This recipe was requested by my vegan friend who was missing her mom’s beef-and-rice stuffed peppers. For this recipe I use nutty brown rice instead of white and tempeh and fresh shiitake mushrooms to bring a meaty flavor and texture. I also use veggie broth, tomato paste and a tiny bit of soy sauce to build the savory flavor.

Stuffed Peppers

Ingredients:

• 8 green peppers, tops removed and seeded
• 1 tablespoon vegetable oil, for oiling casserole dish
• 2 tablesppons vegetable oil
• 2 large cloves of garlic, minced
• 1 medium yellow onion, diced
• 8 ounces tempeh, cubed
• 2 cups fresh shiitake mushrooms, quartered
• 2 cups brown rice, rinsed
• 1  bay leaf
• Black pepper
• 1 teaspoon soy sauce
• 2 tablespoons tomato paste
• 1/4 cup fresh parsley, chopped
• 2 cups vegetable broth
• 1 cup water

Instructions:

1. Preheat oven to 350.
2. Rub 1 tablespoon vegetable oil on bottom of a 3 quart casserole dish with a lid.
3. Cut tops off green peppers and seed. Save tops. Place in casserole dish.
4. Mince garlic and chop onion and the edible remainder of the green peppers.
5. Heat 2 tablespoons vegetable oil in a large sauce pan over medium heat until shimmering.
6. Add onions and stir. Cook until translucent, about 7 minutes.
7. Add garlic and stir. Cook until fragrant, about 3 minutes.
8. Add chopped peppers and tempeh. Stir and cook for 5 minutes.
9. Add shiitake mushrooms and stir. Cook until soft, about 5 minutes.
10. Add uncooked brown rice and stir. Cook until fragrant (nutty smell), about 10 minutes.
11. Add bay leaf, black pepper, soy sauce, and tomato paste. Stir.
12. Add 1 cup of broth, stir and cover. Bring to a boil and reduce to a low simmer.
13. Stir every five minutes to prevent sticking. Add 1/2 cup broth when the mixture seems dry. After two cups of broth, switch to water. Continue adding liquid every five minutes until rice is soft and cooked through.
14. Once rice is cooked, fill peppers with mixture.
15. Bake in covered casserole for 30 minutes, or until peppers are soft and fragrant.
16. Enjoy!