stuffed bell peppers

4 servings

prep ahead: cook some quinoa in vegetable broth and save for this and other recipes. prep the vegetables and store in containers until ready to cook. 

ingredients

4 large bell peppers, different colors

1 ⅓ package tempeh, diced

2 cups onion, diced

2 ½ c cremini mushrooms, diced (~8 oz)

4+ cloves garlic, minced

2+ tablespoons jalapeño or 1 tablespoon calabrian chilis (super hot), finely chopped

4 t olive oil (or 4x your portion of fat)

3 tablespoons tamari

1 tablespoon coconut aminos

1 teaspoon smoked paprika

½ teaspoon garlic granules

½ teaspoon onion powder

1 cup zucchini

½ cup carrot

½ cup grape tomatoes

½ cup or ½ can tomato sauce

2 cups (or 4x your portion of starchies) pre-cooked quinoa

¼ c+ nutritional yeast

1 tablespoon fresh oregano, chopped

1/4 cup fresh parsley, chopped

1 teaspoon unrefined salt, such as real salt

2+ tablespoons fresh basil, sliced

directions

make a sauce to season the tempeh. mix the tamari, coconut aminos, smoked paprika, garlic granules, and onion powder. set aside.

slice the bell peppers in half, through the stems and lay them face down on baking sheet. spread a dab of olive oil (½ t total) on the backs of each. place in on the mid-low oven rack and broil for about 10 minutes until they are browned and slightly charred. remove from oven and flip so the open side is up and ready to be stuffed. 

meanwhile, cook the filling. add 3 teaspoons olive oil to a heated pan. once hot, add the tempeh. let it brown, group it together, and then pour the sauce over it and quickly stir to coat. let it cook another minute, and then remove the tempeh from the pan and set aside.

add the last ½ t olive oil to the pan and then add the onions. add the chilis, if using. when onions have softened, add mushrooms. let them soften. add a pinch of salt, along with garlic. cook for another minute, then add zucchini, carrot, tomatoes, and oregano. after a moment, add the tomato sauce and most of the parsley. here, you can add in 1 t garlic powder, if you like, and ½ t salt. mix in the nutritional yeast. stir in the quinoa and let the flavors meld for another couple minutes. 

time to fill the bell peppers. reheat the oven to 425º f. flatten and divide your filling in the pan into 8 equal portions. spoon equal parts into each bell pepper half. then smush equal portions of the tempeh on top. bake for about 8 minutes, until just browning. remove from oven and top with some parsley and the basil. buon appetito!