High Protein Vegan Tempeh Stuffed Peppers


Yum! What a delicious dish. 

It’s like a taco packed into a little sweet vessel of pepper. 


  • 1 – 2 tsp olive oil
  • 2 red onions
  • 4 garlic cloves
  • 2 chilis
  • 1 Head of Cauliflower
  • 3 TBSP Soy Sauce
  • 1/2 Lime Squeezed
  • Salt and pepper to taste
  • 1 Pack of Tempeh
  • 5 Red Peppers
  • Handful of Corn
  • Some Baby Tomatoes
  • Smoked paprika
  • Cumin
  • Chilli Powder
  • Dash Cayenne Pepper



  1. Prepare your vegetables, dice onions, one pepper, chop garlic and chilis, get the corn and tomatoes ready and set all of it to the side. 
  2. Grate cauliflower down into rice size pieces using a cheese grater or a food processor on a pulse setting.
  3. Cut your remaining 4 onions and de-seed them, ready to be stuffed. 
  4. Marinate your tempeh in 3 TBSP of soy sauce and the juice from half a lime. Ground up tempeh or bite-size chunks depending on preference.
  5. Heat oil in a pan and fry your garlic, onions and chili. 
  6. Add seasonings and fry until fragrant. 
  7. Add in your remaining veg and cook until softened before adding in your cauliflower rice. 
  8. Salt and Pepper to taste. 
  9. Stuff your peppers and bake in the oven for 25 – 30 minutes at 160 degrees
  10. Remove the peppers and top with grated vegan cheddar then bake for an additional 10 minutes or until the cheese is fully melted. 
  11. Serve and Enjoy! 

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