Rice and Tempeh Stuffed Peppers (gluten free)

5 from 1 vote

Author - Gena Hamshaw

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Prep Time: 40

Cook Time: 15

Total Time: 55

Yields: servings

1 tablespoon avocado oil
1 small white or yellow onion, chopped
1 cup bell pepper (any color), stemmed, seeded, and chopped
1 cup long grain brown rice, soaked for at least 2 hours and drained (180g; soaking the rice reduces cooking time)
1/2 teaspoon salt
1 teaspoon smoked paprika
1/2 teaspoon cumin powder
1/4 teaspoon garlic powder
2 1/4 cups water (530ml)
4 bell peppers (any color), stemmed, seeded, and cut in half lengthwise
2/3 cup frozen green peas or corn, thawed (85-95g)
Crushed red pepper flakes, to taste
Freshly squeezed lime juice, to taste

Fill a large pot with a few inches of water and fit it with a steamer basket. Bring the water to a boil, then turn the heat to low. Place the tempeh in your steamer basket, cover the pot, and steam for 15 minutes.
Whisk together the broth, tamari or Bragg Liquid Aminos, and lime juice.
Place the steamed tempeh in a single layer in glass storage container with an airtight lid. Pour the broth mixture over the steamed tempeh. Cover the container and give it a shake to disperse the marinade. Transfer the tempeh to your fridge. Allow it to marinate for at least 2 hours and up to overnight.
Heat the two teaspoons avocado oil in a large, deep, lidded nonstick skillet over medium heat. Remove the tempeh cubes from their marinade. Add the cubes to the skillet and cook, flipping every couple minutes, or until the tempeh pieces are lightly browned on all sides. Remove the tempeh cubes from the skillet and set them aside.

In the same skillet that you used to cook the tempeh, heat the tablespoon avocado oil over medium heat. When the oil is shimmering, add the chopped onions and pepper. Sauté the vegetables, stirring occasionally, for 5-7 minutes, or until the onions are soft and clear.
Add the smoked paprika, cumin, garlic powder, salt, and rinsed rice to the skillet. Give everything a stir in order to coat the rice and vegetables evenly with the spices.
Add the water to the skillet. Cover the skillet and bring the water to a boil. Reduce the heat to low and simmer the rice, covered, for 30-35 minutes, or until the rice is tender and has absorbed all of the water. Stir the peas or corn and cooked tempeh cubes into the rice. Cover the skillet, and continue to let the mixture cook for 3 more minutes. Uncover the skillet and give everything a stir. Taste the rice and tempeh mixture and add freshly squeezed lime juice, crushed red pepper flakes, and additional salt as desired.

While the rice cooks, preheat the oven to 375°F/190°C. Oil a 9 by 13-inch/24 by 36cm rectangular baking dish. Lay the pepper halves, cut side down, in the dish. Bake the pepper halves for 15 minutes, or until they're gently browning at the edges yet still firm. Remove the dish from the oven, leaving the oven on.
Scoop the rice mixture into the pepper halves. You'll have some rice mixture leftover; reserve this. Cover the baking dish with foil and bake for 15-20 minutes, or until the peppers are entirely tender.
Remove the dish from the oven and distribute the remaining rice around the peppers, so that it warms as the stuffed halves finish baking. If you'd like to top the peppers with store-bought vegan cheese shreds, you can sprinkle them over the peppers now. Return the dish to the oven. Bake the peppers and rice mixture for 5 more minutes, or until all of the rice that you added is hot and the cheese shreds, if you added any, are melted.
If you didn't use store-bought vegan cheese and would like to top the peppers, you can drizzle versatile cashew queso sauce over the peppers or top them with a dollop of 4-ingredient vegan sour cream. Serve the stuffed pepper halves, along with a little extra filling, and enjoy.

Leftovers will keep in an airtight container in the fridge for up to 4 days.