Hearty lentil burgers packed with protein, herbs, and spices—crispy outside, tender inside, perfect for healthy lunches or meatless dinners.
Ingredients You’ll Need
Making Tempeh Wild Rice Stuffed Peppers is all about simplicity and freshness. Each ingredient plays a special role, whether it’s adding color, boosting protein, or delivering mouthwatering flavor. Gather your favorites and let’s get started!
- Bell peppers: They’re not just pretty—they’re also naturally sweet, perfectly sized, and hold all that savory filling.
- Olive oil: Adds richness and helps everything sauté nicely in your skillet for the best flavor foundation.
- Onion: Brings a gentle sweetness and aroma that builds depth into the filling.
- Garlic: Essential for a pop of fragrant, classic flavor in every bite.
- Tempeh: Your plant-protein powerhouse; crumble it for a satisfying, hearty texture.
- Cooked wild rice: Chewy and nutty, wild rice stands out as the backbone of the stuffing.
- Diced tomatoes: Juicy and bright, tomatoes keep the filling moist and delicious.
- Corn kernels: A touch of sweetness and color to make things extra cheerful.
- Ground cumin: For warm, earthy notes that define the stuffed pepper experience.
- Smoked paprika: Adds a subtle smokiness, making the filling unforgettable.
- Dried oregano: That extra herby note rounds out the flavor beautifully.
- Salt and pepper: So important for seasoning—taste and adjust as you go!
- Fresh parsley or cilantro: Brings freshness and a pretty green finish inside and out.
- Vegan or regular cheese (optional): For a melty, savory finish (totally up to you and your mood!).
How to Make Tempeh Wild Rice Stuffed Peppers
Step 1: Prepare the Peppers
Start by slicing the tops off your bell peppers and gently scooping out the seeds and membranes inside. Choose any color you love—the more variety, the more eye-catching your finished dish will be! Stand them upright in a lightly greased baking dish, ready to be filled with that delicious stuffing.
Step 2: Sauté the Aromatics and Tempeh
Heat olive oil in a large skillet set over medium heat. Add the diced onion first and cook for about 3 to 4 minutes, stirring gently until the pieces soften and turn translucent. Next, toss in the garlic and let it release its wonderful aroma—about 1 minute should do. Sprinkle in the crumbled tempeh, stirring occasionally, and cook for 5 to 6 minutes until everything’s golden and slightly crispy.
Step 3: Build the Filling
To the skillet, add your diced tomatoes (with juices), sweet corn kernels, cooked wild rice, cumin, smoked paprika, oregano, and a good pinch of salt and pepper. Stir everything together, and let it cook for another 3 to 4 minutes until the ingredients have mingled and the filling is fully heated through. This is where the magic happens—the spices really wake up and the wild rice soaks in all those savory juices.
Step 4: Add Fresh Herbs
Turn off the heat and stir in a generous handful of freshly chopped parsley or cilantro. Not only does this deliver a bright splash of color, but the herbs also add freshness and a pop of vibrant flavor that balances the warm spices and savory tempeh beautifully.
Step 5: Stuff the Peppers
Now for the fun part—load up each prepared bell pepper with the tempeh and wild rice mixture, pressing it in gently and packing them nice and full. Don’t be shy! The more filling you can squeeze in, the better. Arrange all your stuffed peppers upright in the baking dish.
Step 6: Bake Until Tender
Pour a splash of water—about 1/4 cup—into the bottom of the baking dish to help the peppers cook evenly and stay juicy. Cover the dish with foil and slide it into a preheated 375°F (190°C) oven. Bake for 25 minutes so the peppers start to soften and the flavors meld together. If you’re using vegan cheese (or regular cheese), uncover and sprinkle it on top, then bake for another 10 minutes. You’ll know they’re ready when the peppers are fork-tender and the cheese is melted and bubbly!
How to Serve Tempeh Wild Rice Stuffed Peppers
Garnishes
Top your Tempeh Wild Rice Stuffed Peppers with extra chopped fresh parsley or cilantro for a lush finish. A drizzle of your favorite hot sauce or a sprinkle of pepitas can add an extra level of flavor and crunch. If you really want to treat yourself, a dollop of cashew cream or dairy-free yogurt is always a crowd-pleaser.
Side Dishes
Pair these peppers with a crisp green salad tossed in lemony vinaigrette, roasted sweet potatoes, or a scoop of creamy avocado. For a heartier meal, serve alongside garlic bread, roasted seasonal veggies, or even a light soup to start. These peppers love to cozy up with almost anything!
Creative Ways to Present
Make your Tempeh Wild Rice Stuffed Peppers the star of any dinner party by slicing them in half for a pretty cross-section view, or serve them individually on small plates dressed with a swirl of herb sauce. For a buffet or potluck, try mini bell peppers for adorable, bite-sized versions everyone can enjoy with their fingers.
Make Ahead and Storage
Storing Leftovers
If you have leftover Tempeh Wild Rice Stuffed Peppers, simply let them cool, then store in an airtight container in the fridge. They’ll keep wonderfully for up to three days, and the flavors only become more pronounced overnight!
Freezing
These stuffed peppers are ideal for meal prep—you can freeze fully cooked, cooled peppers in a single layer on a tray before transferring to a freezer-safe bag or container. They’ll keep for up to two months. Thaw in the fridge overnight before reheating for the best texture.
Reheating
To reheat, place your stuffed peppers in a baking dish covered loosely with foil and warm them at 350°F (175°C) for 15–20 minutes, or until heated through. A quick zap in the microwave also works for busy days—just slice in half for even cooking.
FAQs
Can I make Tempeh Wild Rice Stuffed Peppers in advance?
Absolutely! You can assemble the stuffed peppers a day ahead and store them (unbaked) in the fridge. Just bake as directed when you’re ready to serve, adding a few extra minutes if needed because they’ll be chilled.
Is there a substitute for wild rice?
If you don’t have wild rice on hand, brown rice, quinoa, or even farro all work beautifully in this recipe. Each grain brings its own unique texture, so feel free to experiment with your favorite!
Are these peppers gluten-free?
Yes! As written, this recipe is naturally gluten-free—just be sure that your tempeh and any cheese you use are certified gluten-free, as some brands can contain wheat.
Can I use other vegetables in the filling?
Definitely! Diced zucchini, mushrooms, kale, or even spinach make excellent add-ins. Just sauté them with the onion and tempeh to keep everything perfectly tender and flavorful.
How spicy are these peppers?
They’re mild and kid-friendly, but you can absolutely dial up the heat by adding a chopped jalapeño or a pinch of red pepper flakes to the filling if you like a bit of a kick!
Final Thoughts
Whether you’re a longtime vegan, a veggie-curious eater, or just in the mood for something cozy and delicious, Tempeh Wild Rice Stuffed Peppers are bound to win over your kitchen and your heart. Give them a try, share them with loved ones, and watch these vibrant beauties disappear from the dinner table!