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Silver Chic Chef, Elysabeth Alfano, Makes Plant-Based Stuffed Peppers on WGN-TV!

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Silver Chic Chef, Elysabeth Alfano, Makes Plant-Based Stuffed Peppers on WGN-TV!

Elysabeth Alfano cooking on TV

Elysabeth Alfano whips up protein-packed stuffed peppers on live TV, WGN-TV in Chicago!

Our own Silver Chic Chef, Elysabeth Alfano: Awesome Vegans Podcast & Video Series Host takes to WGN TV again to make another vegan recipe! STUFFED PEPPERS! Low cal, high fiber, high protein, and high TASTE – this is a recipe not to be missed.


Protein-packed stuffed peppers
Protein-packed stuffed peppers!



See Also
Vegan deli sandwich from Unreal deli

Ingredients for delicious stuffed peppers!
Ingredients for delicious stuffed peppers!

Stuffed Peppers

Stuffed Peppers are so tasty and easy. Chop up some veggies with diced tomatoes and you are on your way. If you are short on time, substitute Beyond Meat, Lifelight Ground, or Gardein Crumbles for the tempeh and spices and move on! If you make with Tempeh and mushroom broth, each pepper is only about 125 calories!


  • 4 red, yellow, or orange Peppers
  • 1/2 medium white or yellow Onion
  • 3 cloves of Garlic
  • 4-5 oz cremini or baby bella Mushrooms
  • 1/4 green Pepper
  • Salt/pepper
  • 1/2 teaspoon of each: Cumin,Spanish Paprika, Oregano, Basil
  • 1/4 teaspoon of cayenne pepper
  • 2 dashes of Fennel Seeds
  • 4-5 leaves of Mint optional
  • 1 Can of Diced Tomatoes
  • 1 Tablespoon of Tomato Paste
  • 5 TBSP Soy
  • 1 packet Lightlife Tempeh
  • Canola Oil or Mushroom Broth for sautéing
  • Replace Tempeh, Mint, Soy and all spices with Beyond Meat, Lightlife Crumbles or Gardein if you are short on time.
Tried this recipe?Let us know how it was!
Elysabeth Alfano cooking up stuffed peppers on WGN-TV!
Elysabeth Alfano cooking up stuffed peppers on WGN-TV!


Directions for Stuffed Peppers:
-Chop onion, peel and chop garlic, and place in hot pan with oil or broth.
-Add in green peppers and mushrooms. Keep sauteing until half cooked.
-Add in 1 can of diced tomatoes, 1 tablespoon tomato paste, salt, and pepper.
-In a separate LARGE hot pan with oil or mushroom broth, crumble the tempeh and season with soy, cumin, cayenne pepper (use less if you don’t like), Spanish paprika, oregano, basil. Stir together really well to make sure that tempeh is fully coated.
-Spoon in veggie-tomato mixture into pan with tempeh. Mix and add fennel and chopped mint.
-Core the peppers, but keep the top, cutting off the dangling seeds. Spoon in mixture to 4 peppers (maybe 3 if the peppers are large). Put the top back on.
-In a pre-heated oven at 350, bake for 25 minutes. Let sit for 5 with oven off.  Take our an let sit again for 5. Serve!
-If you are going to a BBQ, you can fill the peppers and then cover entire pepper with tin foil and grill on top shelf of grill for 25 minutes and serve!
-Recipe doubles, triples, etc. easily.

Click for more videos with Elysabeth Alfano!

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