Sweet Stuff

Who doesn’t like something yummy stuffed inside something else yummy? I’m a big fan of putting food inside other food. My boyfriend and I joke that we should start a stuffing food truck in New York (since there seems to be a food truck for everything.) For the stuffing, I used a variation of a lemon herbed rice that I used last Thanksgiving to stuff some butternut squash. But this time I added more herbs and some tempeh to make it more hearty. They were almost too pretty to eat!

Tempeh and rice stuffed sweet peppers

For about 5 peppers 

  • 5 small sweet bell peppers (I used orange and red because they’re prettier!)
  • 1 cup short grain brown rice
  • 1 16 oz package of tempeh
  • 1/2 cup white button mushrooms, sliced
  • 4 tbsp olive oil
  • 4 tbsp soy sauce
  • 3 cloves crushed garlic
  • 1/2 tsp red pepper flakes
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 1 tsp anise seed
  • 1/2 tbsp nutritional yeast
  • 1/4 tsp paprika
  • juice of 1/2 lemon
  • 2 cups water
Preheat oven to 350º. Bring the water to a boil and add the brown rice and reduce heat to low. Simmer in a pot with a pinch of salt, covered. In the meantime, crumble the tempeh into another pan with water so that it’s almost covered. Boil until the water evaporates and the tempeh is soft. When rice is about halfway cooked (about 15 minutes), add the tempeh and all other ingredients except lemon juice. Cook about another 15 minutes until the rice is soft. Add the lemon juice at the very end.
While that’s cooking, cut the tops off of the peppers and take out the seeds. Brush some olive oil on them and stuff them up! Put them on an oiled baking pan and cook in the oven for about 25-30 minutes until they start to get all wrinkly on the outside and the rice starts to get just a little crispy on top.
We ate them as a main dish with some steamed greens, but I think it’d be a good side dish too if the peppers are smallish.
Stuff your face!