Tempeh and Cauliflower Cheese Stuffed Peppers

A delicious stuffed pepper with cauliflower, cheese, and tempeh

Yield: 4

Author: Matt Kaplan

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Peppers stuffed with cauliflower, cheese, & tempeh

The perfect stuffing for peppers!

Ingredients

for the Tempeh & Peppers

• 4 peppers cored and cut in half, then placed face down on a greased baking sheet (or parchment paper).
• 1 package (8oz) of Tootie's Tempeh, marinated in bacon marinade (see tempeh bacon recipe) for at least 30 minutes, then crumble it.

for the Sauce

• ½ stick vegan butter
• ½ cup all-purpose flour
• 1.5 cups plant-based milk
• ½ cup grated vegan cheddar cheese (one that melts well. We like Chao)
• 2 tablespoons nutritional yeast
• ½ a head of blanched cauliflower (cut into bite size pieces) or 2 cups of frozen cauliflower florets

Instructions

1. Preheat oven to 415F
2. Melt the butter in a saucepan over medium heat, add the flour and with a spoon, mix it into a paste.
3. Add the milk about a tablespoon at a time, stirring each tablespoon until combined. Once all the milk is added, continuously stir the sauce until it’s thickened (10-15 minutes).
4. Once you turn the heat off, fold in the grated cheese, blanched cauliflower pieces, nutritional yeast, and crumbled tempeh. Top with some breadcrumbs and chunks or crumbles of the marinated tempeh.
5. At 415F degrees, bake the peppers for 25-30 minutes. The peppers should be lightly charred. Serve with roasted potatoes or whatever else you dream up!

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