Name: Tempeh-Stuffed Peppers
Prep time: 45 min
Cook time: 240 min
Total time: 285 min
Ingredients: 6 ounces tempeh (cubed); 1 large clove garlic (pressed); 3 14.5-oz. cans crushed tomatoes; 1 large onion (chopped); 2 1/4 cups brown rice (cooked); 2 1/2 cups low fat cheddar cheese (shredded, divided); 6 green bell peppers (tops cut off and seeded)

Tempeh-Stuffed Peppers

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Prep Time 45

Cook Time 4

Total Time 4 45

Servings servings

Ingredients

6 ounces tempeh cubed
1 large clove garlic pressed
3 14.5-oz. cans crushed tomatoes
1 large onion chopped
2 1/4 cups brown rice cooked
2 1/2 cups low fat cheddar cheese shredded, divided
6 green bell peppers tops cut off and seeded

Instructions

GO AHEAD TIP: Cook rice for tomorrow night’s meal. In a saucepan, steam tempeh 10 minutes. In a bowl, mash the steamed tempeh with the garlic and half the tomatoes.
Stir in onions, rice, and 1 1/2 cups cheese. Stuff peppers with mixture.
Place peppers in slow cooker. Pour remaining half of tomatoes over peppers.
Cover. Cook on low 6-8 hours or high 3-4 hours. Top with remaining cheese during the last 30 minutes.

Notes

Per Serving: 390 Calories; 5g Fat; 14g Protein; 77g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 301mg Sodium.

Exchanges: 4 Grain (Starch); 1/2 Lean Meat; 3 Vegetable; 1/2 Fat.

SERVING SUGGESTION: Serve with sautéed summer squash and zucchini.

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Tempeh-Stuffed Peppers