Tempeh Stuffed Peppers
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. I hope you enjoy these Tempeh Stuffed Peppers as much as we do!
• 8oz. Package of tempeh
• 1 T 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˚
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!