Tempeh Stuffed Peppers
- Total Time
A satisfying meat-less entree. The peppers are filled with a mixture made from tempeh — fermented soybeans that are mixed with grains and formed into a cake.
uncooked bell pepper(s)5 item(s), medium, (preferably red and/or yellow)
quick cooking brown rice¾ cup(s), uncooked
olive oil2 tsp
tempeh8 oz, diced
uncooked onion(s)1 cup(s), diced
uncooked zucchini1 cup(s), diced
canned tomato sauce15 oz
grated Parmesan cheese2 Tbsp
minced garlic2 tsp
Italian seasoning1 tsp
black pepper½ tsp
- Preheat oven to 400°F. Cut off tops from 4 peppers. Remove seeds and set hollow peppers and tops aside. Dice remaining bell pepper; set aside.
- Bring 3/4 cup of water to a boil in a small saucepan. Add rice; cover and simmer 5 minutes. Remove from heat; cover and let stand 5 minutes until tender.
- While rice cooks, heat 1 teaspoon of oil in a large nonstick skillet. Add tempeh and sauté over medium-high heat until golden, about 4 minutes. Remove from skillet and set aside.
- Add remaining teaspoon oil to skillet. Add diced bell pepper and onion; sauté until almost tender, about 5 minutes. Add zucchini and sauté until crisp-tender, about 3 minutes. Remove skillet from heat and stir in cooked rice, tempeh, tomato sauce, cheese, garlic, Italian seasoning and pepper. (Note: Look for tempeh in the refrigerated section of your grocery store near other soy products.)
- Fill peppers with tempeh mixture and cover with pepper tops. Place in a shallow baking dish and bake until peppers are tender, about 30 minutes. Yields 1 stuffed pepper per serving. (Note: Store stuffed peppers for up to 3 days in the fridge.)