Spicy Tempeh Stuffed Peppers

• Vegetarian

• Produce

  • 4 Bell peppers
  • 1 8 oz. package Button mushrooms
  • 1/2 head Cauliflower
  • 1 Cilantro, fresh
  • 2 cloves Garlic
  • 1/2 Onion
  • 1 tsp Oregano, dried
  • 1 8 oz. package Tempeh

• Condiments

  • 1/4 cup Chipotle sauce, canned
  • 1 (15 oz. can Tomato sauce

• Baking & Spices

  • 1 Salt and ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 3/4 cup Pepper jack cheese
  • 1 Sour cream

Found on dietitiandebbie.com

Description

Ingredients

• ½ head cauliflower (~10 oz. of cauliflower)
• 2 tablespoons olive oil (divided)
• 8 oz. package tempeh, crumbled
• ½ onion, chopped (~1/3 cup chopped)
• 8 oz. package button mushrooms, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• ¼ cup canned chipotle sauce (Adjust to your spice preference)**
• 1 (15 oz.) can tomato sauce
• Salt and ground black pepper, to taste
• ¾ cup pepper jack cheese, shredded
• 4 bell peppers
• Chopped fresh cilantro for garnish
• Sour cream

Directions

• Preheat the oven to 400 degrees Fahrenheit.
• Add the ½ head cauliflower to a food processor and pulse until cauliflower resembles rice. (It should make about 2 cups of riced cauliflower.) Set aside.
• Heat up 1 tablespoon of the olive oil in a large skillet. Add the tempeh and stir fry until golden, about 7-9 minutes. Transfer to a bowl and set aside.
• To the same skillet, add the other tablespoon of olive oil and chopped onion. Cook 3-5 minutes or until onion is translucent and beginning to brown. Stir in the chopped mushrooms. Cook until moisture from the mushrooms is cooked off, about 5 minutes. Stir in the garlic and cook another 1 minute.
• Add the cauliflower, oregano, and cumin. Cook another 2-3 minutes, stirring frequently.
• Stir in the browned tempeh, chipotle sauce and tomato sauce. Bring to a gentle simmer and turn off the heat.
• Stir in ½ cup of the shredded cheese into the mix in the skillet. Stir until melted and evenly distributed in the filling.
• Cut bell peppers in halves lengthwise (from stem to bottom) and arrange on a baking sheet. Divide filling evenly between the halved peppers. Top with remaining ¼ cup of shredded cheese.
• Bake for 35-40 minutes or until cheese is browned and peppers are tender when poked with a fork.