Serve these incredibly flavorful stuffed bell peppers alongside a green salad for an easy, colorful meal.
Yield: 2-4 servings
Time: 1 hour
- large pot
- slotted spoon
- frying pan
- wooden spoon
- baking dish just big enough to hold the peppers upright
- 4 bell peppers
- 2 T oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- black pepper
- 2 carrots, peeled (optional), quartered, and sliced
- 1½ c cooked rice*
- ¾ c sweet Italian tempeh sausage**, chopped
- ½ c tomato sauce***
Fill the pot with water and bring to a boil.
Cut the tops off the peppers, cut out and discard the stems, then chop the rest of the tops, and set aside. Remove and discard the seeds and ribs from the insides of the peppers.
Stir a good amount of salt into the boiling water (like when cooking pasta) and add the peppers. Boil for 5 minutes or so, until slightly softened. Remove and set in colander in the sink to drain and cool.
Meanwhile, heat oil over medium heat. Add onion, garlic, pepper, and a dash of salt, and sauté about 5 minutes, until softened. Add the diced pepper tops and carrots, and sauté, stirring occasionally, for about 10 minutes. If it seems dry, add a bit of water.
When the carrots are softened, stir in the rice, sausage, and sauce. Taste and add salt if needed.
Preheat oven to 350 and oil the baking dish. Pack stuffing into the peppers, set upright in baking dish, and bake for 30 minutes, until the tops are golden and the peppers are soft.
This is a very flexible recipe – you can substitute to your heart’s content!
* Or couscous, quinoa, bulgar wheat, or amaranth.
** Or another mock meat, such as fried tempeh, seitan, or smoked tofu.
*** Or ketchup or fresh tomato.