Tempeh and Lentil Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
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
1. Cook rice until done, about half an hour.
2. In the meantime sauté shallots and about half a cup of diced bell peppers in olive oil. Swap pickled banana pepper strips and/or jalapeños 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
2. In the meantime sauté shallots and about half a cup of diced bell peppers in olive oil. Swap pickled banana pepper strips and/or jalapeños 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
Nutritional Info 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