Ingredients (serves 4)

• 8 red bell peppers cut vertically, stem and seeds removed
• 1 1/2 cups precooked rice of your choice (wild rice is especially tasty)
• 1 package tempeh, crumbled
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 1 cup of chopped mushrooms
• 1 tablespoon of tomato paste
• 1/2 teaspoon cumin
• 1/2 teaspoon poultry seasoning
• salt and pepper to taste

Instructions

Preheat oven to 450F

Cut parchment paper to fit the bottom of a 13x9 glass pan. Place your pepper halves, cut side up, in the pan so that they are not touching each other or the sides of the dish. Set aside

In a skillet over medium high heat, add a few tablespoons of water. Whisk the tomato paste into the water until dissolved.

Add the crumbled tempeh, onions and mushrooms and simmer 3-5 minutes or until the veggies begin to soften.

Stir in the precooked rice.

Add the garlic, cumin, poultry seasoning and salt and pepper to your taste. Stir well to incorporate and simmer 5 more minutes adding a bit more water if needed so that the mixture does not cook dry.

Remove the skillet from the heat and begin scooping spoonfuls of the mixture into the pepper shells until they are evenly filled and slightly heaping with filling.

Place in the preheated oven and bake for about 20-30 minutes or until the peppers have softened and are beginning to brown in places.

Remove from the oven and allow to stand for 5-10 minutes before serving.