How To make Tempeh Stuffed Peppers

Tempeh-Stuffed Bell Peppers

This is a delicious twist on a traditional recipe. Tempeh is used instead of ground beef making it a healthier, and more nutritious choice!
The recipe-
Ingredients:
1 cup brown basmati rice
1/2 cup plus 1 tablespoon virgin olive oil
10 large fresh plum tomatoes 4 large green bell peppers, tops cut away and seeded 1/2 cup finely diced yellow onion
1/2 cup finely diced red onion 1/2 cup finely diced red bell pepper
1 lb tempeh (2-8 oz packages) crumbled
1/2 teaspoon ground cumin 1/4 teaspoon red pepper flakes
1/8 teaspoon Cayenne
5 cloves garlic
1 tbsp red wine vinegar
1/4 cup minced fresh thyme, plus more, for garnish
Freshly ground white pepper Directions:
Preheat the broiler. Drain the rice. Cook the rice according to package adding 1 tablespoon of olive oil after rice is fully cooked. While the rice is cooking, place the tomatoes on a parchment lined baking sheet. Broil fairly close to the heat, turning them with tongs once, until they are bubbling and starting to blister, about 20 minutes. Remove from the oven and set aside to cool. Set the oven temperature at 350 degrees. Transfer the tomatoes and their juices from the baking sheet to a food processor fitted with a metal blade. Process in two or three quick pulses; the consistency should be chunky. Transfer to a bowl and set aside. In a large pot over high heat, bring 5 quarts water to a boil. In batches, add the green (or whatever color you decide to use)bell peppers and blanch for 1 minute or until just slightly softened. Remove with a slotted spoon (or use tongs) and set aside upside down in a colander to drain. In a large saute pan or skillet over medium heat, warm the remaining 1/2 cup olive oil. Add the yellow and red onions and red bell pepper and saute for 5 minutes, or until softened. Raise the heat to high and add the Tempeh, cumin, red pepper flakes, and cayenne and saute, stirring frequently, for 5 more minutes, or until the tempeh starts to brown. Add the roasted garlic and saute for about 2 minutes. Remove from the Heat and add the rice plus 2 cups of the roasted tomatoes (reserve the rest for topping the finished peppers), the red wine vinegar, and thyme and stir well. Stuff the bell peppers with the rice mixture and transfer them to a baking dish into which they will fit snugly. Loosely cover with aluminum foil and bake for 30 minutes or until the peppers are tender. Remove from the oven, evenly divide the remaining roasted tomatoes by the number of peppers, and top the bell peppers with it. Garnish each Pepper with a sprig of thyme and season with white pepper to taste.

Vegan Stuffed Peppers

Click show more for the recipe
Vegan Stuffed Peppers
Use any color peppers you desire

Amount Ingredient
2 TBSP Oil divided
1 Large onion diced and divided
6 Bell Peppers
1 14 oz can chopped tomatoes
2 cups Vegetable broth
1 Cup Yellow squash - diced
1 Cup Zucchini - diced
8 oz Tempeh crumpled up
4 Garlic cloves – minced
1 tsp Salt - divided
½ tsp White pepper
½ tsp Rubbed Sage
¼ - ½ tsp Red chili flakes (optional)
2 Cups Cooked rice
½ Cup Parsley - chopped

Directions
1. Preheat the oven to 425 degrees
2. Cut off the top of the bell peppers, dice the tops and save. Clean the bell peppers and remove the seeds and veins. Trim the bottoms of the bell peppers so that they stand up.
3. In two saucepans, add 1 TBSP each of the oil and sauté ½ the onions in each pan for about 5 minutes.
4. In one pan add ½ cup of broth, ½ tsp salt, and the diced tomatoes. Bring to a low simmer.
5. In the other pan, add the squash, zucchini, the chopped bell pepper, and the tempeh. Sauté for 5 minutes.
6. Add the spices and garlic to the vegetables. Sauté for another 10 minutes. If the vegetables are sticking to the pan, add a bit of broth periodically to keep them from sticking.
7. Remove the vegetables from the heat and add the rice and parsley and stir well.
8. Stuff the peppers with the vegetable mixture, being careful to not overstuff and break the pepper.
9. In a deep oven proof pan, pour in about a cup of broth. Place the peppers in the pan and pour the tomato mixture over the tops of the peppers. Bake for 45 – 60 minutes until the peppers are cooked but not soft.

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Leftover Tempeh Rice Vegan Meals (Part 2) Stuffed Peppers ???? 2022

Here is the next meal you can make from the previous meal leftovers. Saving money and making a completely different meal.

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VEGAN Italian Stuffed Peppers | Interview and Cooking with Elysabeth Alfano

5 DELICIOUS DINNER RECIPES to support your weight loss:


Here is the recipe for Italian Stuffed Peppers:

Elysabeth Alfano is an award-winning media personality, content producer and host.

In 2018, Elysabeth launched the Awesome Vegans Podcast and Video Series on WGN Radio. Elysabeth also began reporting on the #JaneUnChained News Network while spicing things up on The Silver-Chic Chef on-line plant-based cooking series.

On January 12, 2020 The Elysabeth Alfano Show launched on Smart Talk and WCGO Radio. The show is the nation's first plant-based radio show and will focus on food, news and interviews.

Thank you for watching!

Love & Kale,
Chef AJ

Stuffed bell peppers using Hello Tempayy’s peri peri tempeh