Tempeh Stuffed Peppers
“What are we going to do with a bunch of peppers and some leftover rice? Hmm, we have some tempeh as well…and these tomatoes…Stuffed Peppers!”
Utilizing what you have on hand is not only crucial to saving money and eating through the food in your cupboards, it can also be really delicious! This easy stuffed pepper recipe uses tempeh, but you can always sub in TVP, seitan, beans, or just more veggies. These peppers are great as double-leftovers (since you are probably already using leftovers to make the dish), so double the recipe if you are feeding lots of people or just want to eat more of it the next day.
- 1 package of Tempeh
- 2-3 peppers
- leftover rice
- tomatoes (1 can of diced or stewed)
- 1 Tbsp tomato paste
- 4-5 splashes or 1 tsp of vegan worcestershire sauce (we use The Wizard’s Organic Vegan Worcestershire Sauce*) [this is to taste, so start small and then add more]
- 1 Tbsp oil (or water if you don’t want to use the oil)
- handfulls of Daiya
- plus: any other add-ins you want! (beans, onions, parsley, basil…go crazy!)
*If you don’t have vegan worcestershire sauce you can use soy sauce or liquid aminos. The goal is to get that “umami” flavor.
The How To
- Pre-heat oven to 350.
- Steam your tempeh: you can use a steam basket or metal colander over boiling water for about 10 minutes; or you can put some water and the tempeh into a sauce pan, bring the water to a boil, and then boil for about 10 minutes. Either way, the purpose is to take a bit of the bitterness out of the tempeh.
- While the tempeh is steaming, cut the peppers in half lengthwise (end to end) and remove the inside of the peppers to have a nice place for your stuffing to sit in.
- Once the tempeh is finished steaming add it to an oiled pan over medium heat.
- Add the remainder of the ingredients to the pan, mashing up the tempeh into little bits, and mix thoroughly. (If you want to add the Daiya into the mixture do that right…now.)
- Divide the mixture between the halved peppers and throw ’em on in the oven for about 30 minutes (or until the peppers are cooked to your level of “doneness” [i.e., still crispy or really soft]).
- [If you didn’t put the Daiya into the mixture you can add it to the top of the peppers while they cook.]