Recipe description
June 8, 2026
Tempeh Stuffed Bell Peppers
Tempeh stuffed bell peppers for gut-friendly fiber variety.
86%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from peppers, tempeh, and veggies.
- Fermented tempeh provides gut-friendly protein and tang.
- Colorful vegetables support polyphenol diversity and digestion.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Bell Pepper
4
piece
Tempeh
8
slice
Onion
1
piece
Garlic
2
piece
Tomato
2
piece
Rice
1
cup
Oil, olive
1
tablespoon
Paprika powder
1
teaspoon
Feta cheese
0.5
cup
Instructions
1
Preheat the oven to 375°F (190°C).
2
In a pan, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until soft.
3
Crumbled tempeh into the pan and cook for about 5 minutes.
4
Add tomato sauce, spices, salt, and black pepper. Stir well and simmer for another 5 minutes.
5
While the filling is cooking, slice the tops off the bell peppers and remove seeds.
6
Stuff the bell peppers with the tempeh mixture and place them upright in a baking dish.
7
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes.
8
Garnish with chopped parsley before serving.
More Recipes For Your Gut
Nutrition
350 kcal
Calories
18 g
Protein
40 g
Carbohydrates
9 g
Fiber
7 g
Sugar
12 g
Fat
2 g
Saturated fat
1.0 g
Salt
FAQ
What are the main components of Tempeh Stuffed Bell Peppers?
The dish centers on protein-rich tempeh and colorful bell peppers, with a flavorful filling of vegetables and seasonings. It's plant-based.
Is this recipe vegan or vegetarian?
Yes—it's fully plant-based. No meat or dairy.
Can I customize the filling?
Yes. You can add different vegetables, grains, or herbs to suit your taste and the season.
Is tempeh gluten-free?
Tempeh is typically gluten-free, but check labels if you need strict gluten-free and avoid gluten-containing ingredients in the filling.
How should I store leftovers?
Cool, then refrigerate in a sealed container for 3–4 days; reheat in the oven or microwave. You can freeze cooked peppers for longer storage.
Can I meal-prep this ahead?
Yes. You can prep filling and peppers ahead, assemble, and refrigerate. Reheat when ready.
What are the health benefits?
Tempeh provides plant-based protein; peppers and vegetables add fiber and polyphenols that support digestion and gut health.
How long and at what temperature should I bake?
Bake until peppers are tender and the filling is heated through; baking times vary, typically 25–40 minutes in a moderate oven.
How can I adjust the spice level?
Use milder or hotter seasonings, or add chili flakes to taste.
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