Ingredients

• • 2 large red bell peppers
• • sea salt & pepper to taste
• • 1 tsp olive oil
• • 1/2 yellow onion, diced
• • 1 clove garlic, minced
• • 1 cup water
• • 8 oz tempeh, crumbled
• • 7.5 oz (1/2 can) fire roasted diced tomatoes
• • 2 Tbsp raw pine nuts
• • 1 cup cooked brown rice
• • 1 Tbsp freshly chopped parsley
• • 1 Tbsp freshly chopped basil
• • 1 Tbsp raisins

Instructions

1. Preheat oven to 375 degrees.
2. Cut peppers in half lengthwise, leaving stems intact. Scoop out seeds and place cut side up in a shallow baking dish. Sprinkle with salt and pepper. Bake about 15 minutes, or until they're soft, but they still retain their shape.
3. Put 1 cup of water in small pan and bring to a boil.
4. Heat olive oil in a large skillet over medium heat and saute onion and garlic until soft.
5. Add tempeh, tomatoes, and pine nuts to skillet and saute about 5 to 7 minutes.
6. Stir in rice, parsley, basil, and raisins. Remove from heat and season with a bit more salt and pepper.
7. Spoon mixture into peppers in the baking pan. Pour just enough boiling water around the peppers to touch the base of each so they won't burn in the oven.
8. Bake for 15 minutes.

Nutrition Info and Tips