional)
1 Can on Diced Tomatoes
5 tbsp soy
1 packet Lifelight tempeh
canola oil or msuhroom broth for sauteeing
replace tempeh, mint, soy and all spices with Beyond Meat, Lightlife Crumbles or Gardein if you are short on time.

Ingredients for making Stuffed Peppers

Directions for Stuffed Peppers:
-Chop onion, peeled garlic and place in hot pan with oil or broth.
-Add in green peppers and mushroom. Keep sauteeing until half cooked
-Add in 1 can of didced tomatoes, salt and pepper
-In a separate LARGE hot pan with oil or mushroom broth, crumble the tempeh and season with soy, cumin, cayenne pepper (use less if you don’t like), spanish paprika, oregano, basil, italian seasoning. Stir together really well to make sure that tempeh is fully coated.
-Spoon in veggie-tomatoe mixture into pan with tempeh. Mix and add fennel and chopped mint.
-Core the peppers, but keep the top. Spoon in mixture to 4 peppers. But the top back on.
-In a pre-heated oven at 350, bake for 25 minutes. Let sit for 5. Serve!
-If you are going to a BBQ, you can fill the peppers and then cover entire pepper with tin foil and grill on top shelf of grill for 25 minutes and serve!
-Recipe doubles, triples, etc. easily.

Stuffed Peppers by Elysabeth Alfano

Let us know what you think and if you serve them at parties. It is always crowd pleaser, truly filling so, so healthy and low in calories!! After one savory bite, no one will believe you when you say it is only 100 calories!