Vegan Stuffed Grilled Red Bell Peppers

Name: Vegan Stuffed Grilled Red Bell Peppers
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 8 oz Tempeh five grain package; 1 can Organic diced tomatoes; 4 large Red bell peppers; 1 1/2 medium Sweet onion (chopped); 1 tbsp Chopped roasted garlic; 2 tsp Italian seasoning; 1 tbsp Olive oil; 8 Chopped marinated pitted Calamata olives; 1 Salt and pepper

Shellie Watson @shelliecooks

I am new to eating Vegan (non dairy, no meat). My goal is creative, healthy, whole foods that are totally plant based. Expand your palette and enjoy eating healthy with me! Shellie Watson

Shellie Watson @shelliecooks

I am new to eating Vegan (non dairy, no meat). My goal is creative, healthy, whole foods that are totally plant based. Expand your palette and enjoy eating healthy with me! Shellie Watson

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Ingredients

45 mins

4 servings

8 ozTempeh five grain package
1 canOrganic diced tomatoes
4 largeRed bell peppers
1 1/2 mediumSweet onion (chopped)
1 tbspChopped roasted garlic
2 tspItalian seasoning
1 tbspOlive oil
8Chopped marinated pitted Calamata olives
1Salt and pepper

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Steps

45 mins

1

Who's says a vegan can't BBQ? This is an awesome dish for any BBQ! Start with four large Red bell peppers. Cut tops off evenly and remove stems. Clean seeds and membrane from each pepper, rinse and set aside. Chop the removed, stemless tops of the peppers, set aside in one medium bowl.
2

Chop onion, add to chopped peppers in the bowl.
3

In a separate larger bowl open and place the 5 Grain Tempeh. Use a spoon or your hand to break apart and separate.
4

Add all other recipe ingredients except olive oil to this larger bowl mixture, including seasoning.
5

In a medium sauté pan pour olive oil. Heat on low heat and add pepper & onion mixture. Sauté until just tender. Add pepper and onion to the main tempeh stuffing mixture. Stir all ingredients together.
6

Place the four peppers onto a grill safe roasting pan or even a medium aluminum disposable roasting pan. Lightly salt insides of peppers.
7

Stuff each pepper full with the stuffing mixture. Seal pan loosely with aluminum foil. Place pan carefully on the hot grill (not flaming) around 300°F covered and closed for 20 min. Remove foil, and continue on grill for 5-10 minutes. (Once peppers appear tender and juicy the dish is complete). Best served in a shallow bowl.