Just a quick Monday morning recipe for stuffed peppers! These could be made vegan or vegetarian or if you are a meat lover, brown some meat and add in place of tempeh. This is a household favorite recipe for my husband and I. Usually I make the stuffed part in advance and then just pop it into the peppers for a week night dinner where all you have to do is let it cook.
It’s been a little crazy lately but I’m trying to make some updates to my blog and the Dietitian Jess branding… I started a Facebook page and Twitter account yesterday… follow me on Twitter at dietitian_jess and my Facebook page is Dietitian Jess. Easy enough to remember! Thanks for all your support and as always thanks for reading 🙂
Ingredients:
4-6 peppers
1 cup cooked rice
1 TBSP olive oil
1 yellow onion
2 TBSP garlic powder
2 TBSP cumin
1 block tempeh
8 oz spinach
2 cups salsa/marinara
Salt and pepper to taste
Cilantro (optional)
Shredded cheese (optional)
Directions:
1. Preheat oven to 350
2. Cut off tops of peppers, take out white parts and seeds to throw away
3. Chop onion and sauté in pan with 1 TBSP olive oil, cumin, and garlic powder for a few minutes
4. Crumble tempeh block by hand and add to onions and herbs
5. Add spinach and allow to cook down
6. Add cooked rice to mixture, cilantro, and salt/pepper (can add additional seasonings if desired)
7. Arrange peppers standing in a roasting pan or tray
8. Spoon 1-2 TBSP salsa or marinara at bottom of pepper
9. Combine remaining marinara or salsa with veggie and rice mixture, stuff into peppers
10. Top with cheese if desired
11. Bake at 350 degrees for 45-50 minutes
How do you make your stuffed peppers? Have you ever had tempeh before? Do you like it??
