Tempeh Stuffed Peppers

These vegan stuffed peppers are filled with tempeh, quinoa, and a mix of delicious vegetables. They're hearty, nutritious, and full of flavor.

Ingredients - Serves 4

Preheat the oven to 375°F.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until soft, about 5 minutes.
Add the crumbled tempeh, cumin, paprika, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
Stir in the cooked quinoa and tomato sauce. Remove from heat.
Arrange the bell pepper halves in a baking dish. Spoon the tempeh mixture into each pepper half.
Cover the dish with foil and bake for 25-30 minutes, until the peppers are tender.
Remove from oven and let cool for a few minutes before serving.