ITALIAN VEGAN STUFFED PEPPERS

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ITALIAN VEGAN STUFFED PEPPERS

Vegan Stuffed Peppers features a flavorful mix of veggies, herbs and protein rich tempeh for a hearty and delicious lunch, dinner or meal prep idea!

INGREDIENTS
  1. 6 large bell peppers (any color), top cut off and seeds removed
  2. 1 tablespoon olive oil or 1/4 cup water
  3. 1 medium onion, diced
  4. 3 – 4 cloves garlic, mined
  5. 2 (8oz) packages tempeh, crumbled
  6. 1 cup zucchini, diced
  7. 1 cup yellow squash, diced
  8. 8 oz. package mushrooms, sliced
  9. 1 teaspoon dried oregano
  10. 1 teaspoon dried basil
  11. generous pinch red pepper flakes
  12. 1/4 cup fresh chopped parsley
  13. 1 can (14oz.) tomato sauce
  14. 1 cup cooked rice
  15. mineral salt & pepper, to taste
INSTRUCTIONS
  1. Preheat oven to 350 degrees F.
  2. Saute: In a large skillet, heat oil/water over medium heat, add onion, garlic and crumbled tempeh, saute for 5 minutes. Add the zucchini, yellow squash, mushrooms, oregano, basil, red pepper flakes, parsley, salt and pepper, and tomato sauce, cook for 2 minutes or so. Add rice and mix to combine. Remove from heat.
  3. Stuff bell peppers: Fill each bell pepper with vegetable mixture, making sure to pack it well. These are hefty stuffed bell peppers. Cover with lid or tin foil.
  4. Bake: Add optional cheese on top, cover the baking dish with lid or tin foil, and bake on the center rack for 35 – 40 minutes. Remove cover, top with optional grated cheese and bake for another 5 – 10 more minutes. Cooking times vary, adjust to suit your needs.
  5. Once done, let cool a few minutes and serve with a sprinkle of freshly chopped parsley.
  6. Serves 6, 1 bell pepper per person.
  7. Store: Store leftovers, covered, in the refrigerator for 4 – 5 days. To keep longer store vegan stuffed peppers in the freezer for up to 2 – 3 months. To freeze, simply let peppers cool completely and store them in freezer safe containers. Let thaw before reheating.
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