Tempeh Stuffed Peppers

Here is a delicious tempeh recipe that is delicious and nutritious!

You will need:

4 bell peppers (red works best)

1 8-oz package of tempeh

rice

1 can coconut milk

garlic

Bragg’s Liquid Aminos (or any soy sauce)

basil

Cut the tempeh into cubes and soak in a pot of water and Liquid Aminos. Simmer for about 10 minutes. Meanwhile, cook the rice in coconut milk and add more rice or water as needed. You can also add cardamom pods for extra flavor.

While those are cooking, boil the peppers in water for 5-10 minutes to soften them up. After they have cooled off, cut the core out, leaving them hollow.

When the tempeh is done simmering, drain the liquid and put the tempeh into a bowl. Add garlic and basil if you’d like, but trust me, it tastes awesome. Also add more Liquid Aminos to taste. Add whatever seasoning you would like and mash it all together. I use a potato masher, but the tempeh is so soft just a spoon would do.

Spoon the rice into the peppers and fill about halfway, then fill the rest of the space with the tempeh mixture. Put in an oven heated to 250 degrees for about 15 minutes.

You may have left over rice and/or tempeh, but you dont need the pepper to enjoy!