Stuffed Bell Peppers

Ingredients:

6 large bell peppers (any color) top cut off and seeds removed

1 tablespoon olive oil or 1/4 cup water

1 medium onion, diced

3 – 4 cloves garlic, mined

2 (8oz) packages tempeh, crumbled

1 cup zucchini, diced

1 cup yellow squash, diced

8 oz. package mushrooms, sliced

1 teaspoon dried oregano

1 teaspoon dried basil

generous pinch red pepper flakes

1/4 cup fresh chopped parsley

1 can (14oz.) tomato sauce

1 cup cooked rice

mineral salt & pepper, to taste. 

Directions:

Preheat oven to 350 degrees F.

Saute: In a large skillet, heat oil/water over medium heat, add onion, garlic and crumbled tempeh, saute for 5 minutes. Add the zucchini, yellow squash, mushrooms, oregano, basil, red pepper flakes, parsley, salt and pepper, and tomato sauce, cook for 2 minutes or so. Add rice and mix to combine. Remove from heat.

Stuff bell peppers: Fill each bell pepper with vegetable mixture, making sure to pack it well. These are hefty stuffed bell peppers. Sprinkle with optional vegan shredded cheese. Cover with lid or tin foil.