Tempeh Stuffed Peppers

Today is not only New Year's Day, but also my wedding anniversary. Thirteen wonderful years with my husband, Gary!

I wanted to make a special dinner and since Gary has been yearning for stuffed peppers lately, I created this vegetarian version using tempeh. Tempeh is a cultured soy product that is made from whole soy beans--even the anti-soy contingent deem tempeh as a healthful food. It's high in protein, calcium, and iron. It does have a strong taste, however, that my family is not crazy about -- this recipe, however, was a big hit as the flavors of the sauce really toned down the tempeh flavor and the texture came out perfect.

Tempeh Stuffed Peppers
This is a great way to introduce your family and friends to tempeh—also a good way to use up leftover brown rice. If you are only serving four, you can halve the recipe but I like to make the whole batch so I can take the leftovers for lunch or maybe even have enough for another dinner.

4 bell peppers, preferably of assorted colors (red, yellow, orange, green)
1 tablespoon olive oil
1 small onion, minced (about 1 cup)
16 ounces tempeh
1 cup cooked brown rice
1 cup corn kernels, fresh or frozen
2 cups marinara sauce
red pepper flakes
1/2 to 1 cup shredded dairy or nondairy cheese (optional)
extra olive oil for drizzling

Bring a large pot of water to a boil. Cut peppers in half lengthwise. Remove stem and seeds. When water is at a full boil, add the peppers. Cook five minutes. Place peppers in a colander to drain.

Preheat oven to 350 degrees F. Oil a 9 x 13-inch baking pan. Place a large skillet over medium-low heat. Add olive oil and onions. Cook give minutes. Dice the tempeh into very small pieces. Add the tempeh to the onions. Cover and cook ten minutes, stirring occasionally, until golden brown. Stir in the rice, corn, and marinara sauce. Add a tablespoon or two of water if they mixture is too dry. Stir in red pepper flakes to taste. Remove from heat.

Arrange the pepper halves cut side up in the oiled baking pan. Scoop stuffing mixture into the halves. Cover the pan and bake 20 minutes. Remove cover and top with a tablespoon or two of optional cheese. Whether using cheese or not, drizzle peppers with a little olive oil. Bake uncovered 20 – 25 minutes, until tops are browned.

Makes 8 servings