Optimizing health begins with the gut so eating probiotic foods regularly is key. Tempeh is one such probiotic food derived from fermented soybeans. It originates from Indonesia but can be substituted for tofu and meats in many dishes. Here I took a traditional stuffed pepper recipe and swapped beef for tempeh and white rice for brown. Healthy recipe makeovers are simple!
Makes 6 servings
2 12 oz packs of tempeh, chopped into 1/2 inch cubes
1 cup cooked brown rice*
1/2 T grass-fed butter or coconut oil
2-4 cloves garlic, minced
1 onion, chopped
6 green bell peppers
25 oz tomato sauce
1 tablespoon Worcestershire sauce (optional)
salt and pepper to taste
1/2 cup fresh italian herbs (basil, partly, oregano) or 1 T dry Italian seasoning
olive oil, 1/2 T per half pepper
*Much rice these days is contaminated with arsenic. Certain brands such as Lundberg have been found to be the purest. To minimize risk, rinse rice prior to cooking and cook rice via “pasta method”. This means to cook the rice in a lot of water and drain once cooked.
- Preheat oven to 350 degrees F (175 degrees C).
- In a skillet over medium heat, cook the onions and garlic in butter until translucent. Add the tempeh and cook for 5 minutes or until lightly browned.
- Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward.
- In a bowl, mix the tempeh, garlic and onion mixture, cooked rice, 1/2 of the tomato sauce, Worcestershire sauce, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and herbs or Italian seasoning in a bowl, and pour over the stuffed peppers.
- Bake 1 hour in the preheated oven until the peppers are tender.
- Drizzle with extra virgin olive oil before serving for oleic acid!