Tempeh Stuffed Peppers
3
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Bell pepper
5 item(s), medium, (preferably red and/or yellow)
Quick cooking brown rice
¾ cup(s), uncooked
Olive oil
2 tsp
Uncooked tempeh
8 oz, diced
Onion
1 cup(s), chopped, diced
Uncooked zucchini
1 cup(s), sliced, diced
Canned tomato sauce
15 oz
Grated Parmesan cheese
2 Tbsp
Jarred minced garlic
2 tsp
Italian seasoning
1 tsp
Black pepper
½ tsp
Instructions
1
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.
2
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.
3
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.
4
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.)
5
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.
6
Yields 1 stuffed pepper per serving.
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