6

Tempeh Stuffed Peppers

Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
4
Difficulty
Moderate
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

uncooked bell pepper(s)

5 item(s), medium, (preferably red and/or yellow)

quick cooking brown rice

¾ cup(s), uncooked

olive oil

2 tsp

tempeh

8 oz, diced

uncooked onion(s)

1 cup(s), diced

uncooked zucchini

1 cup(s), diced

canned tomato sauce

15 oz

grated Parmesan cheese

2 Tbsp

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. Yields 1 stuffed pepper per serving. (Note: Store stuffed peppers for up to 3 days in the fridge.)

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