Stuffed Bell Pepper With Smoky Tempeh Chickpeas & Veggies

Smoky tempeh and hearty chickpeas come together in these stuffed bell peppers to create a filling, plant-based dinner that balances earthy protein with the sweetness of oven-roasted vegetables. The filling is seasoned with smoked paprika and dried Italian herbs, offering a deep, savory profile that pairs perfectly with the slight char the peppers develop during baking.

A bright, creamy tahini sauce finished with fresh lemon zest and apple cider vinegar cuts through the richness of the tempeh, adding a necessary tang to every bite. These peppers offer a nice textural contrast between the tender, softened vegetable shells and the crumbly, spice-forward interior, making them a substantial meal on their own.

Preparing a batch ahead of time is straightforward, as the leftovers store well for several days in the refrigerator. Whether you are looking for a reliable weeknight staple or a meal prep option that holds its flavor, these stuffed peppers provide a consistent and satisfying result without a complicated list of steps.

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If you enjoy the convenience of a self-contained meal, you might also like experimenting with our creamy tuna-filled bell peppers for a quick weeknight dinner. For those who prefer handheld options, these crispy, meat-stuffed pita pockets offer a similar satisfaction by packing savory fillings into a golden, toasted crust.

Try Next: 10 Delicious Vegetarian Dishes Packed With Flavor

Key Ingredients

Bell peppers: These serve as the colorful, edible vessels for the savory tempeh and chickpea filling.
Tempeh: Crumbled tempeh provides a hearty, protein-rich base for the vegetable stuffing.
Chickpeas: Cooked chickpeas add a creamy texture and nutty flavor to the filling mixture.
Grape tomatoes: Quartered tomatoes release moisture and acidity while sautéing with the tempeh and herbs.
Smoked paprika: This spice infuses the filling with a distinct smoky aroma that complements the tempeh.
Tahini: This sesame paste creates a rich, creamy sauce to drizzle over the roasted peppers.
Lemon juice: Fresh lemon brightens the tahini sauce with a necessary acidic contrast.

More Vibrant Stuffed & Plant-Based Favorites

Chickpeas Cutlets: These crispy patties are an excellent way to use up leftover chickpeas if you want a crunchy alternative to the soft, roasted texture of this pepper filling.
Vegan Karnıyarık (Turkish Stuffed Eggplants): If you love the concept of roasted vegetables acting as a boat for savory fillings, these eggplant delights provide a classic Mediterranean spin on the theme.
Arayes (Lebanese Meat Stuffed Pita): This recipe highlights the beauty of toasted bread filled with spiced ingredients, proving that stuffed meals are the ultimate solution for a comforting, balanced bite.

Stuffed Bell Pepper With Smoky Tempeh Chickpeas & Veggies

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Ingredients

2 medium bell peppers, halved & seeds (any color)

Filling

1 tablespoon olive oil1⁄2 medium yellow onion, peeled & diced2 small garlic cloves, peeled & minced1 teaspoon sea salt1⁄2 teaspoon black pepper8 ounces tempeh, crumbled2 cups cooked & rinsed chickpeas1 cup grape tomatoes, quartered1 tablespoon smoked paprika1 tablespoon dried Italian seasonings

Tahini Sauce

1⁄3 cup Artisana Naturals Tahini1 tablespoon olive oil1 tablespoon raw apple cider vinegar1 tablespoon fresh lemon juiceZest from 1⁄2 medium fresh lemon1⁄2 teaspoon dried garlic powder1 teaspoon sea salt1⁄2 teaspoon black pepper

Directions

Preheat your oven to 375 F (190 C).Cut the tops off the bell peppers and remove the seeds and membranes. Rinse them and set aside.In a medium saucepan, combine the olive oil, diced onion, minced garlic, sea salt, and black pepper set to medium-low heat. Saute until the onions are translucent, about 5 minutes.Add the crumbled tempeh and quarters tomatoes, and season with smoked paprika and dried Italian seasonings. Stir well, and saute until everything is heated through and most of the liquids have evaporated.Turn off the stove’s heat, and stir in half of the minced parsley.Scoop the tempeh and chickpea mixture into each halved bell pepper so that each is firmly packed.Bake in the oven on a baking tray lined with parchment paper until the peppers are soft and have begun to brown, about 30 minutes.While the peppers are baking, prepare the Tahini Sauce by whisking all of the tahini sauce ingredients in a mixing bowl until very well-combined and creamy. If it is thicker than you prefer, simply add purified water to the sauce, one tablespoon at a time.When the peppers are done, remove from the oven, and let cool for a few minutes before serving with a dollop of Tahini Sauce and the remaining minced parsley.Serve between 6, and store any leftovers in the fridge for up to 5 days.Enjoy!

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