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) 

How To:

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!

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