Tempeh Wild Rice Stuffed Peppers Jump to Recipe Leave a Review Pin RecipeTempeh Wild Rice Stuffed Peppers- Inspired by Italian Stuffed Peppers, this plant-based version uses tempeh and mushrooms for a hearty, protein-packed alternative to sausage.20 grams of protein + 11 grams of fiber per serving! (vegan, gluten-free) I’m breaking all the rules with this recipe.Tempeh? In Italian Stuffed Peppers? What the whaaa?? I know it sounds strange but bear with me.

The idea popped into my head when I started craving sausage stuffed peppers.I thought…what if I made some sort of Italian sausage with tempeh? That’s pretty much the whole story.But I promise if you can get past the unconventional mergence of Indonesian and Italian cuisines, the pay off is worth it.

The peppers are not only packed with protein (thanks to the tempeh) but they have plenty of Italian flavor going on inside.Let me show you how to make them! Tempeh Wild Rice Stuffed Pepper Ingredients Tempeh- Original tempeh works best but if you have a soy-free variety that you enjoy, feel free to use it here.Marinade– The marinade requires quite a few pantry ingredients but you should have most of them on hand: soy sauce (or tamari for GF), tomato paste, vegan Worcestershire sauce, smoked paprika, nutritional yeast, pure maple syrup and Italian seasoning.

Onion– Yellow, white or red onion all work here.Mushrooms- Cremini are my go-to for a meaty texture.Garlic- Because fresh garlic make

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