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.

Ingredients:

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.

Directions:

1. Preheat oven to 350 degrees
2. Cut your tomato, onions, and garlic. Set aside.
3. Cut the top off of the bell peppers and remove seeds
4. Place the peppers in the boiling bot of water for 5 minutes and then drain
5. Place the pepper open side up on a baking dish and set aside
6. Either cut your tempeh to bite sized amounts or put your tempeh in the food processor and make crumbles. I usually opt for crumbles.
7. 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.
8. 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.
9. Add onions, garlic and bell pepper to the pan.
10. Remove from burner after the veggies and tempeh are both brown
11. Add tomatoes and either the pasta or tomato sauce
12. 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!