Stuffed Peppers with Chestnuts, Tempeh, Olives, and Mushrooms
There’s something magical about a warm, hearty dish that fills your home with savory aromas. These vegetarian stuffed bell peppers are the perfect example. Tender, golden-edged peppers cradle a rich filling of earthy tempeh, sweet chestnuts, briny olives, savory mushrooms, beans, and sticky rice—each bite an adventure in flavor and texture.
What makes this dish so special is its versatility. You can easily customize the filling to suit your tastes, whether by swapping the tempeh for quinoa or lentils, adding extra veggies like spinach or zucchini, or topping with your favorite cheese for a melty, creamy finish. The combination of tempeh and chestnuts offers a hearty base, while the olives bring a tangy contrast and the mushrooms add a savory depth. The beans and sticky rice provide a satisfying, creamy balance.
This recipe is also perfect for meal prep. Assemble the peppers ahead of time, store them in the fridge, and bake when you’re ready to serve. Pair them with creamy mashed potatoes and tangy tomato sauce, and you’ve got a hearty, comforting meal perfect for gatherings or cozy nights in.
Every time you make it, this dish is an opportunity to experiment. Add a bit of Sriracha for heat, try different cheeses, or sprinkle fresh herbs like thyme or basil to enhance the flavors. Whether it’s a weeknight dinner or a festive feast, these stuffed peppers will always be a crowd-pleaser, leaving everyone asking for seconds. Grab your ingredients and dive in—these peppers are as nourishing as they are delicious.
Stuffed Peppers with Chestnuts, Tempeh, Olives, and Mushrooms Vegetarian
Ingredients
- 4 oz Tempeh I used Lightlife Organic Tempeh with Flax
- 3 large red bell peppers
- 1/2 cup cooked sticky rice organic Jade Pearl rice recommended
- 3 tbsp olive oil extra virgin
- 1 small onion, chopped
- 4 garlic cloves, minced
- 10 dark Greek olives, chopped
- 3-4 medium mushrooms, sliced
- 1 can (15.5 oz) diced tomatoes
- 1 cup canned red kidney beans, with juice
- 3.5 oz organic chestnuts 1 bag, peeled and ready to eat
- 1 cup shredded Dubliner cheese or your favorite hard cheese
- 1 tbsp tablespoon grated parmesan or Romano cheese
- 1/4 cup vegetable broth or water
- 1/4 cup tomato paste
- 2 tbsp Sriracha optional, for heat
- 1 tsp dry basil
- Salt and pepper, to taste
- Handful of fresh cilantro, parsley, or mint leaves for garnish
Instructions
- Prepare the ingredients
- Prepare the Peppers: Preheat the oven to 425°F. Slice the bell peppers in half lengthwise and remove the seeds. Place them in a parchment-lined baking dish and bake for 20-25 minutes or until the edges are golden and slightly crispy. Pat the peppers with a paper towel to absorb excess moisture and set them aside.
- Cook the Rice: Cook your sticky rice according to package instructions. (You can prepare extra and freeze it for future meals!)
- Fry the Tempeh: Heat 1 tablespoon of olive oil in a skillet over medium heat. Cut the tempeh into 1-inch cubes and fry until golden brown. When done, smash the tempeh cubes with a wooden spoon to create a crumbled texture.
- Prepare the Filling: Chop the onion and garlic, slice the mushrooms and olives, and grate the Dubliner cheese. In a food processor, combine the kidney beans with their juice, onion, garlic, mushrooms, tempeh, rice, chestnuts, remaining olive oil, olives, and parmesan. Add tomato paste mixed with vegetable broth (or water). Pulse for about 20 seconds, ensuring the mixture remains chunky and not puréed. Season with salt, pepper, and dry basil.Prepare the Diced Tomato Mix: In a larger bowl, mix the diced tomatoes with 1 cup of the prepared filling. Set this aside.
- Stuff the Peppers: Spoon the bean-tempeh mixture into each pepper half.
- Assemble for Baking: Pour half of the diced tomato mixture into an 11-inch round baking dish to create a base for the peppers. Arrange the stuffed peppers in the dish and spoon the remaining tomato sauce around them.
- Bake: Sprinkle the stuffed peppers generously with shredded Dubliner cheese. Bake uncovered for 15-20 minutes or until the cheese is melted and bubbly.
- Serve and Garnish: Once done, remove the peppers from the oven and serve hot. Paired with mashed potatoes, these peppers make a perfect meal! Garnish with fresh cilantro, parsley, or mint for added color and flavor.
Notes
• Extra Filling: If you have leftover filling, mix it with the remaining diced tomatoes for a side dish or a great topping for other meals.
• Make-Ahead: Prepare the peppers a day before and refrigerate them. Just bake them when you’re ready to serve.
• Freezing: Leftover stuffing and sauce can be frozen in airtight containers for future use.
• Customization: Feel free to swap out ingredients like the type of cheese or add more vegetables to make the dish your own.
Enjoy this hearty, flavorful dish that’s sure to please vegetarians and non-vegetarians alike! NUTRITION INFORMATION
Servings: 4 (1 stuffed pepper per serving)
Per Serving (Approximate):
• Calories: 395 kcal
• Protein: 18g
• Carbohydrates: 36g
◦ Fiber: 9g
◦ Sugars: 6g
• Fat: 22g
◦ Saturated Fat: 5g
◦ Monounsaturated Fat: 13g
◦ Polyunsaturated Fat: 3g
• Cholesterol: 30mg
• Sodium: 440mg
• Potassium: 855mg
• Vitamin A: 920 IU (18% DV)
• Vitamin C: 120mg (200% DV)
• Calcium: 225mg (23% DV)
• Iron: 4mg (22% DV)
•
• Calories: The total calories in the dish come from the combination of the tempeh, olive oil, cheese, beans, and chestnuts, with the peppers and mushrooms providing a lighter base.
• Protein: The tempeh and beans are the main protein sources, contributing to a satisfying, plant-based meal.
• Carbs: The rice, beans, and chestnuts provide complex carbohydrates, making the dish hearty and filling.
• Fat: Most of the fat comes from olive oil, cheese, and olives, providing a mix of healthy monounsaturated and some saturated fats.