Middle Eastern Stuffed Peppers

Middle Eastern Stuffed Peppers
Recipe type: Main Course
Cuisine: Vegan, Gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Tempeh is a whole, fermented soy food. It substitutes very well in place of meat in most recipes and is nutritionally superior to tofu. Tempeh is very high in protein and omega 3 fatty acids and because it is fermented, it is easier to digest than other legumes and also gives support to your immune system!
  • 2 cups Basic Tomato Sauce
  • 4 red bell peppers, halved and seeded
  • 1 tbsp extra virgin olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • ½ tsp smoked paprika
  • ½ tsp cinnamon
  • 1 pkg Tempeh, crumbled
  • 4 carrots, peeled and sliced into rounds
  • ½ tsp sea salt
  • 1 cup diced fresh tomatoes
  • 2 tbsp Tamari
  • 1 tbsp fresh dill
  • 2 tsp fresh lemon juice
  • 1½ cups cooked brown basmati rice
  • 3 tbsp dried currants
  1. Heat the olive oil over medium heat and add the onions and garlic. Cook, stirring for 3 minutes being careful not to let the garlic burn.
  2. Add the smoked paprika and cinnamon and cook for 30 seconds until the spices become very fragrant. Now add the Tempeh and stir to coat evenly with the spice mixture. Cook for 5 minutes, stirring often and adding a little water if it starts to stick.
  3. Add the carrots, sea salt and tomatoes and stir well. Allow this to simmer for 10 minutes.
  4. Stir in the rest of the ingredients and season to taste.
  5. In a 9x13 baking dish, spread a thin, even layer of Basic Tomato Sauce along the bottom of the pan and add the pepper halves in a single layer.
  6. Spoon the filling into each pepper half until it is spilling over and top with a dollop of Basic Tomato Sauce.
  7. Bake at 350 for 40 minutes until you can hear the sauce bubbling.



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