A twist on my dad’s famous recipe by using tempeh in place of meat. My boyfriend is a big fan too and he’s as much of a carnivore as my dad.
1 pkg Tempeh
1 tbsp olive oil
soy sauce or Worcestershire sauce
oregano or basil, pinch (optional)
salt & pepper to taste
3-4 garlic gloves
4 bell peppers
1 small yellow onion, chopped
1 large tomato
15oz can of pasta sauce or tomato sauce, crushed
cheddar cheese or cashew cheese as a topper (optional)
1 cup cooked rice, I prefer long grained rice that keeps its texture.
- Preheat oven to 350 degrees
- Cut your tomato, onions, and garlic. Set aside.
- Cut the top off of the bell peppers and remove seeds
- Place the peppers in the boiling bot of water for 5 minutes and then drain
- Place the pepper open side up on a baking dish and set aside
- Either cut your tempeh to bite sized amounts or put your tempeh in the food processor and make crumbles. I usually opt for crumbles.
- At this time I start to boil my water for the rice. Follow the directions to cook the rice, remove from burner 3-4 minutes before it is completely cooked.
- Put olive oil in a large pan over medium heat. Sauté the tempeh for 2-3 minutes in the soy sauce or Worcestershire sauce or until slightly brown.
- Add onions, garlic and bell pepper to the pan.
- Remove from burner after the veggies and tempeh are both brown
- Add tomatoes and either the pasta or tomato sauce
- Add salt, pepper and the optional spices to your liking, Simmer for about 10 minutes.
Stuff each pepper with rice and tempeh mixture
Bake for 30-35 minutes and add some cheese for a creamy topper!