Vegetarian

Tempeh Stuffed Bell Peppers is for Dinner.

Tempeh Stuffed Bell Peppers takes 10 minutes to prepare.

Tempeh Stuffed Bell Peppers takes 20 minutes to cook.

Tempeh Stuffed Bell Peppers makes 4 servings.

The ingredients for Tempeh Stuffed Bell Peppers are:

4 large bell peppers, tops removed and hollowed
1 8oz package of spicy veggie tempeh
1 cup cooked brown rice
3 mushrooms finely chopped
1/3 cup chopped onions
2 italian tomatoes chopped and crushed
1 can no salt added tomato paste (small)
Handful of fresh cilantro, chopped

*optional seasonings: garlic, cayenne pepper, red pepper flakes etc.

Here is how you make Tempeh Stuffed Bell Peppers:

in skillet cook mushrooms and, onions, cilantro, tomatoes (include any bell pepper cap refuse too). In steamer or on separate pot cook brown rice per instructions. Chop or crumble tempeh. Combine in skillet cooked rice, onions, mushrooms, tomatoes, tomato paste, and water. Simmer until water evaporates, stirring frequently. Once heated and incorporated spoon mixture into hollowed out peppers, and bake in oven at 375 for about 15 minutes.Serving Size: makes 4 stuffed peppersNumber of Servings: 4Recipe submitted by SparkPeople user GIRL*IN*MOTION.

The nutritional information for Tempeh Stuffed Bell Peppers is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 256.7

• Total Fat: 3.3 g
• Cholesterol: 0.0 mg
• Sodium: 45.7 mg
• Total Carbs: 45.7 g
• Dietary Fiber: 15.9 g
• Protein: 13.3 g

Tempeh Stuffed Bell Peppers is Mexican cuisine.

The dietary needs meet for Tempeh Stuffed Bell Peppers is Vegan