Tempeh-Bean Stuffed Peppers

• 2 red bell peppers, halved and seeded
• 1 tablespoon olive oil
• 1/2 (8 ounce) package tempeh
• 1 small onion, chopped
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1/2 cup baby spinach
• 1/4 cup vegetable broth
• 1 (4 ounce) package crumbled feta cheese
• 2 tablespoons nutritional yeast
• salt and ground black pepper to taste

1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add red bell pepper halves, cover, and steam until just tender, 2 to 6 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Heat olive oil in a skillet over medium heat. Cook tempeh and onion until tempeh is crispy, 5 to 10 minutes. Add cannellini beans, spinach, and broth; cook until heated through, about 5 minutes. Remove from heat. Stir feta cheese, nutritional yeast, salt, and pepper into stuffing.
4. Fill red bell pepper halves with stuffing. Place on a baking sheet.
5. Bake in the preheated oven, uncovered, until tops are browned, about 30 minutes.

red bell peppers, olive oil, onion, cannellini beans, baby spinach, vegetable broth, feta cheese, nutritional yeast, salt

Taken from www.allrecipes.com/recipe/260144/tempeh-bean-stuffed-peppers/ (may not work)