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Rice and Tempeh Stuffed Peppers (gluten free)

Author - Gena Hamshaw
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Yields: 4 -6 servings


  • 4 teaspoons olive oil divided
  • 1 white or yellow onion chopped
  • 1 cup red or green bell pepper chopped (about 1 medium sized pepper)
  • 1 cup white or brown basmati rice
  • 1/2 teaspoon sea salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon chili powder
  • Dash cayenne pepper
  • 4 tablespoons lime juice divided
  • 2 1/4 cups water
  • 4 large bell peppers seeded and cut in half lengthwise
  • 1 cup peas or corn fresh or frozen and blanched for 1-2 minutes, or until bright and tender
  • 1 tablespoon low sodium tamari or Bragg's Liquid Aminos
  • Dash crushed red pepper
  • 8 oz tempeh cut into cubes
  • Optional toppings: Daiya cheese chopped green onion, hempesan, breadcrumbs


  • In a medium sized pot, heat two teaspoons of of the oil. Add the onions and pepper. Saute the vegetables, stirring occasionally, for 5-7 minutes, or until the onions are soft and clear.
  • Add the rice, salt, paprika, cumin, chili, cayenne, and two tablespoons of the lime juice to the pot. Give everything a stir in order to coat the rice and vegetables evenly with the spices. Add the water and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and simmer for 20 minutes if you're using white rice, 35-45 minutes if you're using brown--or until the rice is tender and has absorbed all of the water. Turn off the heat.
  • While the rice cooks, preheat the oven to 350. Lay the pepper halves on a foil or parchment lined baking sheet and bake for 15 minutes, or until gently browning at the edges and tender, but not yet collapsing. Remove the peppers from the oven (but leave the oven on).
  • Whisk together the remaining two tablespoons of lime juice, tamari, and crushed red pepper in a medium sized bowl. Add the tempeh cubes and toss them evenly to coat. Heat the remaining two teaspoons of oil in a small frying pan or skillet. Add the tempeh cubes and all of the liquid in the bowl to the pan. Allow the tempeh cubes to brown gently on all sides, watching them closely and flipping them as needed (about 8 minutes).
  • Mix the tempeh and peas or corn into the rice. Check the rice for seasoning and add salt, pepper, and spices to taste. Scoop the rice mixture into the pepper halves and place them in an oiled 7 x 11 or 8 x 13 casserole dish or baking pan. Distribute the remaining rice + tempeh mixture around the stuffed peppers, so that it bakes with them and gets a tiny bit crispy and warm. Add any toppings you like. Pop the baking pan in the oven and bake for 15-20 minutes, or until the peppers are totally tender. Serve.


Leftovers will keep in an airtight container in the fridge for up to 4 days.