These are protein packed and satisfying vegetarian stuffed peppers. Leave out the cheese, or use a substitute and they can easily be made vegan.
Preheat the oven to 375. In a small casserole dish (about 6 x 9) combine
- 8 oz package of tempeh, crumbled
- 1 1/2 Tbs olive oil
- 1/4 tsp salt
Bake at 375 for 20 minutes, stirring occasionally, until tempeh is brown with crispy edges. Leave the oven on after removing the tempeh.
- 1/3 c quinoa
- 1/2 c brown lentils
Add to a rice cooker along with
- 2 1/2 cups water
Cover, and cook the quinoa, lentils and water in the rice cooker until finished. Coat a 9 x 12 casserole dish with olive oil. Remove stems and cut in half
- 4 bell peppers
place the halves, cut side up, in the oiled casserole dish and set aside. In a large pan, saute until transluscent
- 2 cloves garlic, minced
- 1 onion, chopped
- 3 tomatoes, about 2 cups, chopped, or 15 oz can of chopped tomatoes
- 2 tsp dried oregano
- 2 tsp dried basil
- 1/4 C fresh parsley
- salt and pepper to taste
Cook, stirring often until the tomatoes have softened and the mixture has become juicy. Add the tempeh and the mixture from the rice cooker when they are ready and stir well. Turn heat to low and stir in
- 1/4 grated parmesan
Remove from heat and spoon mixture into pepper halves. For some extra cheesy goodness, get
- 8 ciliegine--tiny balls of fresh mozzarella
poke one into the center of each stuffed pepper. Bake the stuffed peppers for 20 minutes, or until they are heated through and the pepper cups have begun to soften.
Serve and enjoy!