page 246-247 in the book
1 cut tops off bell peppers and remove
seeds. Place in boiling water and remove from heat. Let stand immersed for 10
minutes to soften peppers. Remove from water and set aside.
2 cook rice until tender according to package directions.
3 sautÈ tempeh in 1 tablespoon oil over medium heat until lightly
browned, lightly sprinkling with seasoned salt. Add water and allow it to be
absorbed, which will take about 30 seconds. Set aside.
4 sautÈ chopped onion and garlic in 1 tablespoon oil and a little
water over medium heat until onions begin to soften. Add fresh tomato, sun-dried
tomatoes, capers, thyme, and pepper to taste and continue to cook for another 5 minutes.
5 add rice and tempeh to vegetables, heat for a minute, and adjust
salt and pepper.
6 scoop into peppers and bake at 350 degrees F for about 20
minutes. Serve hot.
Return to recipes
- 4 medium green bell peppers
- 2/3 cup mixed rice
- 4 ounces tempeh, crumbled
- 3 tablespoons extra-virgin olive oil
- Seasoned salt
- 1/4 cup water
- 2/3 cup chopped onion
- 1 to 3 cloves garlic, chopped
- 1 medium tomato, diced
- 2 tablespoons finely chopped softened sun-dried tomatoes
- 1 tablespoon capers
- 1/4 teaspoon thyme
- Freshly ground black pepper