Hearty Tempeh Sausage Stuffed Peppers in 45 Minutes

You know those meals that just hug you from the inside? That’s exactly what these tempeh sausage stuffed peppers do—warm, hearty, and packed with so much flavor, you won’t even miss the meat. I first made these on a chilly fall evening when I was craving something comforting but still wanted to keep it plant-based. The smoky tempeh sausage filling, spiced just right with fennel and paprika, pairs perfectly with sweet roasted peppers. And the best part? It’s all done in under an hour, making it my go-to when I need a satisfying weeknight dinner that feels a little special.

Why You’ll Love These Tempeh Sausage Stuffed Peppers

These peppers aren’t just dinner—they’re a whole experience. Here’s why they’ve become a staple in my kitchen:

• Bold, savory flavor with smoky paprika and fennel that tastes like real sausage (but better!)
• 100% plant-powered – even meat lovers go back for seconds
• Protein-packed thanks to tempeh and quinoa – keeps you full for hours
• Crazy versatile – swap spices, add veggies, or make it spicier if you dare
• Meal prep hero – tastes even better as leftovers (if they last that long!)

Ingredients for Tempeh Sausage Stuffed Peppers

Okay, let’s get real—great stuffed peppers start with great ingredients. Here’s exactly what you’ll need (and why each one matters):

• 4 large bell peppers – any color, but I’m partial to red for their sweetness
• 200g tempeh, crumbled – the star! Look for firm, fresh tempeh without gray spots
• 1 tbsp olive oil – for sautéing that flavor base
• 1 small onion, diced – yellow or white, whatever’s in your pantry
• 2 garlic cloves, minced – because everything’s better with garlic
• 1 tsp smoked paprika – the “sausage” magic starts here
• 1 tsp fennel seeds – don’t skip these! They’re the secret to that Italian sausage vibe
• 1/2 tsp chili flakes – adjust to your heat tolerance (I usually add more!)
• 1 cup cooked quinoa – or sub rice if that’s what you’ve got
• 1/2 cup tomato sauce – jarred is fine, but homemade? *chef’s kiss*
• Salt and pepper to taste – taste as you go!

See? Nothing fussy—just good, honest ingredients that turn into something extraordinary.

Equipment You’ll Need

No fancy gadgets required—just the basics you probably already have:

• A sharp knife (for prepping those peppers)
• Large skillet (to cook up that tempeh sausage goodness)
• 8×8″ baking dish (or whatever fits your peppers snugly)
• Aluminum foil (trust me, you’ll want that steamy cover)

That’s it! Now let’s get cooking.

How to Make Tempeh Sausage Stuffed Peppers

Ready to transform those simple ingredients into something magical? Let me walk you through each step—I’ve made these enough times to know all the little tricks!

Preparing the Peppers

First things first: grab those peppers and slice about ½ inch off the tops (save those tops—you can chop ’em up and add them to the filling!). Scoop out all the seeds and membranes—a spoon works great for this. Here’s my pro tip: check the bottoms. If your peppers wobble, carefully shave off just enough to make them sit flat in your baking dish. Nobody wants a pepper rolling over and spilling its delicious guts halfway through baking!

Cooking the Tempeh Sausage Filling

Now for the good stuff! Heat that olive oil in your skillet over medium, then toss in the onions. Sauté until they’re soft and translucent—about 3 minutes. Add the garlic (your kitchen should smell amazing by now) and give it just 30 seconds to bloom. Crumble in the tempeh with your hands—I love how rustic this looks—and stir in all those spices (paprika, fennel, chili flakes). Let it cook for 5 minutes until the tempeh starts getting crispy edges. Stir in the quinoa and tomato sauce, and season generously with salt and pepper. Taste it! This is when I usually add an extra pinch of chili flakes because, well, I like it spicy.

Baking the Stuffed Peppers

Pack that flavorful filling into your pepper shells—really mound it in there! Arrange them in your baking dish and cover tightly with foil. This steams them perfectly in the 375°F oven for 30 minutes. Then—here’s the magic—remove the foil and bake another 10 minutes uncovered. That last blast of heat gives the tops a slight crisp and caramelizes the edges of the filling. When they come out, the peppers will be tender but still hold their shape, and your house will smell like a cozy Italian kitchen.

Tips for Perfect Tempeh Sausage Stuffed Peppers

Want to nail these every time? Here are my go-to tricks: Pick firm tempeh—soft tempeh can make the filling mushy. Adjust spices to your taste—add more chili flakes if you love heat. And check the peppers mid-bake—rotate the dish if needed for even cooking. You’ve got this!

Serving Suggestions

These peppers shine all on their own, but if you’re feeling fancy: crusty bread soaks up any saucy bits beautifully, while a simple green salad cuts the richness. My secret? A drizzle of balsamic glaze right before serving—total game changer!

Storing and Reheating Tempeh Sausage Stuffed Peppers

These stuffed peppers keep beautifully! Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F for about 15 minutes—it keeps the peppers tender and the filling crispy. Microwaving works in a pinch, but the oven’s the way to go for that just-baked texture!

Nutritional Information

Each stuffed pepper packs about 250 calories with 12g plant-based protein! (Estimates vary based on ingredients—always check your labels!)

FAQs About Tempeh Sausage Stuffed Peppers

Can I use tofu instead of tempeh?
Absolutely! While tempeh gives that hearty, nutty texture, firm tofu works too—just press it well and crumble it extra fine. You might need to cook it a bit longer to get those crispy edges we love.

How do I make it spicier?
Oh, I love this question! Double the chili flakes or add a diced jalapeño with the onions. For serious heat lovers, a dash of cayenne pepper or a spoonful of harissa paste in the tomato sauce will light things up nicely.

Can I prep these ahead?
Yes! Stuff the peppers up to a day before and refrigerate (unbaked). Just add 5-10 minutes to the baking time since they’ll be cold from the fridge. The filling actually tastes better as the flavors meld!

Why are my peppers still crunchy?
If your peppers aren’t roasting soft enough, try parboiling them for 2-3 minutes before stuffing. Or just bake them covered longer—some thicker-walled peppers need that extra steam time to get perfectly tender.

Can I freeze these?
You bet! Freeze baked peppers (cooled completely) for up to 2 months. Thaw overnight in the fridge, then reheat covered in a 350°F oven until piping hot—about 20 minutes. The texture stays surprisingly good!

I’d love to hear how your tempeh sausage stuffed peppers turned out! Share your thoughts or tag me if you post a pic—happy cooking!