Vegetarian

Tempeh and Lentil Stuffed Peppers takes 5 minutes to prepare.

Tempeh and Lentil Stuffed Peppers takes 90 minutes to cook.

Tempeh and Lentil Stuffed Peppers makes 4 servings.

The ingredients for Tempeh and Lentil Stuffed Peppers are:

1 1tsp Olive Oil
3 tbsp chopped Shallots
0.50 pepper, large (3-3/4" long, 3" dia) Yellow Peppers (bell peppers)
56 gram(s) Rice, brown (raw / uncooked / dry) [ 1oz = 28g]
80 gram(s) Lightlife Organic Soy Tempeh
64 gram(s) Lentils, dry (1/4 cup ~ 35g)
2 oz Cheese, Mozarella, Low Moist/Part Skim (Lucerne)
4 cup, chopped Peppers, sweet, red, fresh

Here is how you make Tempeh and Lentil Stuffed Peppers:

1. Cook rice until done, about half an hour.2. In the meantime saut? shallots and about half a cup of diced bell peppers in olive oil. Swap pickled banana pepper strips and/or jalape?os for some of the diced peppers.3. Cube and steam tempeh. Add tempeh to vegetables.4. Cook lentils until done, about 15-20 minutes.5. Cut and clean 3 medium bell peppers (yellow, orange, red)6. Combine filling and 1 oz of the cheese to serve as a binder. In addition use a tablespoon or two of salsa or taco sauce. Portion amongst the three peppers.7. Place in a shallow baking dish or individual ramekins, cover with foil, and bake at 350F for about 30 minutes. Remove foil, sprinkle with remaining cheese, and broil until brown.Serving Size:?3 peppers

The nutritional information for Tempeh and Lentil Stuffed Peppers is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 231.1

• Total Fat: 6.3 g
• Cholesterol: 7.5 mg
• Sodium: 112.1 mg
• Total Carbs: 35.1 g
• Dietary Fiber: 10.8 g
• Protein: 14.8 g