POINTS® Value |  6
Servings | 4
Preparation Time | 20 min
Cooking Time | 45 min
Level of Difficulty | Moderate

main meals | Vegetarian Week continues with these scrumptious stuffed peppers. Filled with tempeh (fermented soybeans mixed with grains and formed into a cake), nobody will even miss the beef.



5 bell pepper(s), (preferably red and/or yellow)
3/4 cup quick cooking brown rice, uncooked
2 tsp olive oil
8 oz tempeh, diced
1 cup onion(s), diced
1 cup zucchini, diced
15 oz canned tomato sauce
2 Tbsp grated Parmesan cheese
2 tsp minced garlic
1 tsp Italian seasoning
1/2 tsp black pepper

Instructions


1. Preheat oven to 400°F. Cut off tops from 4 peppers. Remove seeds and set hollow peppers and tops aside. Dice remaining bell pepper; set aside.
2. Bring 3/4 cup of water to a boil in a small saucepan. Add rice; cover and simmer 5 minutes. Remove from heat; cover and let stand 5 minutes until tender.
3. While rice cooks, heat 1 teaspoon of oil in a large nonstick skillet. Add tempeh and sauté over medium-high heat until golden, about 4 minutes. Remove from skillet and set aside.
4. Add remaining teaspoon oil to skillet. Add diced bell pepper and onion; sauté until almost tender, about 5 minutes. Add zucchini and sauté until crisp-tender, about 3 minutes. Remove skillet from heat and stir in cooked rice, tempeh, tomato sauce, cheese, garlic, Italian seasoning and pepper. (Note: Look for tempeh in the refrigerated section of your grocery store near other soy products.)
5. Fill peppers with tempeh mixture and cover with pepper tops. Place in a shallow baking dish and bake until peppers are tender, about 30 minutes. Yields 1 stuffed pepper per serving. (Note: Store stuffed peppers for up to 3 days in the fridge.)