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Stuffing of the Bells


4 or 5 bell peppers, any color
1 cup brown rice, cooked
1/2 tsp salt
1 TBS olive oil
Freshly ground black pepper
1 large or 2 small onions, chopped
1 or 2 jalapeno peppers, minced
3 bay leaves
1 1/2 TBS minced garlic
3 celery ribs, chopped
2 carrots, chopped
1 package Tempeh or tofu, crumbled
2 tsp Worcestershire sauce or tamari
2 diced tomatoes, skins removed
2 tsp maple syrup
1/4 cup fresh mint leaves, minced
1/2 cup crumbled feta cheese


  1. Cut bells in half lengthwise and remove stem and seeds.
  2. Boil bells in a large pot of water for 2-3 minutes (or steam until slightly tender). Set aside.
  3. Melt butter and oil in a large saucepan over med-high heat.
  4. Sauté onions, carrots, jalapeno pepper, and celery with bay leaves and garlic for about 5 minutes.
  5. Add tempeh/tofu and Worcestershire sauce to pan, cook for 2 minutes more.
  6. Toss in tomatoes and sugar and sauté, uncovered, for 20 additional minutes. Remove bay leaves.
  7. Mix rice with the mint and add to tempeh mixture, season with salt and pepper.
  8. Fill bell pepper cups with tempeh, rice and vegetables and top with feta.
  9. Bake in a 375º oven, uncovered for 15 minutes.

Bon appétit