It had been a little cold over this last weekend and it was tricking me into thinking that Fall was just around the corner. I really started to crave some comfort food but I wanted to stick with something that was simple, vegan, healthy, and contained a good amount of vegetables. Suddenly, I started thinking into my childhood of some great comfort dishes that my Mom used to make. I started to ponder on stuffed peppers and I quickly thought of a great and easy idea to make them vegan and to replace the meat with whole ingredients; skipping the fake meats. The answer...tempeh! I've discovered a new love for tempeh and it works very well in this dish! My husband, the omnivore, was really impressed with this dish. This dish will easily satisfy the non-vegans! I hope you enjoy it as much as we did! The recipe below serves 4.
4 bell peppers (any color but I think red & green are best)
1 & 1/2 cups uncooked instant whole grain brown rice (you can use regular brown rice but I did instant to get it done faster)
8 oz. package of tempeh
1/2 of a small sweet onion, chopped
1 garlic clove, minced
1 jalapeno, minced
Veggie broth for sautéing (about 1/4 cup give or take) or you can use 1 tbs. oil
15 oz. can organic tomato sauce (I used Muir Glen)
1/2 tsp. freshly ground pepper
1 tbs. fresh parsley, minced
1 tsp. fresh thyme, minced
Follow your Heart Vegan Gourmet mozzarella cheese (the block kind)
Preheat the oven to 400 degrees. Cook rice according to the ratios and instructions per package. My box of instant rice was a ratio of 1 cup rice per 1 cup water for 2 servings so I used 1 & 1/2 cups rice and 1 & 1/2 cups water and it turned out perfect. I just followed the cooking instructions on the box. I used the Minute rice brand. When done cooking, set aside.
In a large pot, fill with enough water to cover the peppers and bring it to a boil. Cut the tops off of the peppers trying not to waste a lot. This is how I like to cut mine.
I like to cut just the top off and then I take the knife and separate and take out what is left in the middle. I then slice a little off of the bottom to make it sit evenely.
When the water comes to boil, add the peppers and cover to cook for 2 minutes. Drain the peppers and rinse with cold water. Set aside.
In a large skillet, crumble in the tempeh, add the onions
& garlic, and add enough veggie broth to sauté. Cook over medium heat until the onions are tender. Add the jalapeno and cook until tender (about 3-5 minutes). Be sure to add more veggie broth if the mixture begins to become really dry.
Reserve 1/4 cup of the tomato sauce. Add the remaining sauce, brown rice, black pepper, parsley & thyme, and cook until heated through.
Stuff the peppers generously with the mixture. Place in a baking dish or a dutch oven. Top with remaining tomato sauce and grate the cheese on top.
Bake covered for 30 minutes. If using a baking dish, you can cover it with aluminum foil. Enjoy!